Smoked Sausage And Red Rice Skillet - Chef Fun Kitchen

Smoked Sausage And Red Rice Skillet

A daring and colourful dish, this smoke-dried sausage and red rice frying pan has simply the correct quantity of smoky and gingery flavor. full of juicy, caramelized beef smoke-dried sausage, slices of sweet red and yellow bell peppers, onions, and a kiss of tomato, it’s a deliciously simple and belly-warming one pan meal!

Sausage and bell peppers area unit an exquisite match already, and after I considered the way to “round out” the remainder of the dish, sliced onions came to mind, along side the addition of some grilled polished rice doubled into a delicious tomato “broth” to form the dish nice and made.

Smoked Sausage And Red Rice Skillet
Smoked Sausage And Red Rice Skillet

How to build Red Rice with smoke-dried Sausage as a 1 Pan Meal
To prepare this flavourful instruction, all you’ll want is one pan or frying pan to create and layer the flavors of its easy ingredients.

The beef smoke-dried sausage, peppers, onions, garlic, hint of paprika, and therefore the tomato broth naturally bring AN abundance of flavor to the table (or frying pan, during this case), therefore it’s simply a matter of permitting things to caramelize incrementally, or in layers, to form that deeper flavor.

Smoked Sausage And Red Rice Skillet


  • Avocado or olive oil
  • 1 (12 ounce) package smoked beef sausage (or your favorite variety), sliced
  • 1 white onion, quartered and sliced
  • 1 red bell pepper, cored and sliced
  • 1 yellow bell pepper, cored and sliced
  • 2 cloves garlic, pressed through garlic press
  • Salt
  • Black pepper
  • 3 ounces (about half a tin) tomato paste
  • 1 cup chicken broth/stock
  • 4 cups cooked rice (I use white basmati rice)
  • 1 teaspoon paprika
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped flat-leaf parsley


  1. Place a large cast-iron skillet or heavy bottom braising/Dutch oven-style pan over medium-high to high heat; once the skillet/pan becomes hot, drizzle in about 1 tablespoon of oil, and once that shimmers, add in the sliced sausage, and leave it undisturbed for a couple of moments, in order for it to sear up on that first side.
  2. Then, stir the sausage so that it can brown on the other sides for a few moments, and with a slotted spoon, remove from pan and set aside.
  3. Add into the skillet/pan the sliced onion, along with the sliced red and yellow bell peppers, and allow those to char and become golden, for about 3-4 minutes; then, add in the garlic and a couple of pinches of salt and pepper, and stir to incorporate.
  4. Once the garlic becomes aromatic, remove everything from the pan, and set it aside with the sausage.
  5. Reduce the heat to low, and drizzle in a little more oil, about a tablespoon or so; add in the tomato paste and about 1/2 cup of the chicken broth/stock and stir or whisk to blend, allowing it to cook for about 15-30 seconds just to cook out the raw flavor of the tomato paste and soften it a little bit.
  6. Add in the cooked rice and sprinkle over the paprika, and stir so that it gets well-coated in the tomato “broth”.
  7. Add back into the skillet the sausage and the charred onions and peppers, plus the remaining 1/2 cup of the broth/stock, and stir to combine everything well.
  8. Finish by stirring in the chopped cilantro and parsley, and then check to see if any additional salt and pepper is needed (you can even add some red pepper flakes if you like it spicy), and serve.

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