One-Pot Sausage & Rice

Ingredients

• 1300 g Long-Grain White Rice(300g)
• 2600 ml Chicken Broth(600g)
• 3200 g Diced Tomatoes(200g)
• 4100 g Yellow Onion(100g)
• 5100 g Red Bell Pepper(100g)
• 615 ml Olive Oil(13g)
• 75 g Smoked Paprika(5g)
• 85 g Garlic Powder(5g)
• 94 g Salt(4g)
• 104 g Black Pepper(4g)
• 11450 g Smoked Sausage or Andouille(450g)
• 1215 g Fresh Garlic(15g)
• 1315 g Fresh Parsley(15g)
• 1410 g Green Onions(10g)
• 151 g Extra Red Pepper Flakes(1g)

Instructions

1. 1Brown sausage: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat and sear the sausage coins until browned on both sides.
2. 2Sauté aromatics: Add the chopped onion, bell pepper, and minced garlic to the skillet, cooking for 3–4 minutes until the vegetables soften.
3. 3Toast rice: Stir in the dry rice and spices (paprika, garlic powder, salt, and pepper), letting the rice toast for 2 minutes to absorb the flavors.
4. 4Deglaze and simmer: Pour in the chicken broth and diced tomatoes, scraping the bottom of the pan to release any browned bits.
5. 5Cook: Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 18–20 minutes until the liquid is fully absorbed.
6. 6Rest: Remove the pan from heat and let it sit covered for 5 minutes to allow the rice to finish steaming and become fluffy.
7. 7Serve: Fluff the rice with a fork and garnish generously with fresh parsley and green onions. Optionally, sprinkle with extra red pepper flakes.