One-Pot Spanish Rice and Sausage: A 30-Minute Flavor Bomb for Busy Nights
Ingredients
- 1 tbsp olive oil (or rice bran oil for a nutty twist)
- 1 lb smoked sausage (I love chorizo for authenticity, but turkey sausage works too!)
- 1 onion, diced
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 cup long-grain rice (uncooked; substitute with cauliflower rice for low-carb)
- 1 (14.5 oz) can diced tomatoes (fire-roasted for extra depth)
- 2 cups chicken broth (low-sodium if preferred)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt & pepper to taste
- 1/2 cup frozen peas or black olives for a pop of color.
Instructions
Brown the Sausage
- Heat olive oil in a large skillet or Dutch oven over medium heat. Slice the sausage into 1/2-inch coins and brown for 3-4 minutes per side. Remove and set aside.Chef’s Tip: Don’t overcrowd the pan—this ensures a perfect sear!
Sauté the Veggies
- In the same pot, add onion, bell pepper, and garlic. Sauté until softened (about 3 minutes).
Toast the Rice
- Stir in the rice, paprika, and cumin. Let it toast for 2 minutes—this unlocks the rice’s nutty flavor!
Simmer to Perfection
- Add diced tomatoes, broth, and browned sausage. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until the rice is tender.
Fluff & Serve
- Remove from heat, stir in peas (if using), and let sit for 5 minutes. Fluff with a fork and garnish with fresh cilantro or lime wedges.