Sausage And Salami Rice Recipe

Measure and rinse rice

Measure 2 cups of long-grain white rice and rinse under cold water until the water runs mostly clear. Drain well and set aside.

Slice smoked sausage into 1/4-inch rounds. Cut salami into small matchsticks or dice. Dice onion and red bell pepper, mince garlic, and slice scallions. Measure out spices and broth.

Brown the sausage and salami

In a large, heavy-bottomed skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced smoked sausage in a single layer and cook 3–4 minutes without moving, until well browned on one side. Stir and cook another 2 minutes. Transfer browned sausage to a plate, leaving rendered fat in the pan.

Crisp the salami

Add the salami to the hot pan and cook 2–3 minutes until edges are slightly crisp and some fat has rendered. Remove and place with the sausage. If pan is very dry, add remaining 1 tablespoon oil.

Sauté vegetables

Reduce heat to medium. Add butter to the pan. When it foams, add the diced onion and red bell pepper. Sauté 4–5 minutes until softened and translucent. Add the minced garlic and the white parts of the scallions and cook 30–60 seconds until fragrant.

Season

Stir in smoked paprika, dried oregano, red pepper flakes (if using), and black pepper. Cook together 30 seconds to toast the spices.

Combine rice and liquids

Add the drained rice to the pan and stir to coat the grains with the fat and aromatics, cooking 1–2 minutes to lightly toast. Return the browned sausage and salami to the pan, distributing evenly.

Add broth and simmer

Pour in 4 cups of chicken stock and add the bay leaf. Stir once to combine, bring to a gentle boil over medium-high heat. As soon as it boils, reduce heat to low, cover tightly, and simmer undisturbed for 15–18 minutes, or until the rice has absorbed the liquid and is tender. Avoid lifting the lid while cooking.

Rest

Remove the pan from heat and let rest, covered, for 8–10 minutes to finish steaming. This helps the rice become fluffy.

Fluff and season

Remove the bay leaf. Uncover and use a fork to gently fluff the rice, mixing the meats and vegetables evenly. Taste and adjust seasoning with up to an additional 1/2 teaspoon salt if needed.

Garnish

Stir in sliced scallion greens, chopped parsley, and lemon juice. Spoon onto a serving platter or individual bowls.

Serve hot. Leftovers: store in an airtight container in the refrigerator for up to 3 days; reheat with a splash of water or broth.