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
Units
Scale
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.
