A hearty and flavorful meal that comes together in just one pan, the sausage and rice skillet is your new go-to for busy weeknights. With sizzling sausage, perfectly seasoned rice, and vibrant veggies, this dish delivers comfort and convenience in every bite. Ready to discover how easy and delicious it can be? Keep reading!
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 1 tablespoon olive oil
- 12 ounces smoked sausage sliced
- 1 small yellow onion diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- 1 cup long grain white rice
- 1 can 14.5 ounces diced tomatoes with juices
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley
Equipment
- Large skillet with lid
- Wooden spoon
- Measuring cups
- Knife
- Cutting board
Instructions
- Step 1: Heat the olive oil in a large skillet over medium heat. Make sure the oil is shimmering before adding the sausage so it sears quickly and develops that golden crisp edge.
- Step 2: Add the sliced sausage to the skillet and cook until browned on both sides, about 5 to 6 minutes. Once browned, transfer the sausage to a plate to rest. It will get added back in later, so hold tight.
- Step 3: Add the diced onion and bell pepper to the same skillet. Stir them occasionally, scraping any flavorful browned bits from the bottom of the pan. Cook for about 3 to 4 minutes, just until they soften and become fragrant.
- Step 4: Stir in the minced garlic and cook for 1 minute more. Keep an eye on the garlic so it does not burn—it just needs to become fragrant.
- Step 5: Pour in the rice and stir it through the aromatics so that every grain is glossy and coated. Let it toast in the pan for 1 to 2 minutes. This step builds nutty flavor and helps the rice stay fluffy later.
- Step 6: Add the sausage back into the pan. It is time to bring everything together.
- Step 7: Pour in the diced tomatoes with their juices and the chicken broth. Stir in the paprika, oregano, a pinch of salt, and black pepper to taste. Give it all a good stir so the spices are evenly distributed.
- Step 8: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer quietly for 18 to 20 minutes. During this time, the rice will absorb all the flavors and become tender.
- Step 9: Once the rice is cooked and the liquid is absorbed, remove the skillet from the heat. Leave the lid on and let it rest for 5 minutes. This helps steam the rice gently and finish cooking it through.
- Step 10: Fluff the rice with a fork, sprinkle generously with chopped parsley, and serve warm. I usually bring the skillet right to the table—it feels homey and welcoming.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I substitute the smoked sausage?
Yes, you can use andouille for a spicier version or go with turkey sausage for a leaner option. Even cooked chorizo brings a fantastic kick that works well with the rice and veggies.
What veggies can I add for more color and nutrition?
Try tossing in frozen peas, corn, baby spinach, or zucchini after the rice cooks. These add brightness and freshness without extra cooking time.
How can I make the dish less salty?
Use low sodium chicken broth and rinse the sausage slices quickly before adding them to the skillet. Always taste and adjust before adding extra salt.
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Sausage and Rice Skillet
Ingredients
- 1 tablespoon olive oil
- 12 ounces smoked sausage sliced
- 1 small yellow onion diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- 1 cup long grain white rice
- 1 can 14.5 ounces diced tomatoes with juices
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced sausage to the skillet and cook until browned on both sides, about 5 to 6 minutes. Remove the sausage to a plate and set aside.
- In the same skillet, add the diced onion and bell pepper. Cook until softened, about 3 to 4 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the rice to the skillet and stir well to coat in the oil and vegetables. Toast the rice for 1 to 2 minutes.
- Return the sausage to the skillet.
- Pour in the canned diced tomatoes with their juices and the chicken broth. Stir in the paprika, oregano, a pinch of salt, and black pepper to taste.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it rest for 5 minutes with the lid on.
- Fluff the rice with a fork, sprinkle with chopped parsley, and serve hot.
