Description
Smoky Spicy Southern Texas Rice is a vibrant, flavorful dish combining tender long-grain white rice with aromatic spices, smoky sausage, and fresh vegetables. This one-pot meal brings together smoky paprika, cayenne, cumin, and a zesty lime finish, offering a perfect balance of heat and freshness inspired by Southern Texan cuisine.
Ingredients
Scale
Rice and Broth
- 2 cups long-grain white rice
- 3 cups chicken or vegetable broth
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 can (14.5 oz) diced tomatoes with juice
- 1 cup frozen corn kernels
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Spices
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Proteins and Fats
- 3 tablespoons vegetable oil
- 1/2 cup diced smoked sausage or andouille sausage
Instructions
- Rinse the rice: Rinse the long-grain white rice under cold water until the water runs clear, then drain it well. This removes surface starch and prevents clumping during cooking.
- Sauté aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing them until they become soft and translucent to build a flavorful base.
- Cook peppers: Stir in the diced red and green bell peppers, cooking for about 3 minutes until they start to soften, which adds sweetness and texture.
- Add spices: Add smoked paprika, cayenne pepper, ground cumin, salt, and black pepper to the skillet. Stir thoroughly to coat the vegetables in the spices, enhancing the smoky and spicy flavor profile.
- Add liquids and simmer: Pour in the diced tomatoes with their juice and the chicken or vegetable broth. Bring the mixture to a simmer, allowing the flavors to meld before adding rice.
- Cook the rice: Stir in the rinsed rice, cover the skillet, and reduce the heat to low. Cook for 15-20 minutes, or until the liquid is fully 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 along with the frozen corn kernels for added sweetness and texture.
- Combine ingredients: Gently mix the sausage and corn into the rice to distribute evenly. Cook the combined mixture for an additional 5 minutes to meld all flavors.
- Rest the rice: Remove the skillet from heat and keep it covered. Let the rice sit for 5 minutes to steam and settle, ensuring fluffy texture.
- Finish and serve: Before serving, sprinkle the chopped fresh cilantro over the rice and squeeze fresh lime juice on top to add brightness and a zesty finish to the smoky, spicy dish.
Notes
- Rinsing rice prevents it from becoming gummy by removing excess starch.
- Using smoked sausage or andouille adds a depth of smoky flavor, but you can substitute with other smoked meats or keep it vegetarian by omitting.
- Adjust cayenne pepper to control the heat level according to taste.
- Letting the rice rest covered after cooking helps achieve fluffy, separated grains.
- Fresh lime juice added at the end brightens and balances the smoky spices perfectly.
