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
Scale
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
