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This smoked sausage and rice is the perfect one-pot meal. Made of starchy rice, smoked sausage, and sweet bell peppers all cooked in a rich tomato-y broth with lively creole seasoning, it’s sure to fill your tummy and excite your taste buds.
I have been loving one-pot meals lately and this is one of my favorites. Tender, sweet bell peppers and bites of flavorful smoked sausages with perfectly browned, crunchy casings are cooked together with rice in a rich, velvety, tomato-y sauce. Lively creole seasoning sings through every bite, tying it all together. This smoked sausage and rice is so easy to throw together and requires very minimal cleanup. It’s perfect for busy weeknights.
Why You’ll Love This Sausage and Rice Recipe
Trust me, you’re going to be obsessed with this quick, easy, flavorful dinner. Here are a few of the things I think make it so outstanding.
- One-pot wonder. You can make this entire dish using just one pot! Amazing, right? So cleanup is a breeze, plus it only requires about 20 minutes of active time in the kitchen.
- Flavor. The smokiness of the sausage and the sweet bite from the bell peppers combined with the spicy-but-not-too-spicy creole seasoning make for the perfect marriage of flavors.
- Crunch. I don’t know why but I just love the crunch of the crisped sausage casing as you bite into it. So satisfying.
- Customizable. This recipe gives you lots of room to wiggle in terms of flavors and ingredients. Make it more or less spicy, use different veggies, etc. See the section below titled “Tips & Variations” for inspiration.
What You’ll Need
You won’t need much to make smoked sausage and rice with bell peppers. Here’s a grocery list for you. Be sure to scroll to the recipe card below for precise measurements.
- Smoked sausage – We like beef sausage but you could use pork or chicken or turkey sausage instead. This is the kind we buy. Don’t do fresh sausage here! It’s just not the time or place.
- Yellow onion
- 2 medium bell peppers – Use any color you’d like.
- Uncooked white rice – See the section bellow titled “What’s The Best Rice To Use?” for information on choosing rice for this dish.
- Tomato sauce
- Chicken broth – If you have the time, make your own chicken broth. Otherwise, store-bought will work just fine.
- Creole seasoning – If you can’t find it, use cayenne pepper instead.
- Salt and pepper
What’s The Best Rice To Use?
I suggest using a starchy rice. The starches release into the cooking liquid making a wonderfully thick almost creamy “sauce”. I am a big fan of sushi rice here but you could also use jasmine or basmati. Just note that the sauce won’t get as thick.
Note that different kinds of rice require different amounts of liquid and, sometimes, different cooking times. So keep an eye and, if you need to add more broth, do so 1/4 cup at a time.
How to Make Smoked Sausage and Rice with Peppers
Here’s a quick breakdown of how to make creole sausage and rice. Don’t forget to scroll to the recipe card below for more detailed instructions.
- Brown the sausage. Heat the oil over medium-high heat and brown the sausage on all sides.
- Sauté the veggies. Add the onion, garlic, and bell peppers and cook until softened.
- Toast the rice. Add the rice to the pan and toast for 30 seconds or so.
- Cook the rice. Stir in the tomato sauce, chicken broth, creole seasoning, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes.
Tips & Variations
Want to get this sausage and rice recipe dialed to perfection? Here are some tips and tricks to get you there along with a few fun variations that will allow you to customize it to your taste preferences.
- Get the sausage nice and crisp. Really make sure to brown the sausage on all sides. It brings out the flavor and gives the casing a subtle crunch that I just can’t get enough of.
- Use the right rice. I highly recommend using a starchy rice. I love the way the starch released into the cooking liquid turns it into a nice, thick sauce. Yum! Check out the section above titled “What’s The Best Rice To Use?” for more information.
- Keep an eye on the rice. Different kinds of rice require varying amounts of cooking liquid and cook time. So keep an eye out and have a little extra broth on hand just in case.
- Adjust your spice. Feel free to add more or less creole seasoning to your sausage and rice depending on your spice tolerance. If you want to turn up the heat even more, saute some sliced jalapeno with the bell peppers or add a little cayenne pepper to the mix.
- Add veggies. While I think bell peppers are a must here, you can easily throw in other favorites. I have been known to add sautéed mushrooms but you don’t need to stop there. The world is your oyster.
- Use a different protein. Feel free to use beef, pork, chicken, or turkey sausage. So long as it’s smoked, you’ll get a similar result. Honestly, shrimp would also be super tasty. You just won’t get the same smokey flavor.
Don’t let this exceptional sausage and rice entree stand alone! Pair it with one of the following equally delicious sides.
- Salad. Serving a light salad with this rich, flavorful dish is the way to go, folks. I have been loving this Vegan Caesar Salad or my Pear, Blue Cheese, and Candied Pecan Salad.
- Cooked greens. Keeping within the Southern tradition, try serving smoked sausage and rice with a side of cooked collard greens. Sautéed chard or kale would also do well.
- Other veggies. Sure you’ve already got some bell peppers in the mix, but this creole dish goes great with the addition of a veggie side as well. Try my Air Fryer Smashed Brussels Sprouts or these Garlic Roasted Green Beans.
- Cornbread. Bake up some cornbread or, for something a little different, try my Corn Casserole. Both Southern traditions will go well with this flavorful one-pot meal.
How to Store & Reheat Leftovers
- Refrigerator. Once the sausage and rice has cooled completely, seal it in an airtight container and store it in the fridge for up to 4 days.
- Freezer. Allow the dish to cool to room temperature before sealing it in an airtight container and storing it in the freezer. It will keep for up to 3 months. Transfer it to the fridge to thaw before reheating.
- To reheat. Reheat smoked sausage and rice in a skillet on the stovetop over medium heat. Heat a little oil in the skillet first and then add the leftovers. Stir continuously until heated through. You may also need to add a bit of broth to loosen the rice.
More Easy Dinner Ideas
Looking for more quick and easy weeknight dinner solutions? I’ve got you covered. Here are some of my favorites.
- One-pot BBQ chicken and rice
- Shrimp Chow Mein
- Vegan Pumpkin Pasta
- Chicken and chorizo rice
- Arroz con pollo
- One Pan Garlic Tomato Basil Chicken
Smoked Sausage and Peppers with Rice
- 13 ounces (369 g) smoked sausage, beef or pork, sliced into rounds
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium bell peppers, sliced into strips (your favorite colors)
- 2 cups (370 g) uncooked white rice
- 8 ounce (227 ml) can tomato sauce
- 4 cups (946 ml) chicken broth
- ½ teaspoon creole seasoning, (if you don't have this, 1/2
teaspoon of cayenne pepper works too)
- Salt and pepper, to taste
- In a heavy bottom pan such as a dutch oven, add 1 tablespoon of oil and heat up over medium-high heat.
- Once hot, add smoked sausage and let brown on both sides.
- Add the onion, garlic, and bell peppers. Cook until softened, about 3 minutes.
- Add the rice and slightly toast it in pan before adding the tomato sauce. Add tomato sauce and chicken broth and seasonings. Bring to a boil then reduce to a simmer, cover and let cook for 20-25 minutes, or until rice is done.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Photographs by Eat Love Eat