Creole Rice
Bring the vibrant flavors of Louisiana straight to your kitchen with this Creole Rice recipe, a soul-warming dish that’s equal parts hearty and aromatic. Bursting with colorful veggies like bell peppers, celery, and tomatoes, this one-pot wonder is infused with bold spices—ground paprika, cayenne, and thyme—creating the perfect balance of smoky, savory, and spicy. Tender slices of smoked sausage add richness, while fluffy long-grain white rice soaks up every bit of the seasoned chicken broth for a dish packed with flavor in every bite. Finished with fresh parsley and scallions for a bright, herbaceous touch, Creole Rice makes a satisfying weeknight dinner for six or a crowd-pleasing side dish. Perfectly delicious on its own or paired with your favorite protein, it’s a must-try for fans of Creole cuisine!
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 3.5 cups chicken broth
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 2 diced celery stalks
- 3 cloves, minced garlic
- 1 14-ounce can canned diced tomatoes
- 8 ounces, sliced smoked sausage
- 1 teaspoon ground paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon ground black pepper
- 2 tablespoons, chopped fresh parsley
- 2 stalks, thinly sliced scallions
- 1 teaspoon, adjust to taste salt
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain and set aside.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, green bell pepper, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and smoked sausage slices. Cook for another 2-3 minutes, allowing the sausage to brown slightly and the garlic to become fragrant.
Add the canned diced tomatoes (including their juices), paprika, thyme, cayenne pepper, black pepper, and salt to the pot. Stir well to combine.
Pour in the chicken broth and bring the mixture to a boil.
Stir in the rinsed and drained rice. Reduce the heat to low, cover the pot with a tight lid, and simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Once cooked, remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork, then garnish with freshly chopped parsley and sliced scallions before serving.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 7718 mg | 336% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 34.5 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4053 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
