Description
Hearty jailhouse rice with smoked sausage, beans, peppers, and bold spices cooked in one pot. Smoky, comforting, and perfect for easy weeknight dinners.
Ingredients
- 1 pound smoked sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Salt, to taste
- 2 tablespoons olive oil
- Optional hot sauce and green onions
Instructions
- Brown sausage in olive oil; set aside if desired.
- Sauté onion and peppers until softened; add garlic.
- Stir in tomatoes, tomato sauce, beans, rice, and broth.
- Add spices and mix well.
- Bring to boil, reduce heat, cover, and simmer 20–25 minutes until rice is tender.
- Return sausage, simmer briefly, and adjust seasoning.
- Rest 5 minutes before serving and garnish if desired.
Notes
- Use a heavy pot to prevent scorching.
- Keep lid closed during simmering for even cooking.
- Add extra broth if rice absorbs liquid too quickly.
- Let rest before serving for fluffier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: Southern-inspired