smoked sausage and rice dinner

a recipe by
Kathleen Williams
Fort Lawn, SC

This one pan dinner is packed with flavor and is so versatile, adding any protein you like. Paellero is a spice blend that has saffron in it. I would use the saffron rice package if you can not find the Paellero spice blend.

serves 4-6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For smoked sausage and rice dinner

  • 1 lb
    hickory smoked sausage, sliced
  • 1 c
    onion diced
  • 1 c
    bell pepper diced
  • 1 c
    jasmine rice
  • 1 pkg
    paellero seasonings
  • 1 can
    diced tomatoes with green chilies
  • 1 3/4 c
    chicken stock
  • 1 can
    black beans, rinsed
  • 1 tsp
  • 1 tsp
    smoked paprika
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • moneray jack cheese shredded
  • diced tomatoes
  • sour cream

How To Make smoked sausage and rice dinner

  • 1
    In a large skillet or pan with lid, add a little oil or grease. I used bacon fat. Heat on medium and cook sausage to render any fat. Set aside. Remove fat except for 2 tablespoons
  • 2
    Using 2 tablespoons of rendered fat add the diced onions and bell pepper. Cook until tender
  • 3
    Rinse jasmine rice in cold water 3 times or until water is clear. Drain
  • 4
    Strain the diced tomatoes with green chilies over a 2 cup measuring cup to remove the juices then add chicken stock to measure 1 3/4 cups.
  • 5
    Add rice to pan and sauté until rice becomes lightly brown. Add the paellero seasoning package and sauté a minute more.
  • 6
    Add tomatoes with green chilies, smoked sausage, and black beans. Stir in chicken stock/juice mixture, onion, garlic powder, cumin, and smoked paprika stir until everything is well combined.
  • 7
    Bring to a boil, cover, reduce to low heat. Cook on low for 15-20 mins. Stir, remove from heat add shredded cheese and cover. Let sit for additional 5-10 minutes.
  • 8
    Serve with sour cream fresh diced tomatoes and jalapeno peppers. Or what ever you like.

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