Recipe Background
There's actually no baking when it comes to this Smoked Sausage & Rice Bake. It just embodies all the comfort and coziness of a casserole despite it being a full-on stove-top experience! Savory smoked sausage, pan-seared and golden, fluffy rice infused with poultry flavor, and bright vegetables with plenty of garlic for fragrance. Mmmm, help yourself to a scoop or two of Smoked Sausage & Rice Bake and find some casserole-style happiness!
There's actually no baking when it comes to this Smoked Sausage & Rice Bake. It just embodies all the comfort and coziness of a casserole despite it being a full-on stove-top experience! Savory smoked sausage, pan-seared and golden, fluffy rice infused with poultry flavor, and bright vegetables with plenty of garlic for fragrance. Mmmm, help yourself to a scoop or two of Smoked Sausage & Rice Bake and find some casserole-style happiness!
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 14 ounces smoked sausages sliced into 1/4-inch-thick slices
- 5 cloves garlic, finely minced
- 2 medium onions chopped
- 1 yellow bell pepper cut into 1-inch squares
- 1 red bell pepper cut into 1-inch squares
- 1 1/2 cups long grain white rice uncooked
- 2 1/2 cups chicken stock/chicken broth low-sodium
- 3/4 teaspoon smoked paprika or regular paprika
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups frozen peas thawed
- 2 tablespoons parsley optional, chopped, for garnish
Directions
- Heat 2 tablespoons of the oil in a large, heavy-bottomed pot over medium-high heat.
- Add the sausages and cook until golden, about 4-5 minutes.
- Transfer the sausages to a plate using a slotted spoon.
- Add the remaining oil to the pot.
- Add the garlic and the onion and cook until fragrant and the onions are sweating, about 2 minutes.
- Add the yellow bell pepper and the red bell pepper and continue cooking until the onions are translucent, about 2 minutes.
- Add the rice, the chicken stock, the paprika, the salt, the pepper, and the cooked sausages and stir to combine.
- Bring the mixture to a boil, then immediately lower the heat to low.
- Cover the pot with a lid and simmer until the rice has absorbed all of the liquid, about 20 minutes.
- Transfer the pot from the heat.
- Working quickly, add the peas to the pot and quickly close the lid back on the pot.
- Let the pot sit undisturbed until the peas have been cooked by the residual heat, about 10 minutes.
- Fluff the rice.
- Garnish with the parsley.
- Serve.
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