Ingredients:

  • 1 lb Kielbasa Sausage, smoked Polish sausage, sliced into 1/2-inch thick coins.
  • 1 tbsp Olive Oil (or vegetable oil), only if the sausage doesn't render enough fat.
  • 1 medium Yellow Onion, diced finely.
  • 1 large Red Bell Pepper, diced.
  • 3 cloves Garlic, minced finely.
  • 1 cup Long-Grain White Rice, uncooked; do not rinse.
  • 3 cups Chicken or Vegetable Broth, low sodium recommended.
  • 1 (15 oz) can Canned Kidney Beans, rinsed and well-drained.
  • 1 (14.5 oz) can Diced Tomatoes, undrained.
  • 1 tsp Smoked Paprika, Spanish style.
  • 1/2 tsp Ground Cumin.
  • 1/2 tsp Dried Oregano.
  • Kosher Salt, to taste (start conservatively).
  • 1/2 tsp Black Pepper, freshly ground.
  • 1/4 cup Fresh Parsley, chopped, for garnish.
  • Hot Sauce (e.g., Tabasco), optional, for serving.

Instructions:

  1. Brown the Kielbasa: Heat the skillet over medium-high heat. Add the sliced Kielbasa and cook for 5–7 minutes, turning occasionally, until the edges are nicely browned and crispy. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Sauté the Aromatics: Reduce heat to medium. Add the diced onion and bell pepper to the hot fat. Cook for 5–8 minutes until the vegetables have softened (sweated down).
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Toast Spices and Rice: Stir in the smoked paprika, cumin, oregano, salt, and pepper. Cook for 30 seconds, allowing the spices to become fragrant. Immediately stir in the uncooked rice and cook for 1–2 minutes, stirring constantly to lightly toast the grains.
  5. Add Liquid: Pour in the chicken broth and canned diced tomatoes (including the liquid). Scrape the bottom of the pan thoroughly with your spoon to lift any flavourful browned bits (degreasing). Bring the mixture to a rapid simmer.
  6. Simmer: Once simmering vigorously, reduce the heat to the lowest setting possible, cover the skillet with a tight-fitting lid, and cook undisturbed for 18–20 minutes. Do not lift the lid during this time.
  7. Check the Rice: After 18–20 minutes, lift the lid. Check the rice—it should have absorbed most of the liquid and be tender. If it’s still crunchy, add a splash of hot water or broth, recover, and cook for 5 more minutes.
  8. Fold in Beans and Sausage: Gently stir in the rinsed and drained kidney beans and the reserved browned Kielbasa. Heat through for 2 minutes.
  9. Rest and Serve: Turn off the heat. Keep the skillet covered for 5 minutes to allow the residual steam to finish the dish and make the rice perfectly fluffy.
  10. Garnish: Taste and adjust seasoning if necessary. Sprinkle generously with fresh parsley before serving straight from the skillet.