Ingredients
Scale
- 14 ounces smoked sausage (like kielbasa), sliced into 1/4-inch rounds
- 1/2 cup onion, diced (about 1/2 medium onion)
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 1/2 teaspoon paprika (smoked paprika for more flavor)
- 1 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup long-grain white rice
- 3 tablespoons tomato paste
Instructions
- Slice the kielbasa into 1/4-inch thick rounds. Dice the onion and bell pepper into small pieces. In a small bowl, mix paprika, oregano, garlic powder, salt, and pepper; set aside.
- In a large skillet or sauté pan with a lid, heat 1 tablespoon olive oil over medium-high heat. Add sausage and cook 5–6 minutes until browned. Add onions and sauté 3–4 minutes until softened.
- Add chicken broth, rice, tomato paste, bell pepper, and the spice mix. Stir until combined. Bring to a boil.
- Cover, reduce heat to medium-low, and simmer 20–23 minutes until rice is tender and most liquid is absorbed. A little remaining liquid is fine as long as the rice is cooked.
- Top with fresh parsley or chopped green onions. Serve warm.
Notes
- Use regular long-grain rice. Instant or minute rice will not work without adjusting liquid amounts.
- Smoked paprika adds a deeper, richer flavor.
- Leftovers store well in the fridge for up to 4 days.
- Prep Time: 12 minutes
- Cook Time: 28 minutes
- Category: Dinners
- Method: One Pot
- Cuisine: American