One Pot Sausage and Rice Recipe

One Pot Sausage and Rice meal in a skillet over a wooden surface.

This One Pot Sausage and Rice Recipe is so darn easy to make and flavourful! It's like a flavor explosion in every bite! Plus, the ingredients? Nothing fancy, just everyday staples you probably already have in your kitchen. And it only takes one pot and 30 minutes!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 349kcal

Author Oriana Romero

Equipment

Ingredients

2 tablespoons (30 ml) olive oil
1 medium yellow onion, diced ( about 1/2 cup)
3 garlic cloves, minced
3 medium bell peppers, diced (I used green, yellow, and red)
1 (14oz) smoked sausage (use your favourite smoked sausage)
1 Sazón with saffron packet (see notes for susbtitite)
1 ½ cup uncooked white rice (I use long grain)
3 cups (720 ml) vegetable or chicken broth
Salt and pepper to taste (see notes)
Cilantro leaves to garnish chopped

Instructions

Heat oil in a medium skillet over medium heat. Add onion and bell peppers; cook for 3-5 minutes until fragrant. Add garlic and cook for 1 minute.
Add sausage and seasonings (sazón envelope or spices); cook until browned on both sides, about 5 minutes. Add rice and cook for 2 minutes or until lightly toasted and opaque, stirring constantly.
Add broth and mix well. Taste and add salt and pepper if necessary. Cook uncovered, over medium heat, until most of the liquid has evaporated.
When the liquid has evaporated cover with a lid, reduce heat to low and cook for 15-20 minutes, or until rice is tender.
Garnish with chopped cilantro, if desired. Serve hot.

Notes

Sazón with saffron: I like to add 1 envelope of Goya Foods Sazón Seasoning With Azafran, which adds flavor and color to the rice. You can substitute for 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/4 teaspoon of dried oregano leaves, and ¼ teaspoon of turmeric powder.

Salt: When adding the salt, consider the broth already has salt. So use a light hand! Adding more salt than correcting an overly salty dish is easier, so start with a conservative amount and gradually add more as needed. Remember, you can always add more salt but can't take it away once it's been added. In my case, I did not add any more salt.

Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, transfer cooled leftovers to a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe Tips

Make sure to slice the sausage into uniform pieces to ensure even cooking.
Don't rush the cooking process – allowing the rice to simmer gently ensures it cooks evenly and absorbs all the delicious flavors.
Feel free to customize the recipe with your favorite veggies or herbs. Bell peppers, peas, and spinach all make great additions.

Variations & Additions

Spicy: For a spicy kick, use hot Italian sausage or add a pinch of red pepper flakes.
More Veggies: Want to up the veggie quotient? Toss in some diced tomatoes, carrots, corn kernels, celery, and/or zucchini along with the bell peppers.
Creamy Version: For a creamier texture, stir in a cup of heavy cream or coconut milk towards the end of cooking.
Cajun: Use Andouille sausages and cajun seasoning.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition