Sausage, peppers, and onions that have been taken in a different direction with spices and rice in this one-pot beauty! This is ready in 45 minutes and is the perfect weeknight meal when you have those unused spices lying around. Make this dish on a weeknight when you don’t want all the dishes!
I came up with this recipe on a whim. I have LOADS of spices sitting in my cabinet and decided to play. This recipe is a winner with my fiancé who is a picky eater! The rice is colored with turmeric, while also giving a bit of earthiness to the dish. Coriander seeds, cumin seeds, and various other spices are laced within this dish, making their presence aromatic, but not seen. Keep a sachet bag handy for that, preferably a reusable one.
All you need for this dish is one large skillet, ground sausage, peppers, onions, long-grain white rice, chicken broth, and a lot of spices!
Can this be made in a Dutch oven?
It can! Just make it the same way by following the recipe. However, keep in mind that the Dutch oven is very good at retaining the heat for a bit longer, whereas in a skillet, it’s easier to control the heat. It’s important to not let the veggies burn, so try to control the heat.
Does the type of rice matter for this recipe?
It does, yet it doesn’t. I used regular long-grain white rice for this because it cooks easier in one pot dishes such as this one, at least in my experience. I haven’t tried this with jasmine or basmati, but I feel it would bring more flavor to the dish. If you plan on using brown rice, try to grab quick-cooking brown rice. Regular brown rice takes 45-50 minutes to cook, so this would cause the veggies to get soggy or “disintegrate” if you will. That’s not what you want!
What type of sausage do I use?
I used ground sweet Italian sausage, however, you can do whatever sausage you want! To stick to Italian-American roots, you can do either ground sweet or hot sausage, or sausage links sliced up! If you want to go a bit out of the ordinary, you can try chorizo, kielbasa, chicken sausage, the list goes on! The spices will work perfectly with any sausage you throw in.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
One-Pot Spiced Sausage, Pepper and Onion Rice
Ingredients
- 2 tbsp butter divided
- 1 lb sweet ground Italian sausage
- Salt and pepper to taste
- 2 tsp garlic powder divided
- 2 tsp onion powder divided
- 1 red bell pepper chopped
- 1 yellow orange or green bell pepper, chopped (*1)
- 1 medium white onion chopped
- 1 shallot finely diced
- 3 garlic cloves minced
- 2 cups long-grain white rice
- 4 cups low-sodium chicken broth
- 1 tsp coriander seeds crushed (*2)
- ½ tsp cumin seeds *2
- ½ tsp black peppercorns *2
- 1 tsp turmeric
- ¼ tsp ground cumin
- ¼ tsp ground cayenne pepper
- 2 tsp chopped fresh basil
- ¼ tsp smoked paprika
- 2 bay leaves
- 1 tbsp chopped fresh cilantro for garnish
Instructions
- In a large skillet, melt 1 tbsp of butter on medium-high heat until hot. Add the sausage to the pan and cook for 10 minutes, or until the sausage is no longer pink. Season with salt, pepper, 1 tsp garlic powder, and 1 tsp onion powder. Remove the sausage from the pan and set it aside.
- Reduce the heat to medium, then add the remaining butter and allow to melt and get hot. Add the bell peppers, cook for 2 minutes then add the onions and shallots, cook for 4 minutes or until the onions and shallots are soft. Add the garlic and cook for 2 minutes more until aromatic.
- Add the rice and stir to incorporate the veggies with the rice. Toast the rice for 5 minutes. Pour in the chicken broth.
- In a sachet bag, add the crushed coriander seeds, cumin seeds, and black peppercorns. Tie the string around the handle and submerge the bag into the broth. (see note 2)
- Add the turmeric, ground cumin, ground cayenne pepper, basil, smoked paprika, salt, pepper, remaining garlic powder, remaining onion powder, and bay leaves to the pot. Stir to incorporate the spices, and cook for 20-25 minutes or until the broth is reduced completely and the rice is tender.
- Remove from heat. Serve with cilantro on top as garnish.
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