Sausage and Rice Skillet Recipe

If you’re craving a one-pan wonder that’s bursting with flavor and super easy to whip up, let me introduce you to this Sausage and Rice Skillet Recipe. It’s got everything I love in a weeknight meal—comforting rice, smoky sausage, colorful veggies, and a tomatoey sauce that ties it all together beautifully. Trust me, once you try this, you’ll keep coming back for more because it hits every note of cozy and tasty you could want!

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Ingredients You’ll Need

Let’s talk about the key players in this Sausage and Rice Skillet Recipe. The combo of smoked sausage and bell peppers give it that perfect pop of flavor and color, while the tomato paste adds richness without overpowering the dish. Using chicken broth instead of water really amps up the savory factor, so don’t skip that!

• White rice: I like using long-grain white rice for its fluffy texture, but you can swap in brown rice—just cook it a bit longer.
• Olive oil: Adds a nice depth while cooking sausage and veggies without overpowering flavors.
• Smoked sausage: The star of the show! Its smoky richness adds so much character. Kielbasa or andouille work beautifully here.
• Red and yellow bell peppers: These bring sweetness and a fresh crunch that balances out the spice and sausage.
• White onion: Adds a subtle sharpness and sweetness once caramelized—don’t skip it!
• Garlic: Essential for that mouthwatering aroma and flavor punch.
• Kosher sea salt and ground black pepper: Trust me, seasoning well at each step makes all the difference.
• Tomato paste: This is my secret ingredient for a rich, slightly tangy base that coats everything perfectly.
• Low-sodium chicken broth: Keeps things juicy and flavorful without tipping the salt balance.
• Paprika and cayenne pepper: These spices add just the right warmth and smokiness.
• Fresh parsley: For that finishing touch of brightness and color.

Variations

I love how flexible this Sausage and Rice Skillet Recipe is—you can easily tailor it to your mood or dietary needs. Over time, I’ve experimented by swapping out ingredients and adding extras, and each version brings something new and exciting to the table.

• Italian twist: Try using Italian sausage and toss in ½ teaspoon Italian seasoning—my family swears by this variation for an herbaceous punch.
• Cajun flare: Swap in andouille sausage with ½ teaspoon Cajun seasoning for a smoky, spicy kick that warms you up on chilly nights.
• Veggie boost: Add chopped zucchini or mushrooms along with the peppers to sneak in more nutrients while keeping flavors balanced.
• Low-sodium option: Opt for turkey sausage and low-sodium broth if you’re watching salt intake, and adjust spices to keep things tasty.

How to Make Sausage and Rice Skillet Recipe

Step 1: Cook the rice just right

Start by cooking your white rice according to the package instructions. I usually use a little less water than usual because the rice will finish cooking in the skillet later, soaking up all those fabulous flavors. This helps prevent mushiness and keeps the grains fluffy and separate.

Step 2: Brown the sausage for that smoky goodness

Heat the olive oil in a large cast iron skillet over medium-high heat. Once your pan is hot and the oil starts shimmering, add in the smoked sausage slices. Cook them until nicely browned on both sides—about 5 minutes. Browning adds caramelized flavor that gives this dish its signature depth. Once browned, remove the sausage and set it aside.

Step 3: Sauté veggies until tender and fragrant

In the same skillet, toss in your sliced red and yellow bell peppers along with the quartered and sliced white onion. Let those cook down for 4-5 minutes until they soften and start to release their natural sweetness. Then add the minced garlic, kosher salt, and black pepper. Cook everything together for about 1 minute—the moment the garlic starts smelling amazing, you know you’re on the right track. Remove the veggies and set them aside with the sausage.

Step 4: Build the sauce base

You’ll add the tomato paste straight into the empty skillet along with about ¾ cup of the chicken broth. Whisk everything together and let it simmer for about a minute—this step helps the tomato paste to mellow out and infuse the sauce with richness. Now, sprinkle in the paprika and cayenne pepper for that warm, smoky, slightly spicy flavor pop.

Step 5: Combine everything and finish cooking

It’s time to bring it all together! Stir in the cooked rice, browned sausage, sautéed peppers and onions, and the remaining chicken broth. Mix until everything is cozy and coated in the sauce. Let it warm through for a few minutes so the flavors marry perfectly. Just before serving, sprinkle on your fresh chopped parsley for a burst of color and freshness.

How to Serve Sausage and Rice Skillet Recipe

Garnishes

I usually sprinkle fresh chopped parsley on top—that little pop of green just lifts the whole dish and adds a subtle freshness. Sometimes, I like adding a squeeze of fresh lemon juice or thinly sliced green onions for a bit more brightness. If you’re feeling adventurous, a dollop of sour cream or a sprinkle of shredded cheese can also be divine.

Side Dishes

This recipe is pretty hearty on its own, but I like pairing it with a simple green salad dressed in vinaigrette or some steamed broccoli for a vegetable boost. Garlic bread or crusty bread on the side is always a winner to sop up any leftover sauce.

Creative Ways to Present

For special occasions, I’ve served the Sausage and Rice Skillet family-style in the skillet right at the table—there’s something cozy and impressive about that. You can also dish it up in colorful bowls topped with extra parsley and a sprinkle of parmesan for a more elegant look that still feels homey. Leftovers make amazing stuffed peppers too!

Make Ahead and Storage

Storing Leftovers

After dinner, I like to transfer leftovers into an airtight container and pop them in the fridge. This dish keeps really well for 3-4 days. The flavors often meld even more overnight, making the next day just as delicious.

Freezing

I’ve frozen this dish successfully by letting it cool completely before placing it in a freezer-safe container. It holds up well for 2-3 months. When I’m preparing for a busy week, I sometimes make a double batch and freeze half for hassle-free meals later.

Reheating

To reheat, I thaw frozen leftovers overnight in the fridge, then warm them gently in a skillet or microwave. I add a splash of chicken broth while reheating to keep everything moist and stir occasionally to heat evenly—this little trick brings the dish back to life every time.

FAQs

Final Thoughts

Honestly, this Sausage and Rice Skillet Recipe quickly became one of my go-to meals for busy weeknights. It’s satisfying, flavorful, and so straightforward that you can get dinner on the table without stress. Whether you’re cooking for family or just yourself, give it a try—I promise it’ll become a staple in your rotation just like it did in mine!

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