If you’re looking for a comforting, all-in-one meal that’s as delicious as it is easy, this Sausage and Rice Skillet Recipe is going to be your new go-to. I absolutely love how this dish comes together with just a few simple ingredients, yet delivers so much flavor — that smoky sausage paired with tender rice and vibrant peppers is a true crowd-pleaser. Whether you’re whipping up a weeknight dinner or meal prepping for busy days ahead, this skillet meal hits all the right notes.
When I first tried this recipe, I was amazed by how quickly it came together and how well the flavors melded in one pan. You’ll find that this Sausage and Rice Skillet Recipe not only saves on cleanup but brings a cozy, home-cooked feeling to your table without spending hours in the kitchen. Plus, it’s super adaptable, so you can tweak it to match whatever you have on hand or your personal taste preferences.
Why You’ll Love This Recipe
- One-Pan Simplicity: Everything cooks in one skillet, which means less mess and more time to relax.
- Flavor Packed: Smoky sausage, sweet peppers, and spices come together to create a rich, satisfying meal.
- Quick and Easy: It’s done in about 30 minutes, perfect for weeknights or last-minute dinners.
- Flexible and Customizable: You can easily switch up the sausage or add your favorite veggies to suit your mood.
Ingredients You’ll Need
The ingredients in this Sausage and Rice Skillet Recipe are straightforward, but each plays an important role in building layers of flavor and texture. Picking good quality smoked sausage makes a big difference, and fresh bell peppers lend a wonderful crunch and sweetness that balances the spices.
- White rice: Using long-grain white rice gives a fluffy texture that soaks up all those tasty juices.
- Olive oil: Adds just enough richness for sautéing without overpowering the other flavors.
- Smoked sausage: This is the star player—its smoky, savory notes infuse the whole dish.
- Red and yellow bell peppers: I love how these bring color and sweetness; feel free to swap in your favorite peppers.
- White onion: Provides a gentle pungency that rounds out the flavors nicely.
- Garlic: Adds aromatic depth—you can’t go wrong with minced garlic here.
- Kosher sea salt & black pepper: Essential for seasoning and highlighting the dish’s natural flavors.
- Tomato paste: Brings a rich, tangy base that ties everything together beautifully.
- Low-sodium chicken broth: Used to simmer the tomato mixture and add moisture without too much salt.
- Paprika & cayenne pepper: These spices add warmth and a subtle kick; adjust the cayenne for your heat preference.
- Fresh parsley: A sprinkle of chopped parsley at the end brightens up the entire skillet.
Variations
I like to play around with this Sausage and Rice Skillet Recipe depending on what mood I’m in or what’s in the fridge. It’s really just a base that you can customize to your taste — so don’t hesitate to make it your own!
- Italian twist: I added Italian sausage and a bit of Italian seasoning once, turning this skillet into a herbaceous, slightly garlicky fiesta that my family adored.
- Cajun flavor: Swapping in andouille sausage plus Cajun spices made this dish smoky, spicy, and perfect for those evenings when I want something with a little sass.
- Veggie boost: Sometimes I toss in chopped zucchini or mushrooms to up the vegetable content — it’s a great way to sneak in extra nutrients without losing the essence of the dish.
- Cheesy option: Stir in some shredded cheddar or mozzarella right at the end for a creamy, gooey finish.
How to Make Sausage and Rice Skillet Recipe
Step 1: Cook the rice perfectly
First things first: get your rice cooking according to the package instructions. I usually make it ahead or while prepping everything else so it’s ready to go when you need it. The key here is to keep the rice fluffy and separate — none of that mushy stuff we all want to avoid!
Step 2: Brown the smoked sausage
Heat your cast iron skillet over medium-high heat and add the olive oil. When the oil shimmers, toss in the sausage slices and let them brown nicely on both sides — about 5 minutes total. You want a golden crust; it adds so much flavor. Once browned, remove them from the skillet and set aside while you cook the veggies.
Step 3: Sauté the peppers and onions
Into the same skillet, add the sliced red and yellow peppers along with the quartered and sliced onion. Sauté for about 4-5 minutes until they soften and develop a hint of caramelization. Then stir in the minced garlic, salt, and pepper, cooking just until fragrant — that should take about a minute. Remove this vegetable mix and set it aside with the sausage.
Step 4: Build the flavorful sauce base
Now add the tomato paste and about ¾ cup of chicken broth to the skillet, whisking them together. Let this mixture simmer for a minute so the tomato paste can deepen in flavor. Sprinkle in the paprika and cayenne pepper, stirring to infuse the sauce with smoky warmth and just a touch of heat.
Step 5: Combine everything and finish cooking
Return the cooked rice, sausage, peppers, and onions to the skillet. Pour in the remaining chicken broth and stir everything until it’s well combined and heated through. As you stir, you’ll see how the rice absorbs the sauce, taking on that beautiful color and flavor. Finish by sprinkling freshly chopped parsley on top, and you’re ready to serve right away.
Pro Tips for Making Sausage and Rice Skillet Recipe
- Use a Cast Iron Skillet: It distributes heat evenly for perfect browning and deep flavor development in the sausage and veggies.
- Don’t Skip Browning the Sausage: This step adds smoky, caramelized notes that elevate the whole dish.
- Simmer Tomato Paste Thoroughly: Cooking the paste with broth unlocks a richer, less acidic taste.
- Add Broth Gradually: Pouring it in steps helps you control moisture and avoid overly soggy rice.
How to Serve Sausage and Rice Skillet Recipe
Garnishes
I always top my skillet with freshly chopped parsley because it adds such a pop of color and a clean, herbaceous note that balances the richness of the sausage. Sometimes I like to sprinkle a little shredded cheese or a squeeze of fresh lemon juice for an extra layer of flavor.
Side Dishes
My favorite side with this sausage and rice dish is a simple green salad dressed with a tangy vinaigrette, which cuts through the richness perfectly. Roasted or steamed green beans also pair beautifully, adding some crunch and freshness.
Creative Ways to Present
For a fun family dinner, I’ve served this skillet directly at the table in the cast iron pan — everyone loves digging in straight from the pan! For special occasions, I add a garnish of toasted nuts or a drizzle of flavored olive oil to impress guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
I store any leftovers from the Sausage and Rice Skillet Recipe in airtight containers in the fridge. In my experience, it keeps well for 3-4 days, making it a fantastic choice for meal prep or easy lunches during the week.
Freezing
Whenever I’ve made extra, freezing portions has been a lifesaver. Just cool the dish completely, transfer to freezer-safe containers or resealable bags, and freeze for up to 2-3 months. It reheats surprisingly well without losing much of the original texture.
Reheating
My favorite way to reheat leftovers is gently on the stovetop with a splash of chicken broth to keep the rice moist. You can also microwave it covered, stirring occasionally to heat evenly. This prevents dryness and keeps that comforting skillet flavor intact.
FAQs
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Can I use brown rice instead of white rice in this Sausage and Rice Skillet Recipe?
Absolutely! Just remember that brown rice takes longer to cook, so you might want to prepare it ahead of time or adjust your cooking schedule accordingly. The nutty flavor of brown rice actually complements the smoky sausage really well.
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Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you choose a gluten-free sausage and check that your chicken broth and tomato paste don’t have any hidden gluten additives. It makes a simple and safe meal for gluten-sensitive eaters.
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What type of sausage is best for this recipe?
I recommend a smoked sausage for that rich, savory flavor, but you can also experiment with Italian, andouille, or even chicken sausages depending on your preference. Just choose something with good seasoning since it takes center stage here.
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Can I prepare parts of the Sausage and Rice Skillet Recipe in advance?
Definitely! Cooking the rice and slicing the sausage and veggies in advance makes the cooking process super quick. You can even prepare the tomato paste sauce mixture ahead to save time on busy nights.
Final Thoughts
This Sausage and Rice Skillet Recipe holds a special spot in my recipe box because it’s the kind of meal you can rely on when life is busy but you still want something homemade and delicious. I’m confident you’ll enjoy making it as much as I do — it’s adaptable, quick, and downright comforting. So next time you want a hearty dinner without fuss, give this skillet recipe a try and watch everyone go crazy for it around your table!
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: American
Description
This Sausage and Rice Skillet recipe is a flavorful one-pan meal combining smoked sausage, colorful bell peppers, onions, and aromatic spices with perfectly cooked white rice. It offers a savory, comforting dish that’s easy to prepare and packed with texture and taste, perfect for a quick weeknight dinner or meal prep.
Ingredients
Rice
- 1 1/4 cup white rice (uncooked)
Meat and Vegetables
- 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
Seasonings and Liquids
- 2 tsp olive oil
- 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
- Cook the Rice: In a small saucepan, prepare the white rice according to the package’s directions until fully cooked and fluffy. Set aside.
- Brown the Sausage: Heat a large cast iron skillet over medium-high heat. Once hot, add the olive oil. When the oil shimmers, add the smoked sausage and cook it for about 5 minutes, browning on both sides. Remove sausage from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced red and yellow bell peppers and the sliced onion. Sauté for 4-5 minutes until softened. Add the minced garlic, kosher salt, and ground black pepper, cooking for about 1 minute or until fragrant. Remove vegetables from the skillet and set aside with the sausage.
- Create the Sauce: Add the tomato paste and approximately ¾ cup of the chicken broth to the skillet. Whisk to combine and allow it to simmer for 1 minute. Stir in the paprika and cayenne pepper, blending the flavors well.
- Combine and Finish: Return the cooked rice, browned sausage, sautéed peppers, onions, and the remaining chicken broth to the skillet. Stir everything until well combined and heated through. Garnish with chopped parsley and serve immediately.
Notes
- For an Italian variation, use Italian sausage and add 1/2 tsp Italian seasoning.
- For a Cajun twist, substitute with andouille sausage and add 1/2 tsp Cajun seasoning.
- To store leftovers, place in an airtight container and refrigerate for up to 3-4 days.
- To freeze, transfer cooled dish to a freezer-safe container or resealable bag; freeze for 2-3 months.
- When reheating, thaw overnight in the refrigerator. Reheat in microwave or stovetop, adding a splash of chicken broth and stirring occasionally to maintain moisture.
