Transform your weeknight dinner with this Sausage and Rice Skillet! 🌶️🍚 It’s a one-pan meal full of smoky sausage, fluffy rice, and colorful vegetables—all cooked together for a quick, flavorful, and family-friendly dinner.
This recipe is simple, filling, and perfect for busy nights. Plus, cleanup is a breeze since it’s all made in one skillet! Serve it with pull-apart rolls, artisan bread, or potato rolls to soak up every last bit of sauce.
Ingredients (Serves 6)
- 1 ¼ cup white rice (uncooked)
- 2 tsp olive oil
- 12 oz smoked sausage, sliced
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- 1 small white onion, quartered and sliced
- 4 cloves garlic, minced
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 5 tbsp tomato paste
- 1 ¼ cup low-sodium chicken broth, divided
- 1 tsp paprika
- 1/8 tsp cayenne pepper
- 1 ½ tbsp fresh parsley, chopped
Optional Variations:
- Swap sausage for kielbasa, turkey, chorizo, chicken, pork, or beef.
- Add extra veggies like zucchini, mushrooms, peas, or broccoli.
- For heat, add jalapeños or red pepper flakes.
Instructions
- Cook the rice:
In a small saucepan, cook the rice according to package directions. Set aside. - Brown the sausage:
Heat olive oil in a large cast-iron skillet over medium-high heat. Add the sausage and cook until browned on both sides, about 5 minutes. Remove and set aside. - Sauté the vegetables:
In the same skillet, add bell peppers and onion. Cook 4–5 minutes until softened. Add garlic, salt, and pepper; cook 1 minute more. Remove with the sausage. - Prepare the sauce:
Add tomato paste and ¾ cup of chicken broth to the skillet, whisking to combine. Let it simmer for 1 minute. Stir in paprika and cayenne. - Combine everything:
Add cooked rice, browned sausage, remaining chicken broth, and sautéed peppers and onions. Mix until well combined. - Finish and serve:
Garnish with chopped parsley and serve immediately.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Freeze: Place in a freezer-safe container for up to 2–3 months.
- Reheat: Thaw in the fridge overnight, then reheat on the stovetop or in the microwave. Add a splash of chicken broth to keep it moist.
This Sausage and Rice Skillet is a versatile, one-pan dinner that’s ready in just 30 minutes. Perfect for busy weeknights or meal prep, it’s packed with flavor and loved by the whole family!