Picture this: a chilly evening where time feels like it’s slipping through your fingers, yet your stomach’s making demands like a stubborn toddler. Enter the Easy One-Pan Sausage and Rice Skillet—a culinary hug, if you will. It’s the kind of dish that doesn’t just fill the hunger gap but also warms the soul, like that surprise hug from a friend you haven’t seen in years.
Steps
- Heat 2 tablespoons of oil in a large pot over medium-high heat and add the sliced sausages. Cook them until they turn a golden brown, then remove the sausages from the pot and set them aside.
- In the same pot, add the remaining tablespoon of oil along with the chopped onion and minced garlic. Cook for about 2 minutes, then add the chopped capsicum and continue cooking until the onion becomes translucent.
- Add the uncooked rice, chicken stock, smoked paprika, salt, and pepper to the pot, and then return the cooked sausages. Stir everything together, bring the mixture to a boil, then lower the heat to a gentle simmer.
- Cover the pot with a lid and let it cook for 20 minutes. After that, remove the pot from the heat, quickly add the thawed peas on top, and cover it again to allow the peas to cook with the residual heat.
- Let the dish rest for 10 minutes, which will help the rice finish cooking evenly. Finally, use a fork to fluff the rice, mix in chopped parsley if desired, and serve immediately.
Ingredients
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves, finely minced
- 2 medium onions, chopped (or 1 large onion)
- 1 yellow bell pepper, cut into 1.5 cm / 1″ squares
- 1 red bell pepper, cut into 1.5 cm / 1″ squares
- 400 g / 14 oz kransky or other smoked sausages, sliced 0.5 cm / 1/4″ thick
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon smoked paprika (or substitute with regular paprika)
- 1 1/2 cups long grain white rice, uncooked
- 2 1/2 cups chicken broth/stock, low sodium (or vegetable stock)
- 2 cups frozen peas, thawed
- 2 tablespoons parsley, chopped (optional)
Nutritional Values
Calories: 2985cal | Carbohydrates: 320g | Protein: 100g | Fat: 140g | Saturated Fat: 45g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 70g | Cholesterol: 285mg | Sodium: 5365mg | Potassium: 3265mg | Fiber: 25g | Sugar: 30g | Vitamin A: 7605IU | Vitamin C: 520mg | Calcium: 320mg | Iron: 15mg
FAQ
- Can I use a different type of sausage for this recipe?
- Absolutely! While the recipe uses kransky sausages, you can substitute with any smoked sausage like kielbasa, chorizo, or andouille. Even raw sausages can be used; just cut them into small chunks as they may not slice easily when raw.
- What type of rice works best for this dish?
- Long grain white rice is recommended for this recipe due to its non-sticky texture. However, basmati rice is a good alternative, offering a similar fluffiness with its distinct aroma. Medium and short grain rice will work too, but expect a slightly stickier texture.
- Can I modify the vegetables in this recipe?
- Yes, feel free to change the vegetables according to your preference, as long as they can withstand about 20 minutes of cooking time. Options like carrots, corn, celery, zucchini, green beans, broccoli, and cauliflower work well, though note that broccoli and cauliflower may become softer.
- Do I need to rinse the rice before cooking?
- It’s not necessary to rinse the rice unless you’re concerned about its cleanliness. If you do rinse it, reduce the broth by 2 tablespoons to account for the extra moisture that clings to the rice.
- Is there a vegetarian alternative to the chicken broth?
- Yes, you can substitute chicken broth with low-sodium vegetable stock to make the dish vegetarian-friendly without compromising on flavor.
Tips
- Choose the Right Sausage: Use smoked sausages for a richer flavor, as they add a smoky and well-seasoned taste to the dish. Options like kransky, kielbasa, or chorizo work well, but you can also use raw sausages cut into chunks for a different texture.
- Select the Appropriate Rice: Opt for long grain rice to achieve a less sticky texture. While basmati rice provides a fragrant aroma, medium and short grain rice may result in a slightly stickier dish. For jasmine rice, reduce the amount of water slightly.
- Sauté for Flavor: Ensure the sausages are cooked until golden to enhance the flavor of the oil, which will then permeate the dish. Sauté onion, garlic, and capsicum to create a robust aromatic base before adding the rice and liquid.
- Rest Before Serving: After cooking, let the dish rest for about 10 minutes with the lid on. This allows the rice to finish cooking evenly and absorb all the flavors thoroughly, resulting in a more flavorful meal.
Equipment
- Large heavy-based pot with a lid – Essential for cooking the one-pot meal.
- Slotted spoon – Useful for removing sausages from the pot while leaving the oil behind.
