If you’re on the hunt for a hearty, comforting one-pan meal that’s bursting with flavor, you’ve hit the jackpot with this Sausage and Rice Skillet Recipe. I absolutely love how this dish comes together quickly, packs a punch with smoky sausage and tender veggies, and delivers cozy vibes in every bite. Seriously, once you try it, you’ll see why it’s become one of my go-to weeknight dinners.
Why You’ll Love This Recipe
- Simple One-Pan Cooking: Minimal cleanup means more time to relax and enjoy your meal.
- Flavor-Packed: The blend of smoked sausage, bell peppers, and spices creates a rich, satisfying taste.
- Customizable Ingredients: Easily swap sausages or spice levels to suit your family’s preferences.
- Quick and Easy: Perfect for busy evenings when you want something delicious without the hassle.
Ingredients You’ll Need
The magic behind this Sausage and Rice Skillet Recipe really lies in combining simple ingredients that work beautifully together. You’ll want to grab quality smoked sausage for that intense, savory flavor, and fresh bell peppers for a pop of sweetness and color.
- White rice: I recommend using long-grain white rice for a fluffy texture that pairs perfectly.
- Olive oil: A good quality extra virgin olive oil adds a lovely depth to the base of this dish.
- Smoked sausage: This gives the dish its signature heartiness—look for smoked kielbasa or andouille for smokiness.
- Red and yellow bell peppers: Fresh, sliced, and colorful for sweetness and crunch.
- White onion: Quartered and sliced for that perfect balance of savory and sweetness.
- Garlic: Four cloves minced—garlic always amps up flavor like nothing else.
- Kosher sea salt and black pepper: Essential for seasoning.
- Tomato paste: Adds body, tang, and richness to the saucy part of the skillet.
- Low-sodium chicken broth: Used to bring everything together and keep it moist without overpowering.
- Paprika: For a warm, smoky kick that complements the sausage beautifully.
- Cayenne pepper: Just a touch to brighten and enliven the flavors.
- Fresh parsley: Chopped and sprinkled on top for a fresh, herbal finish.
Variations
One of the things I love about this Sausage and Rice Skillet Recipe is how flexible it is. I encourage you to play around with it—add your favorite veggies or swap the sausage to fit your mood or dietary needs. It’s a great recipe to make your own!
- Italian Flair: I once swapped smoked sausage for Italian sausage and added half a teaspoon of Italian seasoning—it gave the dish a fragrant herbaceous twist that my family adored.
- Cajun Kick: Using andouille sausage with a bit of Cajun seasoning brings that spicy, bold New Orleans vibe that’s downright addictive.
- Veggie Boost: I’ve thrown in zucchini or mushrooms when I wanted to sneak in extra veggies—just sauté them with the peppers and onions.
- Rice Swap: For a healthier spin, try brown rice or even cauliflower rice, adjusting cooking times accordingly.
How to Make Sausage and Rice Skillet Recipe
Step 1: Cook the Rice Perfectly
Start by preparing your rice as per the package instructions. I usually use a small saucepan and keep it simple—no need to fuss here since the rice will absorb some sauce later on. Just make sure it’s tender but not mushy.
Step 2: Brown the Sausage
Heat up your cast iron skillet over medium-high heat. When it’s nice and hot, add the olive oil and wait for it to shimmer—that’s your cue to add the sausage. I like to sear each side until it’s browned and caramelized; it adds depth and a little crust that’s irresistibly tasty. This usually takes about 5 minutes. When done, remove and set aside.
Step 3: Sauté the Veggies
In the same skillet (no need to clean it out!), toss in your bell peppers and onions. Sauté for 4-5 minutes until they start to soften and release their sweetness. Then add minced garlic, kosher salt, and black pepper, cooking everything until fragrant—about a minute. This combo builds the aromatic base of your dish. Remove veggies and set aside with the sausage.
Step 4: Build the Sauce
Add the tomato paste to the skillet and pour in about ¾ cup of the chicken broth. Whisk everything to combine and let it simmer for about a minute—this cooks out the tomato paste’s rawness and thickens the sauce slightly. Toss in paprika and cayenne pepper next, stirring them in to spread that smoky heat evenly.
Step 5: Combine and Finish
Now’s the magic moment—stir in the cooked rice, browned sausage, the remaining chicken broth, and the sautéed peppers and onions. Mix it all so every bite gets coated with that luscious sauce. Let it warm through for a minute or two, then sprinkle fresh parsley on top and serve immediately.
Pro Tips for Making Sausage and Rice Skillet Recipe
- Don’t Overcrowd the Skillet: Give your sausage space to brown well; crowding can cause steaming instead of searing.
- Use a Cast Iron Skillet: It holds and distributes heat evenly, helping the sausage caramelize beautifully.
- Tomato Paste Tip: Cooking the tomato paste with broth unlocks its full flavor and avoids any bitterness.
- Don’t Skip Fresh Parsley: It adds a fresh brightness that contrasts nicely with the smoky sausage.
How to Serve Sausage and Rice Skillet Recipe
Garnishes
I’m a huge fan of fresh parsley sprinkled on top—it adds a pop of color and freshness that lights up the whole skillet. Sometimes I also add a squeeze of lemon juice or a dollop of sour cream for an extra zing or creaminess. If I’m feeling fancy, a handful of shredded sharp cheddar goes down a treat.
Side Dishes
This skillet is so filling it stands strong on its own, but some crispy green beans, a simple garden salad, or roasted broccoli make for perfect side companions. I also love serving it with a crusty loaf of bread to mop up every last bit of sauce.
Creative Ways to Present
For special occasions, I’ve served this dish in individual cast iron skillets—that always impresses guests and keeps the food piping hot. Another fun idea is spooning it into bell pepper halves and baking them for a colorful presentation that’s both nutritious and Instagram-worthy.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container and pop it in the fridge right away. From my experience, the flavors actually deepen after a day or so, and it keeps well for 3 to 4 days.
Freezing
I’ve frozen this Sausage and Rice Skillet Recipe multiple times with great results. Just make sure to cool it completely before transferring to freezer-safe bags or containers. It stays delicious for up to 3 months and is a lifesaver when you need a quick dinner.
Reheating
When reheating, I like to thaw leftovers overnight in the fridge and then warm them on the stovetop over medium heat. Adding a splash of chicken broth helps keep it moist, and stirring occasionally ensures even heating. You can also microwave it, but watch the time to prevent drying out.
FAQs
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Can I use brown rice instead of white rice in this Sausage and Rice Skillet Recipe?
Absolutely! Brown rice works well and adds a nuttier flavor and more fiber. Just keep in mind that brown rice takes longer to cook, so either prepare it ahead of time or add extra cooking time so it softens fully before combining with the other ingredients.
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What type of sausage is best for this recipe?
I recommend smoked sausages like kielbasa or andouille for their bold flavor and firmness that holds up well when cooked. That said, you can use any sausage you prefer—Italian, spicy chorizo, or even chicken sausage for a leaner option. Just adjust seasoning accordingly.
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Can I make this recipe vegetarian?
While this recipe heavily relies on sausage for flavor, you can swap it out for plant-based sausages or hearty mushrooms like portobello or cremini to add umami and texture. You might want to boost the seasoning a bit with smoked paprika or liquid smoke to mimic that smokiness.
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How spicy is the Sausage and Rice Skillet Recipe?
The base recipe has a subtle kick from cayenne pepper, but it’s easily adjusted! If you love spicy food, feel free to add extra cayenne or toss in some red pepper flakes. For a milder version, just reduce or omit the cayenne—either way, it’s always delicious.
Final Thoughts
This Sausage and Rice Skillet Recipe has become a beloved staple for me because it’s just so reliable, flavorful, and comforting. I think you’ll appreciate how straightforward it is to make but with enough boldness to satisfy any craving. Next time you want a dish that feels like a warm hug on a plate, fire up your skillet and try this recipe—you won’t regret it!
Print
Sausage and Rice Skillet Recipe
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Description
This Sausage and Rice Skillet is a hearty and flavorful one-pan meal featuring smoky sausage, sautéed bell peppers and onions, and tender cooked rice all simmered together in a savory tomato and spice sauce. Perfect for a quick weeknight dinner, this dish combines vibrant vegetables, rich spices, and satisfying protein to deliver comforting Southern-style flavors in under 30 minutes.
Ingredients
Rice
- 1 1/4 cup white rice (uncooked)
- 1 1/4 cup low-sodium chicken broth (divided)
Sausage and Vegetables
- 2 tsp olive oil
- 12 oz smoked sausage
- 1/2 red bell pepper (sliced)
- 1/2 yellow bell pepper (sliced)
- 1 small white onion (quartered and sliced)
- 4 cloves garlic (minced)
Spices and Flavorings
- 1/2 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 5 tbsp tomato paste
- 1 tsp paprika
- 1/8 tsp cayenne pepper
- 1 1/2 tbsp parsley (chopped, for garnish)
Instructions
- Cook the Rice: In a small saucepan, cook the white rice according to the package’s directions until tender. Set aside.
- Brown the Sausage: Heat a large cast iron skillet over medium-high heat. Add the olive oil, and once it shimmers, add the smoked sausage. Cook the sausage until browned on both sides, about 5 minutes. Remove from the pan and set aside.
- Sauté Vegetables: In the same skillet, add the sliced red and yellow bell peppers and the quartered, sliced white onion. Sauté the vegetables for 4-5 minutes until slightly softened. Add the minced garlic, kosher salt, and black pepper, cooking until fragrant, about 1 minute. Remove the vegetables from the pan and set aside with the sausage.
- Prepare the Sauce: Add the tomato paste to the skillet and about 3/4 cup of the chicken broth. Whisk to combine and allow the mixture to simmer for 1 minute. Add the paprika and cayenne pepper, stirring to incorporate the spices fully.
- Combine Everything: Stir in the cooked rice, browned sausage, sautéed peppers and onions, and the remaining 1/2 cup of chicken broth. Mix everything until well combined and heated through.
- Garnish and Serve: Remove from heat, garnish with chopped parsley, and serve immediately for a delicious, satisfying meal.
Notes
- For an Italian twist, swap smoked sausage for Italian sausage and add 1/2 teaspoon of Italian seasoning.
- For a Cajun version, use andouille sausage and add 1/2 teaspoon of Cajun seasoning for extra spice and authenticity.
- To store leftovers, place them in an airtight container and refrigerate for 3-4 days.
- Freeze leftovers in a freezer-safe container for up to 2-3 months.
- When reheating, thaw overnight in the refrigerator and warm on the stovetop or microwave. Add a splash of chicken broth to keep it moist during reheating.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg
