Sausage Vegetable Pilaf
Elevate your weeknight dinner routine with this flavorful Sausage Vegetable Pilaf—an easy one-pan recipe bursting with smoky, savory, and aromatic goodness. Tender basmati rice is simmered to perfection in seasoned chicken broth, while a medley of vibrant vegetables like red bell pepper, carrots, and peas adds a pop of color and nutrients. The star of the dish is perfectly browned smoked sausage, which infuses every bite with rich, hearty flavor. Fragrant spices such as cumin, paprika, and thyme take this dish to the next level, while a sprinkle of fresh parsley provides the perfect finishing touch. Ready in just 40 minutes, this comforting pilaf is ideal for busy weeknights, offering a well-rounded, satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage
- 1 medium yellow onion
- 1 medium red bell pepper
- 1 medium carrot
- 2 large garlic cloves
- 1.5 cups basmati rice
- 3 cups chicken broth
- 0.5 cups frozen peas
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Slice the smoked sausage into thin rounds and add them to the skillet. Cook for 3-4 minutes until browned, then transfer to a plate and set aside.
Finely chop the onion, dice the red bell pepper, and peel and dice the carrot. Mince the garlic cloves.
Add the chopped onion, bell pepper, and carrot to the skillet. Sauté for 4-5 minutes until softened.
Stir in the minced garlic, ground cumin, paprika, and dried thyme, and cook for 1 more minute until fragrant.
Rinse the basmati rice under cold water until the water runs clear. Add the rinsed rice to the skillet and stir to coat it with the spices and vegetables.
Pour in the chicken broth, and season with salt and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes.
After 15 minutes, remove the lid and gently fold in the cooked sausage and frozen peas.
Cover again, and cook for an additional 3-5 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the skillet from heat and let the pilaf rest, covered, for 5 minutes.
Fluff the pilaf with a fork and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 6649 mg | 289% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 21.1 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2365 mg | 50% | |
*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.
