Filled with flavor, this One Pot Sausage and Rice is a tasty and easy weeknight recipe that everyone will love. With common ingredients, this is a great menu rotation meal.

With a little bit of kick and tons of flavor, we just cannot get enough of this One Pot Sausage and Rice. It is super simple to throw together and is super hearty.

With a mixture of kielbasa, peppers, onions, spices and rice, you will absolutely not be lacking on flavor when it comes to this dinner recipe.

One pot meals are one of my favorite kind of meals because they are literally one pot and you really don’t have a huge mess to clean up from using various dishes and such.

This is one of those recipes that we love to make any weeknight, it has a little bit of a kick from some of the spices but all around it is a comforting meal that everyone can love.

We usually have everything on hand when we make this, so it’s one of those recipes that we can throw together with not a ton of effort either, so that is a win for us.

If you are looking for a weeknight meal that is tasty, easy and uses ingredients that you most likely have on hand, then you have to try this One Pot Sausage and Rice.

Some of our other favorite dinner time recipes that we have on our site include: Tortellini Bake, Easy Beef Stir Fry and Ground Beef Stroganoff.

WHY THIS RECIPE WORKS:

With a mix of flavors this is a really tasty dish.
This is great on it’s own, or with a side dish as well.
Other meats can be used.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Kielbasa
Vegetable oil
Sweet onion
Green bell pepper
Red bell pepper
Garlic
Smoked paprika
Kosher salt
Black pepper
Chipotle powder
Cayenne
Unsalted chicken stock
Diced tomatoes with green chilies
Long grain white rice
Green onions for garnish, optional

HOW TO MAKE THIS ONE POT SAUSAGE AND RICE, STEP BY STEP:

Cut the sausage into ¼ inch slices. Place a dutch oven or skillet with high sides over medium-high heat.
Once hot, add the vegetable oil and sliced sausage. Cook the sausage until lightly browned, about 5-8 minutes, stirring occasionally.
Add the onion and peppers to the pot and stir to combine.
Cook until the veggies are tender, 5-8 minutes stirring occasionally.
Add the garlic, stir and cook for 30 seconds or until fragrant.
Then add the spices and stir, cook for 30 seconds or until fragrant.
Pour in the stock, diced tomatoes, and rice. Stir to combine, and make sure the rice is submerged. Bring to a low boil, cover, and reduce heat to low. Cook for 25 minutes, do not remove the lid.
Take off the heat, keep the lid on, and let it stand for 5 minutes.
Give it a good stir, taste, and adjust the seasoning if necessary. Garnish with green onions if using.
Serve immediately.

CAN I USE ANOTHER MEAT?

Absolutely, we also love to do smoked sausage or andouille sausage for a nice extra kick of spice as well. We have also tried this with Kransky sausage when we have it on hand and love it.

HOW CAN I MAKE THIS LESS SPICY?

If you are not a fan or spice or you have kids that are sensitive to more spicy things then I would suggest leaving out the chipotle powder and the cayenne and you can substitute the diced tomatoes with green chiles with a 15 ounce can of petite or regular diced tomatoes.

This will still taste great, but it won’t have that more spicy aspect to it and will tame the dish down a little bit for you.

CAN I USE OTHER SEASONINGS?

You can test your seasoning preference on your own, but some other ones that we like include: blackening seasoning, creole seasoning and chili powder.

If you are going to use a seasoning blend, then I suggest leaving the salt out of this recipe as the blends already contain salt in them.

WHAT KIND OF RICE IS BEST?

You will want to use long-grain white rice for this recipe. I have not tested it with any other rice, if you do let me know how it turns out.

HOW TO STORE:

This can be stored in the refrigerator in an airtight container where it will keep for up to 4 days.

To reheat, microwave until warm, or you can do it on the stovetop. I suggest placing the leftovers in a skillet and adding about ¼ cup more unsalted chicken stock, reheat over medium low, and stir often so it doesn’t stick. Heat until warmed through.

TIPS AND TRICKS:

Other meats can be used for this, see above on how you can do that.
We have only tested this with long-grain white rice.
Make sure to use unsalted chicken stock for this recipe so it’s not too salty.
If you want to make it less spicy leave out the chipotle powder and cayenne and you can replace the diced tomatoes with green chiles with regular or petite diced tomatoes.
Make sure your tomatoes are undrained.
Other seasonings can be used, see above on how to do that.

Love a good hearty meal that has tons of flavor? Then this One Pot Sausage and Rice will be the perfect weeknight recipe to put on your menu rotation.

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One Pot Sausage and Rice