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smoked sausage and rice dinner

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.

yield 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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