Smoky Sausage Corn Rice

A smoky one-pot rice dinner with sausage and sweet corn. Keep the rice at a gentle simmer to avoid scorching its underside.

Why you’ll love this recipe

• A smoky one-pot rice dinner with sausage and sweet corn.
• Keep the rice at a gentle simmer to avoid scorching its underside.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 10 oz cooked smoked sausage, sliced
• 3/4 cup rice
• 1 cup corn
• 1 bell pepper, diced
• 1 tsp olive oil
• 1 1/2 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oil in a saucepan

   Heat oil in a saucepan. Brown fully cooked sausage with bell pepper over medium for 5 minutes.

2. 02

   Stir in rice, corn and measured water

   Stir in rice, corn and measured water. Bring to a boil.

3. 03

   Cook it through

   Cover, reduce heat to low and simmer 15 minutes until rice is tender.

4. 04

   Bring it together

   Rest covered 5 minutes, then fluff and check the sausage is steaming hot.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Keep the rice at a gentle simmer to avoid scorching its underside.

Make it your own

Use peas instead of corn for a sweeter green finish.

What to serve with it

Fluff the rice just before serving and divide the toppings evenly. Serve promptly, then cool any leftovers in shallow containers rather than leaving them in the warm pot.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.