One-Pot Sausage and Bell Pepper Rice from Oklahoma

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

This hearty one-pot meal features spicy sausage and sweet bell peppers simmered with rice for a comforting globally-inspired dish. This American-inspired one-pot recipe, ready in about 40 minutes, pairs smoked sausage, sliced, long grain white rice, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz smoked sausage, sliced
• 1 1/2 cups long grain white rice
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 medium yellow onion, diced
• 3 cloves minced garlic
• 3 cups chicken broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 12 oz sliced smoked sausage and cook for 4-5 minutes until browned and slightly crispy on the edges.
2. Step 2: Stir in 1 medium diced yellow onion, 1 medium diced red bell pepper, 1 medium diced green bell pepper, and 3 cloves minced garlic. Sauté for 5 minutes until vegetables are softened and fragrant.
3. Step 3: Add 1 1/2 cups long grain white rice to the pot, stirring to coat the rice with the oil and vegetables for 1 minute.
4. Step 4: Pour in 3 cups chicken broth, then season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork and stir in 2 tbsp chopped fresh parsley before serving.