There’s something incredibly satisfying about a one-pan meal that delivers big on flavor while keeping cleanup to a minimum. This Sausage and Rice Skillet is exactly that kind of recipe—a hearty, comforting dish that combines savory sausage with fluffy rice and a medley of vegetables.
Perfect for busy weeknights or lazy weekends, this skillet dinner has become a regular in my meal rotation. The rice soaks up all the delicious flavors from the sausage and seasonings, creating a dish that feels like a warm hug in food form.
Why You’ll Love This
- One-pan wonder means minimal cleanup after dinner
- Ready in about 45 minutes from start to finish
- Customizable with whatever vegetables you have on hand
- Leftovers taste even better the next day
- Budget-friendly meal that feeds a family of four generously
Ingredients
- 1¼ cups white rice, uncooked
- 2 teaspoons olive oil
- 12 oz package smoked sausage, sliced
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- 1 small white onion, quartered and sliced
- 4 cloves garlic, minced
- ½ teaspoon kosher sea salt
- ½ teaspoon freshly ground black pepper
- 5 tablespoons tomato paste
- 1¼ cups low-sodium chicken broth, divided
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 1½ tablespoons fresh parsley, chopped
Instructions
- In a small saucepan, cook the white rice according to package directions until tender and fluffy. Set aside when done.
- Place a large cast iron skillet over medium-high heat. Once hot, add the olive oil and let it shimmer before adding other ingredients.
- Add the sliced sausage to the hot skillet and cook for about 5 minutes, turning to brown on both sides. Remove from pan and set aside.
- Add the bell peppers and onion to the same skillet and sauté for 4-5 minutes until they start to soften and develop some color.
- Add the minced garlic, salt, and pepper to the vegetables and cook for about 1 minute until fragrant. Remove vegetables and set aside with the sausage.
- Add tomato paste and about ¾ cup of chicken broth to the skillet, whisking to combine. Let it simmer for 1 minute to develop the flavors.
- Stir in the paprika and cayenne pepper to the tomato mixture, combining well to create a flavorful base.
- Add the cooked rice, browned sausage, sautéed vegetables, and remaining chicken broth to the skillet. Stir everything together until well combined and heated through.
- Remove from heat and garnish with chopped fresh parsley. Serve immediately while hot for the best flavor and texture.
Tips & Variations
- Swap smoked sausage for Italian sausage, kielbasa, or even chicken sausage for different flavor profiles
- Add mushrooms, zucchini, or spinach for extra vegetables
- For a spicier version, add a diced jalapeño with the bell pepper or increase the cayenne
- Brown rice can be substituted, but will require about 10-15 minutes additional cooking time and extra liquid
- For a creamier texture, stir in 1/4 cup of heavy cream at the end of cooking
- Make it ahead and reheat—the flavors actually develop nicely overnight
Serving Suggestions
This Sausage and Rice Skillet is essentially a complete meal on its own, but a simple side salad with a light vinaigrette makes for a perfect complement. For a heartier spread, serve with crusty bread to soak up any remaining sauce in the skillet.
If you’re looking to stretch this meal even further, a side of steamed or roasted broccoli works wonderfully alongside the savory flavors of the skillet.
Notes
- The rice should be tender but not mushy when done. If needed, add a splash more broth if the rice isn’t quite cooked through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave with a tablespoon of water to prevent the rice from drying out.
- This dish freezes well for up to 2 months—perfect for meal prep!
FAQs
Can I use brown rice instead of white rice?
Yes! Brown rice requires more cooking time (about 35-40 minutes total) and about 1/2 cup more liquid. Adjust accordingly.
Is this recipe gluten-free?
It can be! Just make sure to check that your sausage and broth are certified gluten-free, as some brands may contain gluten additives.
Can I make this vegetarian?
Absolutely. Substitute the sausage with a plant-based alternative and use vegetable broth instead of chicken broth.
What’s the best way to reheat leftovers?
For best results, reheat in a covered skillet with a tablespoon of water over medium-low heat, stirring occasionally until warmed through.
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