There’s something so comforting about a warm, savory bowl of sausage and rice that fills your kitchen with mouthwatering aromas and brings everyone to the table without even needing to call them. This dish has become one of my go-tos for busy weeknights or even casual weekend dinners. It’s hearty, full of flavor, and wonderfully satisfying without requiring a mountain of dishes to clean up afterward.

What I love most about this one pot sausage and rice is how effortlessly it comes together. With just a few pantry staples and simple ingredients, I can whip up a meal that feels like it simmered for hours. The sausages release their juices into the rice, infusing it with layers of flavor, while sweet peppers and spices add brightness and warmth. One bite in and you’ll see—it’s the kind of comfort food that keeps people coming back for seconds.

Why You’ll Love This One Pot Sausage and Rice Recipe

Fast and filling: Perfect for weeknights when time is short but appetites are big.
All-in-one meal: Protein, carbs, and veggies all in one pot—no extra sides required.
Customizable: You can easily change the type of sausage or swap in other veggies.
Minimal cleanup: Only one pot to wash at the end of the night.
Family-friendly: The smoky, savory flavor is a hit with both kids and adults.

What Type of Sausage Works Best for This Recipe?

I’ve tested this dish with everything from smoked kielbasa to spicy andouille, and honestly, it’s hard to go wrong. That said, smoked sausage is my top pick—it brings a rich, deep flavor that seeps into the rice beautifully. If you like a kick, go for andouille or even a spicy Italian sausage. Prefer something milder? Chicken sausage or a classic pork kielbasa will still deliver great taste.

Just make sure whatever sausage you choose is fully cooked if you’re trying to speed things up. If you’re starting with raw sausage, give it extra time to brown thoroughly before adding the rice and broth.

Options for Substitutions

One of the best parts of this one pot sausage and rice recipe is how flexible it is. Here are a few easy swaps:

Sausage: Use turkey, vegan, or chorizo depending on dietary needs or flavor preference.
Rice: Long grain white rice is classic, but jasmine, basmati, or even brown rice can work—just adjust liquid and cook time accordingly.
Veggies: Bell peppers are my go-to, but zucchini, mushrooms, or peas are great alternatives.
Broth: Chicken broth adds savory depth, but vegetable broth or even water with bouillon cubes will work in a pinch.
Spices: Paprika, garlic powder, and black pepper are key, but a little cayenne or Cajun seasoning can heat things up nicely.

Ingredients for This One Pot Sausage and Rice Recipe

Each ingredient in this dish serves a purpose, working together to create a flavorful and balanced meal. Here’s what you’ll need and why:

Smoked Sausage: The star of the dish. It infuses the rice with a savory, slightly smoky flavor as it cooks. I slice it into coins so every bite gets some.
Long Grain White Rice: This variety stays fluffy and separate, absorbing the broth and sausage flavor without getting mushy.
Bell Peppers (Red or Orange): These add color, sweetness, and a fresh contrast to the richness of the sausage. They also soften just enough to meld with the rice.
Yellow Onion: Provides a savory base and a bit of sweetness as it caramelizes.
Garlic: Brings a fragrant, punchy aroma that enhances the other flavors.
Chicken Broth: This is the main cooking liquid and gives the rice that comforting, savory taste. It also ensures the dish stays moist and flavorful.
Paprika: Adds subtle smokiness and color—especially if you use smoked paprika.
Salt & Black Pepper: Essential for seasoning. Adjust to taste once the dish is nearly done.
Olive Oil: Used to sauté the sausage and veggies, it helps develop that beautiful browned flavor.
Fresh Parsley (Optional): A sprinkle on top at the end adds brightness and a pop of green.

Step 1: Slice and Brown the Sausage

Start by slicing your sausage into bite-sized rounds—about ¼-inch thick. Heat a large, deep skillet or Dutch oven over medium heat and add a little olive oil. Once the pan is hot, add the sausage slices in a single layer. Cook them for about 3–4 minutes per side, or until they’re nicely browned. This step is key—the browning builds flavor for the entire dish. Once browned, remove the sausage and set aside.

Step 2: Sauté the Vegetables

In the same pan (don’t clean it—those browned bits are flavor gold), add the diced onions and bell peppers. Sauté for 4–5 minutes until they begin to soften and the onions turn translucent. Add in the minced garlic and stir for another minute until fragrant.

Step 3: Toast the Rice and Add Spices

Add the uncooked rice directly into the pan with the vegetables. Stir for 1–2 minutes to coat the rice in the oil and veggies, letting it lightly toast. This step gives the rice a slightly nutty flavor. Sprinkle in your paprika, salt, and pepper at this stage for even seasoning.

Step 4: Combine Broth and Sausage

Pour in the chicken broth and return the browned sausage to the pot. Stir to combine, making sure everything is evenly distributed and the rice is fully submerged. Bring the mixture to a gentle boil.

Step 5: Simmer and Cook

Once it reaches a boil, reduce the heat to low and cover the pot with a tight-fitting lid. Let it simmer for 18–20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid too often—trapped steam is essential for even cooking.

Step 6: Fluff and Garnish

Remove the pot from heat and let it sit covered for 5 minutes. Then uncover and fluff the rice with a fork. Finish with a sprinkle of chopped fresh parsley if you like, and serve warm.

How Long to Cook the One Pot Sausage and Rice Recipe

This dish comes together pretty quickly, which is a big part of its appeal. Here’s the breakdown of cooking time:

Sautéing sausage and veggies: 10–12 minutes
Toasting rice and adding broth: 3–5 minutes
Simmering with the lid on: 18–20 minutes
Resting after cooking: 5 minutes

So from start to finish, you’re looking at about 35–40 minutes total, making it perfect for a busy night when you still want something home-cooked and comforting.

Tips for Perfect One Pot Sausage and Rice

Use a wide, heavy-bottomed pan like a Dutch oven or large skillet. This helps prevent the rice from sticking or burning.
Don’t rush the sausage browning. You want that caramelized color for max flavor. Give it space in the pan so it sears rather than steams.
Toast the rice briefly before adding broth—this enhances the flavor and improves the texture.
Keep the lid closed while simmering. Peeking too often lets steam escape, which can lead to unevenly cooked rice.
Let it rest before serving. That 5-minute rest at the end allows any remaining steam to finish cooking the rice and helps everything settle.
Taste before serving. Depending on your sausage and broth, you may want to add a touch more salt or a pinch of spice at the end.

Watch Out for These Mistakes While Cooking

Even with a simple recipe like this, a few small missteps can affect the final result. Here’s what to keep in mind:

Using the wrong kind of rice: Stick with long grain white rice unless you’re adjusting the liquid and cook time for other types. Short-grain rice can get too sticky, and brown rice takes longer to cook.
Not browning the sausage: This is where much of the flavor comes from. If you skip this step or rush it, the dish can taste flat.
Overcrowding the pan: When sautéing sausage, if the slices overlap, they’ll steam instead of sear. Cook them in batches if needed.
Lifting the lid too often: It’s tempting to peek, but every time you do, you let out steam and heat, which interferes with the rice cooking evenly.
Not letting it rest: The 5-minute rest after cooking is crucial for the perfect texture. It allows the rice to finish steaming and absorb any remaining moisture.

What to Serve With One Pot Sausage and Rice?

While this dish is satisfying on its own, you can pair it with simple sides to round out your meal or impress guests.

Green Salad

A crisp, refreshing side salad with a tangy vinaigrette balances out the richness of the sausage.

Roasted Broccoli

Lightly seasoned and roasted broccoli adds texture and a bit of bitterness that complements the dish beautifully.

Crusty Bread or Garlic Toast

Use it to scoop up every last bite—or to soak up any flavorful juices.

Corn on the Cob

Grilled or boiled corn adds a touch of sweetness and color to the plate.

Tomato Cucumber Salad

Bright, juicy, and refreshing—perfect for warmer weather meals.

Cheesy Baked Cauliflower

For something a little heartier, this makes a great creamy contrast.

A Glass of Red Wine

If you’re entertaining, a medium-bodied red like Merlot or Tempranillo pairs well with the smoky sausage.

Storage Instructions

One of the best things about this one pot sausage and rice recipe is how well it stores. Leftovers taste just as good—sometimes even better—the next day. Here’s how to handle them:

Refrigerator: Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days.
Freezer: This dish freezes very well. Portion it into freezer-safe containers or resealable bags and freeze for up to 3 months. Make sure it’s fully cooled before freezing.
To Reheat: For the fridge version, microwave individual servings with a splash of broth or water to keep the rice moist. If reheating from frozen, thaw overnight in the fridge and then reheat on the stovetop or in the microwave.

Tip: If the rice feels dry, add a tablespoon of broth while reheating to bring back moisture and freshness.

Estimated Nutrition

Please note, these values are approximate and based on standard smoked sausage and long grain white rice.

Per serving (based on 6 servings):

Calories: ~420
Protein: ~17g
Fat: ~24g
Carbohydrates: ~35g
Fiber: ~2g
Sugar: ~3g
Sodium: ~780mg

These values can vary depending on the type of sausage and broth you use. For a lighter version, opt for chicken or turkey sausage and low-sodium broth.

Frequently Asked Questions

What kind of sausage is best for this recipe?

Smoked sausage is my top pick because it adds tons of flavor without needing extra seasoning. You can also use andouille for a spicy kick or chicken sausage for a lighter option.

Can I use brown rice instead of white?

Yes, but keep in mind brown rice takes longer to cook and needs more liquid. Add an extra ½ cup of broth and increase simmering time to 35–40 minutes.

Is this recipe spicy?

Not inherently. The base version is mild, but you can easily spice it up with hot sausage or a pinch of cayenne pepper or chili flakes.

Can I make this dish ahead of time?

Absolutely. It reheats beautifully, so feel free to make it a day or two ahead and reheat gently with a splash of broth.

Can I use pre-cooked rice?

Yes, but it will change the method. Cook everything else first, then stir in the cooked rice at the end just to heat through. Skip the simmering step with broth.

What vegetables can I add to the mix?

Peas, carrots, corn, spinach, or mushrooms all work well. Just add them at the right time so they cook evenly—delicate greens at the end, heartier veggies earlier.

How do I make it vegetarian?

Swap the sausage for plant-based sausage and use vegetable broth. You’ll still get that hearty, smoky flavor with the right seasoning.

Can I double the recipe?

Yes, just make sure your pot is large enough. You’ll also need to increase cooking time slightly and stir occasionally to avoid sticking.

Conclusion

This One Pot Sausage and Rice recipe is the kind of dish that earns a permanent spot in your weekly rotation. It’s rich, savory, and incredibly easy to make, all while using simple ingredients you probably already have on hand. Whether you’re cooking for the family, meal prepping for the week, or just need a no-fuss dinner, this recipe delivers every time.

With its bold flavor, minimal cleanup, and crowd-pleasing taste, this dish proves that one pot really can do it all. Once you try it, I’m sure it’ll become one of your go-to comfort meals too.