Sausage and Rice Skillet Recipe

If you’re craving a quick, one-pan meal that’s bursting with flavor and seriously satisfying, this Sausage and Rice Skillet Recipe is exactly what you need. I absolutely love how this dish brings together smoky sausage, tender rice, and vibrant veggies all in one skillet – it’s perfect for busy weeknights when you want something hearty but don’t want to fuss with multiple pots and pans.

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Ingredients You’ll Need

The ingredients for this Sausage and Rice Skillet Recipe come together effortlessly and are simple to find in most grocery stores. I love using smoked sausage for that rich flavor, and fresh bell peppers add just the right amount of sweetness and crunch.

• White Rice: Uncooked rice is best here; it soaks up all those delicious flavors while cooking.
• Olive Oil: Helps brown the sausage and sauté the veggies for maximum flavor.
• Smoked Sausage: Adds the smoky, meaty base – I recommend kielbasa or andouille depending on your spice preference.
• Red & Yellow Bell Peppers: They brighten the dish with color and mild sweetness.
• White Onion: Gives a subtle bite and depth to the overall flavor.
• Garlic: Minced for just the right hint of aromatic warmth.
• Kosher Sea Salt and Black Pepper: Simple seasonings to enhance every ingredient.
• Tomato Paste: Adds a concentrated, tangy component that ties everything together.
• Low-Sodium Chicken Broth: Keeps the dish moist and flavorful without overpowering it.
• Paprika and Cayenne Pepper: For that subtle smoky heat – feel free to adjust cayenne to your heat tolerance.
• Fresh Parsley: Chopped and sprinkled on top for freshness and color.

Variations

I encourage you to make this Sausage and Rice Skillet Recipe your own! It’s flexible and forgiving, so using what you love or have on hand works perfectly fine.

• Italian Style: Swap smoked sausage for Italian sausage and add ½ tsp Italian seasoning—I’ve tried this with sweet and spicy Italian sausages and both are fantastic.
• Cajun Kick: Use andouille sausage with ½ tsp Cajun seasoning for a little south-of-the-border flair—perfect when you want some heat.
• Veggie Boost: Add chopped mushrooms, zucchini, or spinach near the end of cooking for extra nutrition and texture.
• Rice Alternatives: Try brown rice or even quinoa if you want a healthier grain option—just adjust the cooking time accordingly.

How to Make Sausage and Rice Skillet Recipe

Step 1: Cook Your Rice Perfectly

Start by cooking your rice in a small saucepan according to the package directions. I like to keep it simple and fluffy because it’s the perfect base for soaking in all those skillet flavors later on. Try not to overcook it here since it’ll cook a bit more with the other ingredients.

Step 2: Brown the Sausage

Heat your cast iron skillet over medium-high. Once hot, add olive oil and swirl it around until it shimmers. Toss in the sliced smoked sausage pieces and let them brown nicely on each side, about 5 minutes. This step gives the sausage a delicious sear and locks in smoky flavor. After browning, remove the sausage from the pan and set it aside. Trust me, this little step makes all the difference!

Step 3: Sauté Your Veggies

Add the sliced bell peppers and onion to the hot pan and sauté for 4-5 minutes until they soften just a bit and start to caramelize. Then stir in the minced garlic, salt, and pepper, cooking for about one minute until fragrant. Don’t rush this part—it builds a rich flavor base you’ll appreciate.

Step 4: Create the Flavorful Sauce

Stir in the tomato paste and about three-quarters of the chicken broth, whisking until combined. Let it simmer gently for a minute to concentrate those flavors. Then sprinkle in paprika and cayenne pepper for warmth and a subtle kick. This sauce is what ties the whole skillet together, so don’t skip the simmer!

Step 5: Combine Everything and Finish Cooking

Finally, fold in the cooked rice, sausage, remaining chicken broth, peppers, and onions. Stir well to combine everything thoroughly. Let it all warm together until heated through and juicy. Before serving, sprinkle the fresh chopped parsley on top for a pop of color and freshness. Dig in while it’s hot—you won’t regret it!

How to Serve Sausage and Rice Skillet Recipe

Garnishes

I love finishing this skillet with a handful of freshly chopped parsley for brightness. Sometimes I sprinkle a little grated Parmesan or a squeeze of fresh lemon juice for an unexpected tang that livens the whole dish up. If you like a bit of heat, a drizzle of hot sauce never hurts either!

Side Dishes

Because this recipe is a full meal on its own, I often serve it with a simple green salad dressed with a light vinaigrette or some roasted veggies like Brussels sprouts or asparagus. Garlic bread or crusty rolls also pair nicely if you want something to soak up any extra sauce.

Creative Ways to Present

For a fun twist when hosting friends, I’ve plated this dish inside small cast iron skillets or even served it family-style in a large skillet right at the table. Garnishing with vibrant fresh herbs and colorful roasted peppers makes it a feast for the eyes too!

Make Ahead and Storage

Storing Leftovers

To keep leftovers fresh, I transfer them into an airtight container and pop it into the fridge right away. In my experience, the Sausage and Rice Skillet stays tasty for up to 3-4 days when properly stored.

Freezing

This skillet freezes beautifully—I portion it out into freezer-safe containers or resealable bags. Just make sure it cools completely before freezing to avoid ice crystals. I’ve had mine keep well for up to 2-3 months without losing flavor.

Reheating

I usually thaw leftovers overnight in the fridge, then reheat on the stovetop over medium heat with a splash of chicken broth to keep everything moist. Stir frequently to heat evenly. Microwave works too if you’re short on time—just add a little broth and cover to avoid drying out.

FAQs

Final Thoughts

This Sausage and Rice Skillet Recipe has become one of those go-to meals I recommend all the time because it’s just so dependable and delicious. The ease of tossing everything in one pan, the way the flavors meld, and how well it feeds a hungry crowd—what’s not to love? Give it a try on your next busy night, and I promise you’ll be reaching for the recipe card again and again.

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