Description
Smoky Spicy Southern Texas Rice is a flavorful one-pot dish combining aromatic spices, tender long-grain rice, vibrant bell peppers, and smoky sausage. Enhanced with smoked paprika, cayenne, cumin, and fresh cilantro, this comforting recipe delivers a robust, zesty meal inspired by Southern Texas culinary traditions, perfect as a main or side dish.
Ingredients
Scale
Rice and Broth
- 2 cups long-grain white rice
- 3 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes with juice
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1 cup frozen corn kernels
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Other
- 3 tablespoons vegetable oil
- 1/2 cup diced smoked sausage or andouille sausage
Instructions
- Rinse Rice: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch, then drain well.
- Sauté Aromatics: Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent, about 3-5 minutes.
- Cook Bell Peppers: Add diced red and green bell peppers to the skillet, cooking for about 3 minutes until they start to soften.
- Add Spices: Stir in smoked paprika, cayenne pepper, ground cumin, salt, and black pepper, coating the vegetables evenly with the spices.
- Add Liquids: Pour in the diced tomatoes with their juice and the chicken or vegetable broth. Bring the mixture to a simmer.
- Cook Rice: Add the rinsed rice to the skillet and stir to combine. Cover the skillet, reduce heat to low, and cook for 15-20 minutes or until the liquid is absorbed and the rice is tender.
- Sauté Sausage: In a separate pan, lightly sauté the diced smoked sausage until browned and slightly crispy, then add it to the rice mixture along with the frozen corn kernels.
- Combine and Simmer: Gently mix the sausage and corn into the rice mixture, ensuring even distribution. Cook for an additional 5 minutes to meld flavors.
- Rest: Remove the skillet from heat, keep covered, and let the rice sit for another 5 minutes to finish steaming and absorb flavors.
- Finish and Serve: Before serving, sprinkle chopped fresh cilantro over the rice and squeeze fresh lime juice on top for a bright, zesty finish.
Notes
- For a vegetarian version, substitute smoked sausage with smoked tofu or omit the sausage entirely and use vegetable broth.
- Adjust cayenne pepper to control spiciness according to taste.
- Rinsing the rice is key for fluffy, separate grains.
- Use andouille sausage for authentic Southern Texas flavor.
- Letting the rice rest off heat helps achieve a better texture and deeper flavor absorption.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern Texas
Keywords: smoky rice, spicy rice, southern texas recipe, andouille sausage rice, bell pepper rice, one pot rice recipe
