Description
This hearty Sausage and Rice Skillet recipe combines smoky sausage, colorful bell peppers, and aromatic spices in a one-pan meal that’s both flavorful and easy to prepare. Perfect for a quick weeknight dinner, this dish features cooked rice mixed with sautéed vegetables, sausage, and a savory tomato-based sauce, garnished with fresh parsley for a burst of freshness.
Ingredients
Scale
Rice
- 1 1/4 cup white rice (uncooked)
Vegetables and Aromatics
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 small white onion, quartered and sliced
- 4 cloves garlic, minced
Protein
- 12 oz package smoked sausage
Liquids and Seasoning
- 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 (for garnish)
Instructions
- Cook Rice: In a small saucepan, cook the white rice according to the package’s directions until tender and fluffy. Set aside once cooked.
- Brown the Sausage: Heat a large cast iron skillet over medium-high heat. Add 2 teaspoons of olive oil. Once the oil shimmers, add the smoked sausage pieces and cook until browned on both sides, about 5 minutes. Remove the sausage from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced red and yellow bell peppers along with the quartered and sliced white onion. Sauté for 4 to 5 minutes until they start to soften. Add the minced garlic, kosher salt, and black pepper and cook for another minute until fragrant. Remove the vegetables from the pan and set aside with the sausage.
- Prepare Tomato Sauce: Add the tomato paste to the skillet and stir in about 3/4 cup of the chicken broth. Whisk together and let the mixture simmer for 1 minute to blend the flavors. Stir in the paprika and cayenne pepper for added spice and depth.
- Combine All Ingredients: Return the cooked rice, browned sausage, sautéed peppers and onions, and the remaining 1/2 cup of chicken broth to the skillet. Stir everything together until well combined and heated through.
- Garnish and Serve: Sprinkle the chopped parsley over the skillet dish for a fresh, herbaceous finish. Serve immediately while hot and enjoy your flavorful one-pan meal.
Notes
- For an “Italian” version, use Italian sausage and add 1/2 tsp Italian seasoning.
- For a “Cajun” version, substitute andouille sausage and add 1/2 tsp Cajun seasoning.
- To store leftovers, place them in an airtight container and refrigerate for up to 3-4 days.
- For freezing, transfer cooled leftovers to a freezer-safe container or resealable bag and freeze for up to 2-3 months.
- When reheating, thaw in the refrigerator overnight and reheat in the microwave or on the stovetop. Add a splash of chicken broth and stir occasionally to maintain moisture and even heating.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg
