Flavorful Jailhouse Rice
A hearty, budget-friendly dish blending smoked sausage, beans, bell peppers, and rice in a savory tomato base. Easy to prepare and perfect for comforting weeknight meals.
Equipment
- 1 large heavy-bottomed pot or Dutch oven for sautéing and cooking rice
- 1 fork for fluffing the rice
Ingredients
- 1 pound smoked sausage sliced into 1/4-inch rounds
- 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, rinsed and drained
- 1 15 ounce can pinto beans, rinsed and drained
- 1 cup long-grain white rice uncooked
- 2 1/2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper or more, to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Salt to taste
- 2 tablespoons olive oil
- Optional: Hot sauce to taste
- Optional: Chopped green onions for garnish
Instructions
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- Add smoked sausage slices and cook, stirring occasionally, until browned and slightly crispy, about 5-7 minutes. Remove sausage and set aside, leaving the rendered fat in the pot.
- Add chopped onion, green bell pepper, and red bell pepper to the pot. Cook, stirring frequently, until vegetables are softened and onion is translucent, about 5-7 minutes, scraping up browned bits from the pot bottom.
- Add minced garlic and cook for 30 seconds until fragrant, avoiding burning.
- Pour in undrained diced tomatoes and tomato sauce; stir to combine and deglaze the pot.
- Add rinsed and drained kidney and pinto beans; stir to mix.
- Add uncooked long-grain white rice and stir to distribute evenly.
- Pour in chicken broth, ensuring all ingredients are submerged.
- Stir in chili powder, smoked paprika, cayenne pepper, dried oregano, black pepper, and salt. Taste and adjust seasoning as needed.
- Return browned sausage to the pot and gently incorporate.
- Bring mixture to a boil over medium-high heat. Reduce heat to low, cover tightly, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
- Check for doneness; if rice is still undercooked or liquid remains, continue simmering a few more minutes.
- Remove pot from heat and let sit, covered, for 5-10 minutes to steam rice.
- Fluff rice with a fork before serving.
- Serve hot, optionally garnished with chopped green onions and hot sauce.
Notes
- Adjust cayenne pepper for preferred spice level.
- Substitute sausage varieties or beans as desired.
- Vegetarian option: omit sausage, use vegetable broth, and add more vegetables.
- Store leftovers in airtight container up to 3-4 days; reheat with splash of broth.
- Slow cooker and rice cooker adaptations available.