Portuguese Sausage Rice
Savor the rustic flavors of Portuguese Sausage Rice, a one-pot wonder bursting with rich, smoky aromas and vibrant Mediterranean-inspired ingredients. Featuring traditional Portuguese sausage—like chorizo or linguiça—this dish combines perfectly browned sausage with a medley of fresh vegetables, paprika, and oregano. Long-grain rice is infused with chicken stock and tomato paste, creating a luscious base that soaks up every layer of flavor. With its golden hue and warming spices, this recipe is easy to prepare in under an hour and perfect for family dinners or casual gatherings. Garnished with fresh parsley, Portuguese Sausage Rice is a hearty and satisfying meal that can be served as either a standalone dish or a crowd-pleasing side.
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Recipe Information
Ingredients
- 300 grams Portuguese sausage (chorizo or linguiça)
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1.5 cups long-grain rice
- 3 cups chicken stock
- 2 tablespoons tomato paste
- 1 piece bay leaf
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Slice the Portuguese sausage into thin rounds.
Heat a large, heavy-bottomed pot or deep skillet over medium heat. Add the olive oil.
Add the sliced sausage to the pot and cook for 4–5 minutes, stirring occasionally, until browned and slightly crispy. Remove the sausage from the pot and set aside.
In the same pot, add the diced onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
Add the diced red bell pepper, paprika, and dried oregano. Sauté everything for another 2–3 minutes until fragrant and the bell pepper begins to soften.
Stir in the rice and toast it with the aromatics for about 1–2 minutes, ensuring each grain is coated in the flavors.
Pour in the chicken stock and add the tomato paste. Stir well to combine and ensure the tomato paste is dissolved.
Add the bay leaf, salt, and black pepper. Bring the mixture to a gentle boil over medium heat.
Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 15–20 minutes, or until the rice is tender and has absorbed most of the liquid.
Return the cooked sausage to the pot, gently folding it into the rice. Cook for an additional 5 minutes to blend all the flavors together.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Garnish the dish with freshly chopped parsley before serving. Serve warm as a main dish or a flavorful side.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5597 mg | 243% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 21.3 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1909 mg | 41% | |
*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.
