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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.
Reviews
June 30, 2026
Good, but surprisingly sweet
Really fast and easy, and very few dishes created. Always double it, as written I would say it serves 4 adults if it is the only dish on the table.
I made it as written this time (I'll admit I wasn't that careful measuring out the tomato paste, but I don't think I went over, if anything I think I was under 3 tbsp) and I was surprised how sweet it tasted in the end. That isn't exactly my favorite thing in an entree, so I think I'm going to try some modifications next time (and yes there will be a next time, it is definitely a fantastic recipe). I'm thinking of using chicken broth instead of water to increase the umami and add another spice. . . not sure what. Maybe something like smoked paprika? Not 100% sure yet.
February 14, 2026
Easy and Flexible
I second doubling this recipe! I have made it a few times and my favorite change is to use 2-3 bell peppers instead of the poblano and to use wild rice (takes a bit longer to cook).
May 2, 2025
EASY!
Have made this twice now. Both times took some liberty with ingredients (different peppers, different spices and herbs, etc) and both times it came out GREAT! Family loves it. As the recipe is written there is no way that is 6 real-life servings, though. Double it up for a family of 4 or 5. Another great use for the Dutch oven!
October 31, 2024
Making this tonight
I'm going to try using my instapot. I think it will work with the rice feature.
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)
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