Sausage and Rice Skillet Recipe

This Sausage and Rice Skillet is my go-to for a quick and easy weeknight dinner. It’s a one-pan wonder that’s packed with flavor, thanks to the smoky sausage, colorful bell peppers, and a blend of spices. Plus, it’s ready in under an hour, making it perfect for those busy evenings when I don’t have a lot of time to cook.

I love how versatile this recipe is. You can use any type of sausage you like, and you can easily customize the vegetables and spices to your liking. It’s also a great way to use up any leftover rice you might have. I often make a big batch of this skillet dish and then enjoy it for lunch or dinner throughout the week. It reheats beautifully!

Why You’ll Love This Sausage and Rice Skillet

• Flavorful and Satisfying: This dish is packed with flavor, thanks to the combination of smoky sausage, colorful bell peppers, and a blend of spices. It’s also incredibly satisfying, thanks to the hearty rice and protein from the sausage.
• Quick and Easy: This recipe is a breeze to make, even for beginner cooks. You’ll have a delicious dinner on the table in under an hour!
• One-Pan Wonder: This dish is made in just one pan, which means less cleanup for you.
• Versatile: You can easily customize this dish with different types of sausage, vegetables, or spices to create your own unique flavor combinations.

this Recipe

Ingredients for Sausage and Rice Skillet

Here’s what I use to make this delicious dish:

• Andouille Sausage: I love the smoky flavor of Andouille sausage, but you can use any type of smoked sausage you like.
• Cooking Oil: I use olive oil, but you can use any type of cooking oil you prefer.
• Bell Pepper: I like to use a colorful bell pepper, like red or orange, but you can use any color you like.
• Spices: I use a blend of smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, and black pepper to season the dish.
• Fire-Roasted Diced Tomatoes: These add a smoky flavor and a bit of sweetness to the dish.
• Long Grain White Rice: I use long-grain white rice because it cooks up fluffy and separate.
• Chicken Broth: This adds flavor and helps cook the rice.
• Green Onions: Sliced green onions add a fresh, oniony flavor and a pop of color.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

• Spicy Kick: Add more cayenne pepper or a dash of hot sauce for extra heat.
• Veggie Variety: Toss in some other vegetables like mushrooms, zucchini, or corn.
• Herby Twist: Add some chopped fresh herbs, like parsley or cilantro.
• Cheesy Goodness: Sprinkle some shredded cheese over the top before serving.

How to Make Sausage and Rice Skillet

Step 1: Cook the Sausage

I start by slicing the sausage into ¼- to ½-inch thick slices. Then, I add the sausage and cooking oil to a large skillet or Dutch oven and sauté over medium heat until the sausage is nicely browned.

Step 2: Sauté the Vegetables

While the sausage is cooking, I dice the bell pepper. Once the sausage is browned, I add the bell pepper to the skillet and continue to sauté for about one more minute.

Step 3: Add the Spices

I add the spices to the skillet with the sausage and bell pepper and continue to sauté for another minute to toast the spices and enhance their flavor.

Step 4: Add the Remaining Ingredients

I add the fire-roasted diced tomatoes (with their juices), rice, and chicken broth to the skillet. I stir everything together to combine and dissolve any browned bits from the bottom of the skillet.

Step 5: Simmer

I place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, I turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, I remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.

Step 6: Serve

After the skillet has rested, I remove the lid and gently fold the sausage and rice to redistribute everything. Finally, I top the dish with sliced green onions and serve it hot.

Tips and Tricks

• Sausage Choice: I love using Andouille sausage for its smoky flavor, but you can use any type of smoked sausage you like.
• Don’t Overcrowd: Make sure the sausage has enough space in the skillet to brown properly.
• Rice Perfection: Use long-grain white rice for the best results. It will cook up fluffy and separate.

How to Serve

This Sausage and Rice Skillet is a delicious and satisfying meal on its own, but you can also serve it with:

• Side Salad: A simple green salad with a light vinaigrette is a refreshing complement to this hearty dish.
• Crusty Bread: A slice of crusty bread is perfect for sopping up any extra sauce.

Make Ahead and Storage

• Make Ahead: You can cook the sausage and vegetables ahead of time and store them in the refrigerator for up to 3 days.
• Freezing: You can freeze the cooked sausage and rice mixture for up to 2 months. Just thaw it in the refrigerator before reheating.
• Storing: Store leftover sausage and rice in the refrigerator for up to 3 days.

FAQs

1. Can I use a different type of sausage?
Yes, you can use any type of smoked sausage you like, such as kielbasa or chorizo.

2. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you’ll need to adjust the cooking time and the amount of liquid accordingly.

3. Can I make this dish vegetarian?
Yes, you can use a vegetarian sausage substitute or just leave out the sausage altogether and add more vegetables.

4. How can I reheat the leftovers?
You can reheat the leftovers in the microwave or on the stovetop over medium heat.

There you have it! A flavorful, hearty, and easy-to-make sausage and rice skillet that’s perfect for a quick and satisfying weeknight dinner. Enjoy!

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