Easy One Pot Sausage And Rice
This easy one pot sausage and rice combines smoky sausage, fluffy rice, and colorful vegetables in a single skillet for a 30-minute meal that's big on flavor but small on cleanup. Perfect for weeknights when you want homemade comfort without the hassle.
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.