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Tomato Rice with Smoked Sausage and Peas

Tomato Rice with Smoked Sausage and Peas

By Rose HattabaughDecember 8, 2023

  • Makes
    6 servings
  • Cook Time
    45 minutes
  • Rating

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.

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.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil, divided

  • 1

    pound kielbasa sausage, sliced ½ inch thick

  • 1

    medium yellow onion, chopped

  • 1

    poblano chili, stemmed, seeded and chopped

  • Kosher salt and ground black pepper

  • 4

    medium garlic cloves, chopped

  • 1

    teaspoon ground cumin

  • ¾

    teaspoon dried oregano

  • 2

    bay leaves

  • 3

    tablespoons tomato paste

  • 1

    cup long-grain white rice, rinsed and drained

  • 1

    cup frozen peas

Step 1

In 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.

Step 2

Add the garlic, cumin, oregano and bay; cook, stirring, until fragrant, about 30 seconds. Stir in the tomato paste. Add 2 cups water, then scrape up any browned bits. Stir in the rice and bring to a simmer. Cover, reduce to low and cook until the rice is tender and has absorbed the liquid, 20 to 25 minutes.

Step 3

Quickly uncover the pot and scatter the peas and sausage over the top, then re-cover. Remove the pot from the heat and let stand for 10 minutes. Fluff the mixture with a fork; remove and discard the bay. Taste and season with salt and pepper.

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