Red Rice Sausage
Savor the bold and comforting flavors of Red Rice Sausage, a hearty one-pot dish that’s perfect for weeknight meals or casual gatherings. This flavorful recipe combines nutty long-grain red rice with smoky sausage, aromatic vegetables, and a rich tomato base, all simmered to perfection in chicken or vegetable broth. Infused with a tantalizing blend of paprika, cayenne pepper, and dried thyme, this dish strikes the ideal balance of spice and warmth. Topped with fresh green onions, Red Rice Sausage is not only visually stunning but also full of irresistible layers of flavor. Ready in under an hour and packed with wholesome ingredients, it’s a satisfying meal the whole family will love. Serve it as a standalone entrée or pair it with a crisp green salad for a complete and delicious dinner.
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Recipe Information
Ingredients
- 1.5 cups long grain red rice
- 3 cups chicken or vegetable broth
- 12 ounces smoked sausage
- 1 medium onion, finely chopped
- 1 medium bell pepper, finely chopped
- 2 celery stalk, finely chopped
- 3 cloves minced garlic
- 14 ounces crushed tomatoes
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 green onions, chopped (for garnish)
Instructions
Rinse the red rice under cold water until the water runs clear, then set it aside.
Slice the smoked sausage into 1/4-inch-thick rounds.
In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat.
Add the sliced sausage to the skillet and cook until browned on both sides, about 5 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the chopped onion, bell pepper, and celery. Sauté until the vegetables are softened, about 7 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the crushed tomatoes, paprika, cayenne pepper, dried thyme, salt, and black pepper. Cook the mixture for 2-3 minutes, allowing the flavors to meld together.
Add the rinsed red rice to the skillet and stir to coat it in the tomato mixture.
Pour in the chicken or vegetable broth, then return the cooked sausage to the skillet. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 30-35 minutes, or until the rice is tender and has absorbed the liquid.
Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the flavors to settle.
Fluff the rice gently with a fork, garnish with chopped green onions, and serve hot.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.9 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 775 mg | 16% | |
*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.
