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Tomato Rice with Smoked Sausage and Peas
This homey, comforting one-pot meal is a riff on Cuban arroz con salchichas, or rice and sausage. We first brown slices of smoky kielbasa, then sauté a simple sofrito of onion and poblano pepper to build flavor. Garlic, cumin, dried oregano and bay provide heady aroma. The concentrated flavor of tomato paste brings umami richness and tints the rice a rusty red hue. To keep the peas fresh and green, we scatter them over the surface of the rice when cooking is complete, then let the rice to stand for 10 minutes. The residual heat thaws and cooks the peas, so there’s no need to defrost them before use. If desired, offer lemon or lime wedges on the side for squeezing at the table.
6
Servings
Tip
Don’t worry if the rice browns in areas on the bottom of the pot. Simply scrape up those tasty bits and stir them into the mix.
45 minutes
Ingredients
-
2
tablespoons grapeseed or other neutral oil, divided
-
1
pound kielbasa sausage, sliced ½ inch thick
Directions
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01In a large Dutch oven over medium-high, heat 1 tablespoon of the oil until shimmering. Add the kielbasa and cook, stirring occasionally, until well browned, 4 to 5 minutes. Using a slotted spoon, transfer to a plate. To the pot, add the remaining 1 tablespoon oil, the onion, poblano and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.
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April 7, 2024
Delicious, used an oven
Great balance of flavors. I make a side salad with a garlicky yogurt dressing and it goes really well! To cook the dish I used the same trick I use for arroz con pollo: heated the oven to 350, covered the pot, baked for 20 minutes, pulled it out and let it sit covered for another 15. The rice is perfect every time! (I always use Arborio rice)
January 12, 2024
Excellent weeknight meal
This was quick and really delicious.
January 3, 2024
Nice weeknight meal
This was a delicious dish. I plan on making it again and adding shrimp along with the kielbasa for more protein.
December 21, 2023
Perfect dish on a winter night
Our grocery store was out of Poblano peppers so we had to substitute Anaheim pepper instead. The directions were perfect, and we had about 3 cups of leftover Mexican rice that shortened the cooking time by about 20 minutes. Tasty and fun recipe.
March 9, 2024
Great flavors; unpredictable timing
We love the flavors in this recipe but find that we need to almost double the cooking time for the rice and add about an extra cup of water to get the rice to finish. Some of the rice is cooked at 25 minutes but some is still raw. Tried with basmati rice as well as a generic ‘long grain’. The flavors are so good we will keep trying to perfect this, but any tips are welcome
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