Get ready to sizzle with our one-pot Spicy Sausage and Rice! A tantalizing, quick dinner ready in just 30 minutes – simplicity and flavor in every bite!
I love keeping sausages like Kielbasa in the freezer because they are pre-cooked and thaw really quickly in a warm water bath. Look, I know that you’re only supposed to thaw meat one of two ways (in the fridge or in the microwave), but I really don’t like either of those methods.
What I usually do is put the meat in a zipper-close bag, submerge it in a warm water bath in the sink, and leave the faucet dripping as slowly as possible.
Table of Contents
Reasons to Love This Sausage and Rice Dish
- I love the combination of spicy tender sausage and rice creates a mouthwatering blend of flavors that’s hard to resist.
- This Spicy Sausage and Rice is a one-pot meal. Its one-pot cooking method makes for easy preparation and clean-up.
- This spicy sausage recipe is quick and convenient. Ready in just 30 minutes, it’s perfect for busy weeknights.
Recipe Ingredients
- Jalapeno Pepper: Adds a spicy kick, enhancing the overall zest of the dish.
- Diced Tomatoes: They provide a tangy, sweet depth to the flavor profile.
- Dried Thyme and Oregano: These herbs contribute to the aromatic and savory notes of the recipe.
- Red Pepper Flakes: They introduce an additional layer of spice, accentuating the dish’s heat and complexity.
See the recipe card for full information on ingredients and quantities.
Variation
Sausage Variation: For a delightful twist on the Spicy Sausage and Rice recipe, you can use Turkey Sausage for a leaner, yet flavorful option. You can also swap the Kielbasa sausage with the traditional Pork Sausages for a rich, classic taste. For a smoky, slightly spicy kick, use Chicken Andouille Sausage.
How to Make Spicy Sausage and Rice
Step #1: Heat the oil in a non-stick skillet over medium-high heat until nearly smoking. Add the sliced Kielbasa and arrange in a single layer as much as possible. Allow to cook, undisturbed, for 90-120 seconds, until browned. Flip the sausage pieces and brown on the other side.
Step #2: Add the peppers, onions, and jalapeño to the pan. Sauté for 3-4 minutes until the vegetables start to brown. Pour in the can of diced tomatoes (do not drain), and add the bay leaves, thyme, oregano, and red pepper flakes. Stir well.
Step #3: Turn the heat down to medium and add the uncooked rice to the pan along with the chicken broth. Let the contents come to a boil and allow the liquid level to reduce until the rice starts peeking out of the top.
Step #4: Once the liquid is below the rice (about 5 minutes or so), cover the pan and turn the heat to low. Let the rice steam for 15 minutes before uncovering and stirring the contents. Discard the bay leaves and serve hot.
Expert Tips
- Avoid Stirring Rice Frequently: Stirring rice too much can make it gummy; stir only when necessary.
- Monitor the Liquid Level: Keep an eye on the broth level and adjust if it seems too low or high.
Frequently Asked Questions
Absolutely! You can add garlic powder to enhance the aroma. If you want to increase the heat, you can incorporate cayenne pepper. For a complex, Southern twist, use Cajun seasoning. Start with small amounts and adjust to your taste.
Carrots, corn, celery, zucchini, green beans, asparagus, broccoli, and cauliflower are all great additions. However, keep in mind that broccoli and cauliflower may soften more than others when cooked.
Storage Info
To store leftovers of the Spicy Sausage and Rice, place them in an airtight container and refrigerate them; it will stay good for up to 3-4 days. To freeze this dish, store it in the freezer and it should last for about 2 months. When you’re ready to eat, you can reheat it either in a microwave or on the stove. For microwaving, cover the dish and heat on medium power, stirring occasionally. If using the stove, reheat on low heat in a saucepan, adding a little water or broth to prevent drying out.
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Spicy Sausage and Rice Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 13-ounce fully-cooked Kielbasa sausage*, cut on the diagonal into coins
- 1 red bell pepper - chopped
- 1 green bell pepper - chopped
- 1 medium yellow onion - chopped
- 1 jalapeno pepper - sliced
- 1 14 ounce can no-salt-added diced tomatoes, with juices
- 2 bay leaves
- 1 tablespoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups dry long-grain rice
- 2 cups low-sodium chicken broth
Instructions
- Heat the oil in a non-stick skillet over medium-high heat until nearly smoking. Add the sliced Kielbasa and arrange in a single layer as much as possible. Allow to cook, undisturbed, for 90-120 seconds, until browned. Flip the sausage pieces and brown on the other side.
- Add the peppers, onions, and jalapeño to the pan**. Sauté for 3-4 minutes until the vegetables start to brown. Pour in the can of diced tomatoes (do not drain), and add the bay leaves, thyme, oregano, and red pepper flakes. Stir well.
- Turn the heat down to medium and add the uncooked rice to the pan along with the chicken broth. Let the contents come to a boil and allow the liquid level to reduce until the rice starts peeking out of the top.
- Once the liquid is below the rice (about 5 minutes or so), cover the pan and turn the heat to low. Let the rice steam for 15 minutes before uncovering and stirring the contents. Discard the bay leaves and serve hot.
NOTES
Nutrition
you rock! loved your story just pinned a bunch of your recipes we would be great foodie friends
Thanks, Terri!!
I found kielbasa on sale for $1.50 a package a few weeks ago and bought all the store had left. It’s now in my freezer and I had no idea what to do with it except sausage and potatoes. Thanks for the new recipe!
Wow, that’s a great deal! Nice work 🙂
Try sausage and cabbage (with a little onion). That’s another good combination. Be sure to leave the drippings in the skillet when you put the cabbage in.
I hate thawing meat in the microwave too! I always end up with frozen middle cooked outside…no good 🙁 This looks like the perfect, easy week-night dinner! I have been such a dinner disaster case lately and need meals like this in my bag.
Loving this easy recipe idea Anetta! I’ve been following your blog for a few months now and have been making a list of your recipes that I want to try. I love your home remodel pics too – that blue backsplash is completely amazing. We just bought a new house and are doing mini-renos here and there so I feel your pain. Its an intense process, but totally worth the stress (or at least that’s what I keep telling myself). I’m a fellow Portlander with a bit of wanderlust myself and just wanted to pop in and say hi. 🙂
Thanks so much, Christy! I love your site – thanks for stopping by! 🙂
You are a life saver because I was just peering into my empty fridge wondering what I was going to make for dinner tonight. I’m totally making a version of this (subbing in the bratwurst that I have). Yum!!