Smoked Sausage And Rice: A Delicious And Healthy Dinner
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Consider this smoked sausage and rice recipe to be a flavour explosion. It's the ideal one-pot meal that's not afraid to experiment with bold flavours. Add some fresh vegetables, and you've got a lovely, bone-warming weekday meal. The use of smoked sausages is what makes this recipe special. Smoked sausages, an under-utilised but inexpensive ingredient available in all supermarkets, pack a lot of flavour thanks to their smoky flavour and generous seasoning in the sausage itself. They pan fry to a beautiful golden colour, leaving behind a slew of flavourful goodness in the oil, which then serves as the primary flavouring for this rice meal.

Here's how you can make this simple yet wholesome dish at home:


 400 g smoked sausage (sliced into small pieces)

 2 cups chicken broth

 1 ½ cups white rice (rinsed and drained)

 1 tablespoon of olive oil

 1 teaspoon cayenne pepper powder

 1 cup bell pepper (thinly sliced)

 2 garlic cloves (minced)

 1 teaspoon ground black pepper

 1 teaspoon salt

 1 cup tomato sauce

 1 cup white onion (diced)

 For garnish: parsley (minced)


 In a large skillet or pot, heat the olive oil over medium heat, then add the onion and cook until soft.

 Cook for 2-3 minutes, or until the green pepper is tender but still crispy, with the green pepper, garlic, cayenne pepper, salt, and pepper.

 Put the sausage in the pan and cook for an additional 3–4 minutes to allow the sausage to become fragrant.

 Stir in the rice and toast it for 5–6 minutes before adding the chicken broth and tomato sauce and mixing well.

 Bring the broth to a boil, then reduce to medium-low heat and cover.

 Allow it to steam for 18–20 minutes, or until there is little moisture left in the pan and the rice is tender.

 Remove from the heat and set aside for 5–6 minutes before fluffing the rice and serving with freshly minced parsley.