Warm up your fall evenings with this One-Pot Smoked Sausage and Rice Casserole from RecipeTin Eats. Packed with rich, hearty flavors and simple ingredients, it’s an easy, comforting meal that keeps things cozy — the perfect match for an energy-efficient, feel-good home this season.
INGREDIENTS
- 3 tbsp extra virgin olive oil
- 5 garlic cloves, finely minced
- 2 onions (medium), chopped (or 1 large)
- 1 yellow capsicum, cut into 1.5cm / 1″ squares
- 1 red capsicum, cut into 1.5cm / 1″ squares
- 400 g/ 14oz (~3) kransky or other smoked sausages, sliced 0.5cm thick / 1/4″ thick
- 3/4 tsp salt
- 1/2 tsp pepper
- 3/4 tsp smoked paprika (sub normal paprika)
- 1 1/2 cups long-grain white rice, uncooked (Note 2 other rices)
- 2 1/2 cups chicken stock/broth, low sodium (or veg stock)
- 2 cups frozen peas, thawed
- 2 tbsp parsley, chopped (optional)
INSTRUCTIONS
- Cook sausage: Heat 2 tbsp oil in a large heavy based pot over medium high heat. Add sausages and cook until golden. Remove with a slotted spoon.
- Cook onion and garlic: Add remaining 1 tbsp oil. Add garlic and onion, cook for 2 minutes. Add capsicum and cook for 2 minutes until the onion is translucent.
- Add rice and liquid: Add rice, chicken stock, paprika, salt, pepper and the sausage. Stir, bring to a boil, then reduce heat to low so it’s simmering very gently.
- Cover and cook: Cover with lid, cook 20 minutes.
- Add peas and rest: Remove pot from stove. Working quickly, remove lid, add peas, then quickly put the lid back on. Rest 10 minutes – the residual heat with cook the peas.
- Fluff and serve: Add parsley. Use a fork to fluff the rice. Serve immediately!