One-Pot Sausage and Peppers with Rice is the ultimate upgraded comfort food. Smoky sausages, caramelized veggies, and tender, spiced rice make for a flavor-packed weeknight favorite.
One-pot meals are made for busy weeknights. They are quick, easy, and minimal mess. But don't that fool you. What they lack in time and expended energy, they can more than make up for in flavor. Case in point? This One-Pot Sausage and Peppers with Rice. The combination of bold flavors and comforting texture will make you think it's been slow cooking for hours! This family favorite is an unforgettable dish you'll find yourself repeating over and over again.
Why You'll Love This Dish
One-Pot = Less Mess
One-pot and and one-pan always get an instant vote in our book. Fewer dishes means less work and less cleanup required.
It's good for you!
This recipe packs a nutritious punch with colorful veggies comprising over 50% of the entire recipe, plus whole grain goodness from the rice. It has a nourishing balance of carbs-protein-and-fat plus filling fiber to keep you fueled and satisfied for hours.
Freezer-friendly and makes great leftovers
Whether you're meal prepping for the week or planning ahead this dish is made to last. We recommend storing and freezing portions in individual servings for ease and convenience.
This recipe gets two thumbs up from folks of all ages. The dish has a fun pop of color that littles love and the veggies cook down to be super tender so no one feels the need to pick out
How To Make
To start, cook your sausages. This infuses the rice and veggies with that delicious, smoky flavor. If you're short on time you can skip this step and simply add during the last few minutes of simmering.
Once the sausages are golden, remove from the pot and set aside while we prepare our veggies and rice. When there is a lot of grease left in the pan, we recommend draining off all but about 1 tablespoon.
Next, we start on our vegetables. To build flavor, we add vegetables in groups at a time. We begin with our onion, garlic, peppers, and celery and seasonings. Next, we add in our tomatoes. Finally, we add in our rice and broth.
Remember: if you're in a hurry, you can dump everything into the pot and start that simmering. It will still turn out delicious.
It's time to simmer! We typically allow 35-40 minutes for brown rice and 20-25 for white rice. NOTE: You can reduce the liquid down as much as you prefer. More liquid makes a "stew"-like consistency and less liquid is like a traditional casserole. Once your rice is tender, add your sausages back in and let sit for a few more minutes.
Finally, it's time to eat! Enjoy right away or save for a quick, satisfying weeknight meal.
Frequently Asked Questions
Yes! We often alternate the types of rice used based solely on what we have on hand. White rice cooks faster than brown, so keep an eye on the final simmering to make sure it doesn't over cook.
You bet. Our family can be sensitive to them too and we have swapped them out for powdered alternatives many times. You will not miss anything from a flavor perspective!
Absolutely! This one-pot dish is made for mixing and matching YOUR favorite vegetables. Okra, eggplant, carrots, and green beans are just a few fun variations to try.
Yes! In fact, we think the flavors get even BETTER on days 2+. Store cooked portions in an airtight container for up to 3-5 days in the refrigerator. You can also pop it into the freezer as it is a perfect frozen option for future meals.
True story, this dish first started out as a ground beef recipe! Over time we discovered how delicious the sausage swap was and the rest is history. Ground beef, turkey, chicken, beans, and tofu crumbles all make perfect substitutions.
100%. To ensure the sausages don't get dried out, we recommend sautéing and adding separately at the end. You can also add the diced sausages to the cooker during the last 15-20 minutes of cook time.
One-Pot Sausage and Peppers with Rice
- 3 bell peppers, and color diced
- 3-4 celery stalks thinly sliced
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 ½ cups canned diced tomatoes
- ¾ cup dry brown rice
- 3 ½ cups chicken broth
- 4 links (approx. 12 oz.) kielbasa sausage can sub with andouille
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- Heat a large pot over medium-high. Add sausages and cook until lightly golden (if using raw, ensure fully cooked).
- Remove sausages from pot and set aside. Note: if sausages let off a lot of grease, remove all but 1 tablespoon to cook veggies in.
- Add garlic, onion, celery, peppers, and dry seasonings and sauté for 5-6 minutes, until fragrant and veggies are slightly caramelized.
- Add tomatoes and continue sautéing for another 3-4 minutes.
- Add rice and broth and bring to a simmer. Cover and continue simmering for 35-40 minutes, or until rice is tender and the majority of liquid is absorbed.
- Add sausages back into the pot and stir well to combine.