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Red Rice with Sausage and Peppers


Use our Whole Roasted Tomatoes and Simple White Rice as the base for this New Orleans-style dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2010


  • 1 tablespoon extra-virgin olive oil
  • 12 ounces smoked sausage (such as kielbasa or andouille), cut into small pieces
  • 1 medium yellow onion, diced medium
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced medium
  • 1 celery stalk, diced medium
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) diced tomatoes or 1 3/4 cups Whole Roasted Tomatoes
  • 2 cups Simple White Rice


  1. In a large skillet, heat oil over medium-high. Add sausage and cook, stirring occasionally, until crispy, about 8 minutes. Add onion, garlic, red pepper, and celery; season with salt and pepper. Cook, stirring occasionally, until celery is tender, 8 minutes. Add tomatoes and cook until slightly thickened, 3 minutes. Add rice and cook until warmed through, about 2 minutes.

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