Ingredients
Scale
- 14 oz Smoked Sausage (Kielbasa or Andouille), sliced into rounds
- 2 cups Long-grain white rice (unveiled)
- 4 cups Chicken broth (or water with bouillon cubes)
- 1 medium Yellow onion, diced
- 1 Green bell pepper, diced
- 2 cloves Garlic, minced
- 2 tablespoons Vegetable oil or butter
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- Salt and black pepper to taste
- Optional: Sliced green onions for garnish
Instructions
- Place a large skillet or Dutch oven over medium-high heat and add one tablespoon of oil. Once the oil shimmers, add the sliced sausage rounds. Cook for about 5 to 7 minutes, stirring occasionally, until the sausage is browned and slightly crispy on the edges. Use a slotted spoon to remove the sausage from the pan and set it aside on a plate. Leave the rendered fat in the pan for extra flavor.
- Lower the heat to medium and add the remaining tablespoon of oil if the pan looks dry. Toss in the diced onion and bell pepper. Sauté for 3 to 4 minutes until the onions become translucent. Add the minced garlic and the uncooked rice to the pan. Stir constantly for 2 minutes to “toast” the rice. This step is crucial for achieving that fluffy texture and a nutty flavor profile. Stir in the smoked paprika, garlic powder, salt, and pepper.
- Pour the chicken broth into the pan, scraping the bottom to release any flavorful browned bits. Add the browned sausage back into the skillet. Bring the liquid to a rolling boil, then immediately turn the heat down to low. Cover the pan with a tight-fitting lid. Simmer for 15 to 18 minutes without lifting the lid. Once the liquid is absorbed, turn off the heat and let it sit, covered, for 5 more minutes. Fluff with a fork and serve immediately.
- Cook Time: 35 minutes