Sausage and Rice Skillet: A Flavor-Packed One-Pan Meal

Why Make This Recipe

Sausage and Rice Skillet is a delightful one-pan meal that offers convenience without sacrificing flavor. It's perfect for busy weeknights, as it allows you to cook a hearty dish with minimal cleanup. The combination of savory sausage, colorful vegetables, and fluffy rice creates a satisfying meal that the whole family will enjoy. Plus, it's easy to customize based on your preference or what you have on hand.

How to Make Sausage and Rice Skillet

Ingredients:

• 1 lb (450g) sausage (Italian sausage or your preferred variety)
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup frozen peas (optional)
• Fresh parsley (for garnish)

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon as it cooks. Cook until browned and fully cooked, about 6-8 minutes. Remove sausage and set aside.
2. In the same skillet, add the chopped onion, bell pepper, and garlic. Sauté for 2-3 minutes until the vegetables begin to soften.
3. Add the rice to the skillet, stirring it to coat it in the sausage and vegetable mixture.
4. Pour in the chicken broth and add the paprika, thyme, salt, and pepper. Stir to combine.
5. Bring to a simmer, cover, and reduce heat to low. Cook for about 15-20 minutes or until the rice is tender and the liquid has been absorbed.
6. Stir in frozen peas, if using, and cook for an additional 3-5 minutes.
7. Garnish with fresh parsley before serving.

How to Serve Sausage and Rice Skillet

Serve the Sausage and Rice Skillet warm right from the pan. It can be enjoyed on its own or paired with a simple salad or crusty bread. Garnishing with fresh parsley adds a pop of color and a burst of freshness.

How to Store Sausage and Rice Skillet

If you have leftovers, store the Sausage and Rice Skillet in an airtight container in the refrigerator. It should be good for 3 to 4 days. Reheat in the microwave or on the stovetop until warmed through.

Tips to Make Sausage and Rice Skillet

• Feel free to use any type of sausage you like—chicken, turkey, or vegetarian sausages work well too.
• You can add other vegetables like carrots, zucchini, or corn for more flavor and nutrition.
• Adjust the spices to your taste—add a pinch of chili powder if you like it spicy!

Variation

You can also turn this dish into a one-pot casserole by adding shredded cheese on top during the last few minutes of cooking. Cover it until the cheese melts for a creamy finish.

FAQs

1. Can I make this dish ahead of time?
Yes, you can prepare the ingredients ahead of time and cook it right before serving for a fresh meal.

2. Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice takes longer to cook. You may need to adjust the cooking time and add more liquid.

3. Is it possible to freeze the Sausage and Rice Skillet?
Yes, it can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Sausage and Rice Skillet

A convenient and flavorful one-pan meal featuring savory sausage, colorful vegetables, and fluffy rice, perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Main ingredients

• 1 lb 1 lb (450g) sausage (Italian sausage or your preferred variety) Use your preferred variety of sausage.
• 1 cup 1 cup long-grain white rice
• 2 cups 2 cups chicken broth
• 1 medium onion 1 medium onion, chopped
• 1 bell pepper 1 bell pepper, chopped
• 2 cloves 2 cloves garlic, minced
• 1/2 teaspoon 1/2 teaspoon paprika Adjust to taste.
• 1/2 teaspoon 1/2 teaspoon dried thyme Adjust to taste.
• to taste Salt and pepper to taste
• 1 tablespoon 1 tablespoon olive oil
• 1/2 cup 1/2 cup frozen peas (optional) Optional; adds color and nutrition.
• Fresh parsley (for garnish) Adds freshness and color.

Method

 

Cooking

1. Heat olive oil in a large skillet over medium heat.
2. Add the sausage, breaking it apart with a spoon as it cooks. Cook until browned and fully cooked, about 6-8 minutes. Remove sausage and set aside.
3. In the same skillet, add the chopped onion, bell pepper, and garlic. Sauté for 2-3 minutes until the vegetables begin to soften.
4. Add the rice to the skillet, stirring it to coat it in the sausage and vegetable mixture.
5. Pour in the chicken broth and add the paprika, thyme, salt, and pepper. Stir to combine.
6. Bring to a simmer, cover, and reduce heat to low. Cook for about 15-20 minutes or until the rice is tender and the liquid has been absorbed.
7. Stir in frozen peas, if using, and cook for an additional 3-5 minutes.
8. Garnish with fresh parsley before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave or on the stovetop. You can use any type of sausage, and feel free to add other vegetables like carrots, zucchini, or corn.

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