Sausage and Rice

The whole family will love this sausage and rice! Fluffy rice, rich tomato sauce, and your favorite sausage come together in a 55-minute Cajun-spiced dinner

Course Main Course

Cuisine American

Keyword how do I make sausage and rice recipe, how to make sausage and rice recipe, sausage and rice recipe

Prep Time 10

Cook Time 30

Resting Time 15

Servings servings

Calories 484kcal

Author Kathleen

Ingredients

2 tablespoons vegetable oil
14 ounces andouille, or kielbasa sausage, sliced
1 cup yellow onion, chopped
1 red bell pepper, ribs and seeds removed and chopped
1 green bell pepper, ribs and seeds removed and chopped
4 cloves garlic, minced
2 teaspoons smoked paprika
3 teaspoon Cajun seasoning
2 teaspoons dried Italian seasoning
1 1/2 cups raw/uncooked long-grain white rice
1--1.5 cups chicken broth
1 (15-ounce) can diced tomatoes, including juice
1 (8-ounce) can tomato sauce
1 pinch of granulated sugar
2 tablespoons fresh parsley, chopped, optional
3 tablespoons green onions, thinly sliced, optional

Instructions

In a large skillet over medium heat, heat the oil. Add the sausage and brown on both sides. Remove to a plate; set aside.
Add the onion, red, and green peppers and saute, adjusting heat if needed, until the veggies soften. Add the garlic and saute for another 1-2 minutes, or until the garlic becomes fragrant.
Sprinkle smoked paprika in the skillet and saute, stirring constantly so it doesn't burn for 1-2 minutes, or until fragrant. Stir in cajun seasoning and Italian seasoning.
Stir in the rice, chicken broth, diced tomatoes including juice, tomato sauce, and a pinch of sugar.
Stir the skillet well making sure all the rice is well coated. Scrape the bottom of the pan to loosen up all brown bits. Return browned sausage to skillet.
Bring to a boil, immediately reduce heat to low, cook covered until rice is tender, about 22-25 minutes. If rice is undercooked, add a little water or broth and cook, covered, until tender. Remove from heat. Adjust seasoning if needed. Remove the lid, stir, then allow to rest 10-15 minutes.
Garnish with parsley, and green onions then serve.

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