Description
This Kielbasa and Rice Skillet is a quick, hearty one-pan meal featuring smoky kielbasa sausage, colorful bell peppers, and sweet corn, all cooked together with instant rice in a flavorful tomato and paprika sauce. Perfect for a weeknight dinner, it combines ease and comfort in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 1/2 tablespoon oil
- 1 pound smoked sausage, cut into 1/2 inch rounds
- 1/2 cup chopped yellow onion (about 1/2 medium)
- 1 medium red bell pepper, diced (about 2/3 cup; you can also use green bell pepper if you prefer, or a mix)
- 1 cup corn kernels (frozen, canned or fresh)
- 2 tablespoons tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground paprika
- 2 cups instant rice
- 2 cups low sodium chicken broth
- Salt & pepper, to taste
Instructions
- Heat and Brown the Sausage and Vegetables: Heat the oil in a large, deep skillet or sauté pan over medium-high heat. Add the kielbasa, chopped onion, and diced bell pepper. Cook them until they start to brown and develop color, infusing the oil with their flavors.
- Add Corn and Seasonings: Reduce the heat to medium. Stir in the corn kernels, tomato paste, garlic powder, and ground paprika. Cook for about one more minute, allowing the tomato paste and spices to blend with the vegetables and sausage.
- Mix in Rice and Broth: Stir in the instant rice thoroughly, combining it with the sausage and vegetables. Then, pour in the low sodium chicken broth. Increase the heat back to medium-high to bring the mixture to a boil.
- Simmer Until Rice is Cooked: Once boiling, reduce the heat to a simmer and cover the skillet. Let it cook until the rice is tender and the sauce has slightly thickened, stirring occasionally to prevent sticking. Taste and adjust seasoning with salt and pepper as desired. Optionally, garnish with chopped green onions or fresh herbs before serving.
Notes
- You can substitute green bell pepper for the red, or use a combination for a different flavor profile.
- Using low sodium chicken broth helps control the saltiness of the dish, allowing you to adjust seasoning to taste.
- Instant rice cooks quickly, making this dish ready in about 30 minutes total.
- For a vegetarian version, omit the sausage and use vegetable broth instead.
