Introduction
If there’s one dish that always wins over my family, it’s Rice with Chicken and Sausage. There’s something magical about the way rice soaks up all the savory flavors of juicy chicken, smoky sausage, and aromatic spices. It’s cozy, filling, and honestly tastes like it’s been simmering on grandma’s stove all day—even though it’s pretty straightforward to make!
I first learned about this dish during a trip down South, where comfort food rules the table. The combination of protein-packed chicken and sausage mixed with fluffy rice made me think, This is the ultimate one-pot dinner. Ever since then, it’s become one of my go-to meals for busy weeknights and casual gatherings. It’s versatile, budget-friendly, and oh-so comforting.
The best part? You can customize it with different spices, veggies, or even swap proteins to fit your taste. Whether you serve it as a weeknight staple or a big Sunday dinner, this recipe is bound to become a family favorite.
Ingredients for Rice with Chicken and Sausage
Here’s what you’ll need:
- 1 ½ cups long-grain white rice (basmati or jasmine also work)
- 1 pound chicken thighs or breasts, cut into bite-sized pieces
- 12 ounces smoked sausage (like andouille or kielbasa), sliced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 3 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes (optional for extra flavor)
- 2 tablespoons chopped parsley (for garnish)
Substitution Ideas
- Rice: Use brown rice for extra fiber (just increase cooking time).
- Sausage: Turkey or chicken sausage works for a leaner option.
- Chicken: Try bone-in thighs for richer flavor or even shredded rotisserie chicken.
- Gluten-free: Double-check your sausage label. Most rice is naturally gluten-free.
- Vegan version: Replace chicken and sausage with smoked tofu or hearty mushrooms, and use vegetable broth.
Step-by-Step Instructions
This recipe is all about building layers of flavor. Follow these steps for perfect results:
Step 1: Brown the chicken
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken pieces, season with salt and pepper, and cook until golden brown (about 4–5 minutes).
- Remove and set aside.
Step 2: Cook the sausage
- In the same pan, add sliced sausage.
- Cook until browned and slightly crispy (about 3–4 minutes).
- Remove and set aside with chicken.
Step 3: Sauté the vegetables
- Add onion, bell pepper, and celery to the pan.
- Cook until softened (about 5 minutes).
- Stir in garlic, paprika, oregano, and cayenne, cooking for 1 minute until fragrant.
Step 4: Add the rice and liquids
- Stir in the rice, coating it in the spice and veggie mixture.
- Pour in chicken broth and diced tomatoes (if using).
- Bring to a boil, then reduce to a simmer.
Step 5: Combine everything
- Return chicken and sausage to the pan.
- Cover and cook on low heat for 20–25 minutes, or until rice is tender and liquid is absorbed.
- Stir occasionally to prevent sticking.
Step 6: Finish and serve
- Fluff the rice with a fork.
- Garnish with fresh parsley.
- Serve hot and enjoy every savory bite!
Extra Tips for Perfect Rice with Chicken and Sausage
- Don’t over-stir the rice. Let it simmer gently so it cooks evenly.
- Want it creamier? Stir in a splash of cream or a pat of butter at the end.
- For meal prep: Divide into containers for easy grab-and-go lunches.
Serving Suggestions
- Serve with a side of cornbread or crusty baguette.
- Add a fresh salad (like cucumber-tomato or coleslaw) for balance.
- For a Southern flair, pair with collard greens or green beans.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm on the stovetop with a splash of broth or in the microwave.
Variations
- Spicy: Use hot sausage and extra cayenne.
- Veggie-packed: Add zucchini, spinach, or peas.
- Cheesy: Sprinkle in shredded cheddar or Parmesan before serving.
Nutritional Information (per serving, approx.)
- Calories: 520
- Protein: 30g
- Fat: 22g
- Carbohydrates: 48g
- Fiber: 3g
- Sugar: 4g
- Sodium: 890mg
(Source: Orsara Recipes)
FAQ Section
How long does Rice with Chicken and Sausage take to make?
About 45 minutes total—15 minutes of prep and 30 minutes of cooking.
Can I substitute the sausage?
Yes! Try turkey sausage for lighter flavor or chorizo for a spicier kick.
Can I freeze Rice with Chicken and Sausage?
Absolutely. Freeze in portions for up to 2 months. Just reheat with a little broth to keep it moist.
Conclusion
There you have it—Rice with Chicken and Sausage, the ultimate one-pot meal that’s hearty, flavorful, and guaranteed to please. It’s the kind of recipe that tastes even better the next day, making it perfect for leftovers or meal prep.
Next time you’re craving comfort food that doesn’t require a mountain of dishes, give this recipe a try. It’s versatile, family-friendly, and full of cozy flavors.
If you try this dish, I’d love to hear how it turned out! Leave a comment below, share it with your friends, or snap a photo and tag me—I can’t wait to see your version of this classic comfort food.