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Gordon Ramsay Spicy Sausage Rice

Gordon Ramsay Spicy Sausage Rice - recipe card
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This one-pan Spicy Sausage Rice is a bold, smoky rendition of a classic comfort dish, featuring kielbasa or chicken sausage seared to golden perfection, then simmered with aromatic vegetables, fire-roasted tomatoes, and a warm spice blend. The rice absorbs all the rich flavors as it cooks to a fluffy, tender finish, with a gentle heat that lingers pleasantly. Finished with fresh parsley and a squeeze of lemon, it is a satisfying, restaurant-quality meal that comes together in under an hour.

Ingredients

Scale
  • 1 lb kielbasa or fully cooked chicken sausage, sliced into 1/2-inch rounds
  • 2 tbsp extra-virgin olive oil, divided
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1 medium red bell pepper, seeded and diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 1/2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1/2 tsp dried oregano
  • 1/4 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1 cup long-grain white rice, rinsed and drained
  • 1 1/2 cups low-sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes, with their juices
  • 1/2 cup frozen peas, thawed
  • 2 tbsp fresh parsley, chopped, for garnish
  • 1 lemon, cut into wedges, for serving

Instructions

  1. Place a 12-inch heavy-bottomed skillet or Dutch oven over medium-high heat and add 1 tablespoon of the olive oil. Once the oil shimmers, add the sausage slices in a single layer (work in batches if needed to avoid crowding) and sear for 2 to 3 minutes per side, until they are nicely browned and crispy at the edges. Transfer the sausage to a plate and set aside, leaving any rendered fat in the pan.
  2. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same pan. Add the diced onion and bell pepper, and cook, stirring frequently, for 4 to 5 minutes, until the vegetables soften and the onion becomes translucent. Scrape the bottom of the pan to release any browned bits from the sausage, as this adds flavor.
  3. Add the minced garlic, smoked paprika, cumin, cayenne, oregano, salt, and black pepper. Stir constantly for 30 to 60 seconds until the spices are fragrant and coat the vegetables evenly. Be careful not to burn the garlic; if it starts to brown too quickly, lower the heat to medium-low.
  4. Add the rinsed rice to the pan and stir to coat every grain with the spiced oil mixture. Toast the rice for 1 to 2 minutes, stirring constantly, until the grains start to look slightly translucent at the edges and give off a nutty aroma. This step builds an extra layer of flavor and helps the rice stay separate when cooked.
  5. Pour in the chicken broth and the fire-roasted diced tomatoes with their juices. Stir everything together, scraping the bottom of the pan to ensure no rice or spices are stuck. Bring the mixture to a vigorous simmer over medium-high heat, then reduce the heat to low and cover the pan with a tight-fitting lid.
  6. Let the rice cook undisturbed for 18 to 20 minutes. Do not lift the lid during this time, as the steam is essential for even cooking. After 18 minutes, check the rice: it should be tender and the liquid mostly absorbed. If the rice is still firm, replace the lid and cook for an additional 2 to 3 minutes.
  7. Once the rice is cooked, remove the pan from the heat and let it sit, covered, for 5 minutes. This resting period allows the rice to absorb any remaining moisture and firm up slightly, making it fluffy rather than sticky.
  8. Fold the seared sausage pieces and the thawed peas into the rice using a fork, being gentle to avoid mashing the grains. The sausage should reheat through and the peas should be warm and bright green. Taste and adjust the seasoning with additional salt or cayenne if desired.
  9. To serve, transfer the spicy sausage rice to a large serving platter or divide among four bowls. Garnish generously with chopped fresh parsley and serve with lemon wedges on the side, so each person can squeeze a bit of citrus over their portion for brightness. Enjoy immediately.
  10. Oven alternative: Preheat the oven to 375°F / 190°C. After adding the broth and tomatoes, bring to a simmer on the stovetop, then cover and transfer the skillet to the oven. Bake for 20 minutes, then remove and let stand covered for 5 minutes before folding in the sausage and peas.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice may dry out upon cooling; to reheat, add a splash of chicken broth or water to the rice and warm it in a covered skillet over medium-low heat for 5 to 7 minutes, stirring occasionally, or microwave individual portions in 30-second intervals, adding a little moisture if needed. This dish freezes well for up to 3 months; thaw overnight in the refrigerator and reheat in a covered pan over low heat, adding a drizzle of olive oil to revive the texture. Avoid reheating more than once to maintain the best quality.

Nutrition

Keywords: spicy sausage rice, Gordon Ramsay style, one-pan rice, kielbasa rice, chicken sausage skillet, smoky tomato rice, easy weeknight dinner, comfort food, stovetop rice, 30-minute meal

Find it online: https://gordonramsaydishes.uk/gordon-ramsay-spicy-sausage-rice/