Ever had one of those days when you’re starving but the thought of washing more than one pot makes you want to order takeout? Same here. That’s why this easy one pot sausage and rice recipe has become my weeknight superhero – swooping in to save dinner when my motivation to cook is somewhere between “barely there” and “nonexistent.”
Why This Recipe is Awesome
First off, everything cooks in a single pot. That means fewer dishes, which automatically makes any recipe 200% better in my book. The smoked sausage adds this ridiculous flavor that seeps into every grain of rice, creating the kind of comfort food that makes you want to text your ex just to brag about how well you’re doing in life.
Plus, it’s customizable to whatever you have on hand. Got bell peppers going soft in the fridge? Throw ’em in. Only have kielbasa instead of andouille? That works too. It’s basically the choose-your-own-adventure of dinner recipes, except all paths lead to deliciousness.
Easy One Pot Sausage And Rice
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage andouille, kielbasa, or your favorite variety, sliced into rounds
- 1 medium onion diced
- 1 bell pepper any color, diced
- 2 cloves garlic minced (or 4 if you’re avoiding vampires)
- 1 cup long-grain white rice uncooked
- 2 cups chicken broth
- 1 can 14.5 oz diced tomatoes, undrained
- 1 tablespoon Cajun seasoning less if you’re a spice wimp
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: Green onions and fresh parsley for garnish for when you’re feeling fancy
Instructions
- Heat the oil in your pot over medium-high heat. Add the sliced sausage and cook until it's browned on both sides (about 3-4 minutes). It'll smell so good you might consider just eating this and forgetting the rest of the recipe.
- Add the onion and bell pepper to the pot with the sausage. Cook for about 3 minutes until they start to soften. Then add the garlic and cook for another 30 seconds. (Pro tip: Don't burn the garlic unless you want your kitchen to smell like disappointment).
- Stir in the rice, making sure it gets coated with all those delicious oils and flavors. This is the rice equivalent of a spa treatment.
- Pour in the chicken broth and tomatoes (with their juice). Add the Cajun seasoning, oregano, salt, and pepper. Stir everything together like you're mixing a potion of deliciousness.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until rice is tender and most of the liquid is absorbed. No peeking! Every time you lift that lid, you're letting precious steam escape.
- Fluff the rice with a fork, garnish with green onions and parsley if you're feeling extra, and serve hot.
Notes
- The rice should be just cooked through – not mushy or crunchy. If it’s still too firm after 20 minutes, add a splash more broth and cook a bit longer.
- Let it rest for 5 minutes after cooking to allow the flavors to meld even more.
- This dish actually tastes better the next day, so don’t be afraid to make extra for leftovers.
- The amount of Cajun seasoning can be adjusted based on how much heat you like. Start with less – you can always add more.
Calories & Nutritional Info
- Calories: Approximately 450 per serving
- Protein: 18g per serving
- Carbs: 45g per serving
- Fat: 22g per serving
- Fiber: 3g per serving
- Sodium: Higher side due to the sausage and seasoning – adjust salt accordingly
Common Mistakes to Avoid
- Not browning the sausage first – This is where so much flavor comes from! Don’t skip this step unless you hate joy.
- Stirring the rice too much while it’s cooking. Unlike risotto, this rice wants to be left alone to do its thing.
- Opening the lid repeatedly to check on the rice. I know it’s tempting, but resist! The steam needs to stay trapped.
- Using instant rice instead of regular rice. The cooking times are completely different, and you’ll end up with mush.
- Forgetting to season as you go. Each layer needs love, people!
Alternatives & Substitutions
- Protein options: Chicken sausage, ground turkey, shrimp (add these at the end), or even tofu for a vegetarian version.
- Rice variations: Brown rice works but will need more liquid and cooking time. Cauliflower rice works for low-carb (reduce liquid significantly).
- Vegetable add-ins: Frozen peas, corn, diced zucchini, or spinach (add leafy greens at the very end).
- Broth alternatives: Vegetable broth, beef broth, or even water with bouillon cubes.
- Dairy boost: Stir in 1/2 cup of shredded cheddar or Monterey Jack cheese at the end for creamy goodness.
FAQs
Can I make this ahead of time?
Absolutely! It reheats beautifully. Just store it in an airtight container in the fridge for up to 3 days. Add a splash of water before reheating to keep the rice from drying out.
Is this recipe freezer-friendly?
Yes, but the texture of the rice might change slightly. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I use brown rice instead?
You can, but you’ll need to adjust cooking time (to about 35-40 minutes) and liquid (add an extra 1/2 cup). Brown rice is less forgiving than white, so keep an eye on it.
What if I don’t have Cajun seasoning?
Make your own with a mix of paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and salt. Or just use whatever seasoning blend you have – Italian, Greek, or even taco seasoning can work in a pinch.
How spicy is this dish?
With the recommended amount of Cajun seasoning, it’s medium spicy – enough to notice but not enough to make your face melt off. Adjust according to your spice tolerance. Remember, you can always add heat later with hot sauce.
Final Thoughts
This one pot sausage and rice is the culinary equivalent of your favorite sweatpants – comfortable, reliable, and always there when you need it. It’s the perfect recipe for those nights when you want something homemade but can’t deal with kitchen gymnastics. Now go forth and conquer dinner time with minimal effort and maximum flavor. Your future hungry self will thank you.
