There’s actually no baking when it comes to this Smoked Sausage & Rice Bake. It just embodies all the comfort and coziness of a casserole despite it being a full-on stove-top experience! Savory smoked sausage, pan-seared and golden, fluffy rice infused with poultry flavor, and bright vegetables with plenty of garlic for fragrance. Mmmm, help yourself to a scoop or two of Smoked Sausage & Rice Bake and find some casserole-style happiness!
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 14 ounces smoked sausages, sliced into 1/4-inch-thick slices
- 5 cloves, garlic, finely minced
- 2 medium onions, chopped
- 1 yellow bell pepper, cut into 1-inch squares
- 1 red bell pepper, cut into 1-inch squares
- 1 1/2 cups long grain white rice, uncooked
- 2 1/2 cups chicken stock/chicken broth, low-sodium
- 3/4 teaspoon smoked paprika or regular paprika
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups frozen peas, thawed
- 2 tablespoons parsley, optional, chopped, for garnish
Directions
Step 1 –Heat 2 tablespoons of the oil in a large, heavy-bottomed pot over medium-high heat.
Step 2 –Add the sausages and cook until golden, about 4-5 minutes.
Step 3 –Transfer the sausages to a plate using a slotted spoon.
Step 4 –Add the remaining oil to the pot.
Step 5 –Add the garlic and the onion and cook until fragrant and the onions are sweating, about 2 minutes.
Step 6 –Add the yellow bell pepper and the red bell pepper and continue cooking until the onions are translucent, about 2 minutes.
Step 7 –Add the rice, the chicken stock, the paprika, the salt, the pepper, and the cooked sausages and stir to combine.
Step 8 –Bring the mixture to a boil, then immediately lower the heat to low.
Step 9 –Cover the pot with a lid and simmer until the rice has absorbed all of the liquid, about 20 minutes.
Step 10 –Transfer the pot from the heat.
Step 11 –Working quickly, add the peas to the pot and quickly close the lid back on the pot.
Step 12 –Let the pot sit undisturbed until the peas have been cooked by the residual heat, about 10 minutes.
Step 13 –Fluff the rice.
Step 14 –Garnish with the parsley.
Step 15 –Serve.
