Ingredients
Scale
- 1 package (12-14 oz) Smoked Sausage or Kielbasa, sliced into rounds
- 2 cups Long-grain white rice, unrinsed
- 4 cups Chicken broth (or water with bouillon cubes)
- 1 medium Yellow onion, diced
- 1 Bell pepper (any color), diced
- 2 cloves Garlic, minced
- 2 tablespoons Vegetable oil or butter
- 1 teaspoon Smoked paprika
- Salt and black pepper to taste
- Optional: Frozen peas or corn for extra color
Instructions
- Place a large pot or deep skillet over medium-high heat and add the oil or butter. Once hot, add the sliced sausage rounds. Brown the sausage for about 4-5 minutes until they develop a nice golden-brown crust on both sides. Toss in the diced onion and bell pepper. Sauté for another 3 minutes until the onions soften. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.
- Push the sausage and vegetable mixture to the sides of the pot. Pour the dry white rice into the center. Stir the rice for about 2 minutes, allowing it to toast slightly in the residual oil and sausage fat. This step adds a nutty depth of flavor and helps keep the rice grains separate and fluffy rather than mushy.
- Pour in the chicken broth and add the smoked paprika, salt, and pepper. Use a wooden spoon to scrape any browned bits off the bottom of the pot—that is where the flavor lives! Bring the liquid to a rolling boil. Once boiling, turn the heat down to low and cover the pot with a tight-fitting lid. Let it simmer undisturbed for 18 to 20 minutes.
- Once the timer goes off, turn off the heat but do not remove the lid. Let the pot sit for 5 minutes. This resting period allows the remaining steam to finish cooking the rice perfectly. Remove the lid and fluff the rice with a fork, mixing the sausage and vegetables evenly throughout. If you are adding frozen peas or corn, stir them in now; the residual heat will warm them through instantly.
- Scoop generous portions into bowls. The rice should be tender and savory, and the sausage should be juicy. Serve immediately while hot. For a little extra flair, you can garnish with a sprinkle of fresh parsley or a dash of hot sauce for the adults.
- Cook Time: 35 minutes