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Andrea
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Transform your dinner into a feast with our Sausage and Rice Skillet! It’s a delightful mix of spicy sausage and fluffy rice, all cooked in one convenient skillet.
This skillet is about to become your new favorite weeknight meal. It is quick, flavorful, filling, and the whole family will love it! I love this recipe because it is simple but full of flavor! It is packed with rice, sausage and veggies and it is a one-pot meal which makes the clean up so quick and easy! It is no wonder why this is one of our most popular recipes!
I love to serve this dish with some of my ,No Knead Artisan Bread, or Potato Rolls on the side to sop up all of that flavorful goodness!
Table of Contents
- Recipe Ingredients
- Variations
- How to Make Sausage and Rice Skillet
- FAQs
- Storage Info
- More Sausage Recipes that You’ll Love
- Sausage and Rice Skillet Recipe
Recipe Ingredients
- Smoked Sausage: Imparts a smoky, savory flavor and a juicy texture.
- Tomato Paste: Provides a rich, concentrated tomato flavor and a thicker texture to the skillet.
- Paprika: Delivers a sweet, smoky taste, adding depth and color to the recipe.
See the recipe card for full information on ingredients and quantities.
Variations
- Sausage: Swap out the smoked sausage for any sausage you prefer, whether it is kielbasa sausage, turkey sausage, chorizo, chicken sausage, pork sausage, Cajun sausage, or beef sausage.
- Extra Veggies: Customize with any color of bell peppers, diced tomatoes, zucchini, mushrooms, peas, or even broccoli to increase the vegetable content and add variety.
- Extra Spice: For those who enjoy a kick of heat, add a few diced jalapenos or red pepper flakes to the skillet to spice things up and enhance the flavor.
How to Make Sausage and Rice Skillet
Step 1: In a small pot or saucepan, boil rice according to the package’s directions.
Step 2: Place a large cast iron skillet over medium-high heat. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
Step 3: Add the peppers and onion; sauté for 4-5 minutes. Add the garlic, salt, and pepper, and cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
Step 4: Add the tomato paste and about ¾ cup of chicken broth, and whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
Step 5: Stir in the cooked rice, sausage, remaining chicken broth, pepper, and onions until combined. Garnish with chopped parsley and serve immediately.
FAQs
What’s the best way to prevent the rice from sticking to the skillet?
Rinsing the rice thoroughly before cooking helps remove excess starch and prevents sticking. Also, a well-seasoned cast-iron skillet helps.
Can I use vegetable broth instead of chicken broth?
Yes, you can use vegetable broth for a vegetarian version. It will slightly alter the flavor but still be delicious.
Storage Info
To STORE leftovers of Sausage and Rice Skillet, place them in an airtight container and promptly refrigerate them in the fridge. It can be safely stored in the fridge for up to 3-4 days. To FREEZE, transfer the cooled dish to a freezer-safe container or resealable bag and freeze for up to 2-3 months.
When REHEATING, thaw it in the refrigerator overnight, and then reheat it in the microwave or on the stovetop until it’s heated throughout. To maintain moisture, add a splash of chicken broth and stir occasionally during reheating to ensure even heating.
More Sausage Recipes that You’ll Love
- Chicken, Sausage, and Rice Skillet
- Sausage Egg Bake
- Sausage Stuffed Mushrooms
- Sausage Cheese Balls
Sausage and Rice Skillet Recipe
Transform your dinner into a feast with our Sausage and Rice Skillet! It's a delightful mix of spicy sausage and fluffy rice, all cooked in one convenient skillet.
4.72 from 378 votes
Pin Rate Save
Prep Time: 8 minutes mins
Cook Time: 22 minutes mins
Total Time: 30 minutes mins
Servings: 6 servings
Calories: 284kcal
Author: Andrea
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Ingredients
- 1 1/4 cup white rice - (uncooked)
- 2 tsp olive oil
- 12 oz pkg 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
- 1/2 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 5 tbsp tomato paste
- 1 1/4 cup low-sodium chicken broth - divided
- 1 tsp paprika
- 1/8 tsp cayenne pepper
- 1 1/2 tbsp parsley - chopped
Instructions
In a small saucepan, cook rice according to the package's directions.
Place a large cast iron skillet over medium-high heat. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
Add the peppers and onion; sauté for 4-5 minutes. Add the garlic, salt, and pepper, and cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
Add the tomato paste and about ¾ cup of chicken broth, and whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
Stir in the cooked rice, sausage, remaining chicken broth, pepper, and onions until combined. Garnish with chopped parsley and serve immediately.
VIDEO
NOTES
-For an “Italian” version, use Italian sausage + ½ tsp. Italian seasoning
-For a “Cajun” version, use andouille sausage + ½ tsp. Cajun seasoning
To STORE leftovers of Sausage and Rice Skillet, place them in an airtight container and promptly refrigerate them in the fridge. It can be safely stored in the fridge for up to 3-4 days. To FREEZE, transfer the cooled dish to a freezer-safe container or resealable bag and freeze for up to 2-3 months.
When REHEATING, thaw it in the refrigerator overnight, and then reheat it in the microwave or on the stovetop until it’s heated throughout. To maintain moisture, add a splash of chicken broth and stir occasionally during reheating to ensure even heating.
Nutrition
Serving: 6serving | Calories: 284kcal | Carbohydrates: 22g | Protein: 10g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 799mg | Potassium: 373mg | Fiber: 2g | Sugar: 3g | Vitamin A: 801IU | Vitamin C: 37mg | Calcium: 26mg | Iron: 3mg
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About the Author
Andrea
Hi I'm Andrea!
Hotelier turned Food Blogger to help make your life simple, one recipe at a time.
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Comments:
Just made this for a meal while we were camping. So good! The whole family loved it!Reply
Absolutely delicious!!!I used polish sausage with cedar and it turned out really really good. Easy and quick recipe.
Reply
Excellent & easy! I added black beans and mushrooms and it was delicious. Lots of options with this recipe.Reply
