Sausage and Rice Skillet

Sausage and Rice Skillet brings together bold sausage, sweet peppers, and fluffy rice to create a one-pan meal that is both hearty and easy. Everything gets cooked right in the skillet so cleanup is minimal and flavors mingle beautifully. This is a dish that has saved my busy weeknights more than once and always satisfies hungry tummies at the table.

This was the first recipe my son learned to cook on his own. He still makes it for his college roommates who now swear by it for easy dinners.

Ingredients

• White rice: brings fluffiness and soaks up all the smoky sausage flavor. Buy long-grain for grains that separate beautifully and do not clump together.
• Olive oil: adds a subtle richness and helps brown the sausage. Choose a fresh bottle with a peppery taste for best results.
• Smoked sausage: brings tons of savory depth. Use a spicy variety for extra kick or turkey sausage for a lighter version. Look for a sausage with minimal additives.
• Red and yellow bell peppers: add sweetness and color. Pick peppers that feel firm and heavy for their size and have glossy skin.
• White onion: gives a gentle bite and base flavor to the whole skillet. Select onions without soft spots and strong scent.
• Garlic: infuses the dish with a punchy aroma. Use fresh cloves that are plump and free of green sprouts.
• Kosher sea salt: brightens flavors and helps everything balance. The bigger flakes make it easier to sprinkle just the right amount.
• Ground black pepper: adds a gentle heat and depth. Fresh cracked peppercorns make a noticeable difference.
• Tomato paste: brings umami and silkiness to the sauce. Pick a paste that lists only tomatoes for cleanest flavor.
• Low-sodium chicken broth: helps loosen the sauce and keeps the dish moist. Opt for a broth with little added sugar or use homemade if available.
• Paprika: brings a lovely smokiness and warm red color. Choose a high-quality sweet or smoked paprika for best results.
• Cayenne pepper: adds subtle heat. Use with a light hand and taste as you go.
• Parsley: offers fresh brightness and a pretty finish. Fresh flat-leaf parsley gives the best color and flavor.

Step-by-Step Instructions

Cook the Rice:

Prepare the white rice in a small saucepan using the water-to-rice ratio on the package. Once done, fluff with a fork and set aside. Perfectly cooked rice is the backbone of this dish so take care not to overcook or it may turn mushy.

Brown the Sausage:

Heat a large cast iron skillet over medium-high heat. Add olive oil and once it shimmers, add sliced sausage in a single layer. Let them sear undisturbed for about five minutes until each side is browned and slightly crisped. This browning builds layers of flavor. Remove sausage and set aside.

Sauté the Vegetables:

Add sliced peppers and onions to the empty skillet. Cook for four to five minutes, stirring often until softened and onions start to turn translucent. Add minced garlic plus salt and black pepper and cook for another minute until fragrant. Do not let the garlic brown as it can turn bitter. Remove vegetables from skillet and set aside with sausage.

Build the Sauce:

Add tomato paste to the skillet followed by about three quarters cup of the chicken broth. Use a whisk or wooden spoon to combine, scraping up any brown bits left by veggies and sausage. Let the sauce simmer gently for one minute to concentrate the flavors. Stir in paprika and cayenne.

Finish the Skillet:

Add the cooked rice, browned sausage, sautéed peppers, onion, and any remaining chicken broth. Stir thoroughly so every grain of rice is coated with sauce and veggies are evenly distributed. Taste and adjust salt or pepper as needed. Cook for two to three minutes to warm through.

Serve and Garnish:

Transfer to bowls and finish with chopped fresh parsley for color and freshness. Serve hot and enjoy.

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Red bell pepper is always my favorite in this dish because it turns incredibly sweet and tender after sautéing. I remember the first time I made this for my family my younger daughter fished out every piece of red pepper and ate those first. It became her must-have ingredient in every batch since.

Storage Tips

Leftover sausage and rice skillet keeps well in an airtight container in the fridge for up to four days. For freezing let the dish cool completely first then transfer to freezer-safe bags flattening them out for quick thawing. It reheats best with a splash of chicken broth on the stovetop or in the microwave to bring back moisture and keep everything tender.

Ingredient Substitutions

You can swap andouille sausage for extra spice or Italian sausage for an herby twist. If you have only brown rice or jasmine rice go ahead and use them—just cook according to their package instructions. Bell peppers can be replaced with poblano or Cubanelle if you want a milder or smokier flavor.

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Serving Suggestions

This skillet works well with a side of crusty bread or garlic toast. If you want to make it a bigger spread serve with a simple green salad tossed with lemon vinaigrette. For a Cajun touch add a few dashes of hot sauce to each bowl.

Cultural Context

Skillet rice dishes trace their roots across Southern kitchens where leftovers and pantry ingredients often transform into satisfying one-pan meals. The combination of sausage and rice has similar versions in Cajun jambalaya and Spanish arroz. This American supper borrows from those traditions but keeps things uncomplicated and family friendly.

Frequently Asked Questions

→ What type of sausage works best for this skillet?

Smoked sausage adds robust flavor, but you can use Italian or andouille for different profiles; adjust spices to taste.

→ Can I use brown rice instead of white rice?

Yes, but increase the cooking time and liquid as brown rice requires longer to become tender.

→ How spicy is this dish?

The heat comes mainly from cayenne and paprika, but you can adjust these to suit your preference or omit them for a milder result.

→ Is it possible to prepare the meal ahead of time?

Absolutely. Store in an airtight container in the fridge for up to 4 days or freeze for 2-3 months. Reheat gently and add broth for moisture.

→ What vegetables can I substitute?

Feel free to swap in zucchini, mushrooms, or other bell pepper colors to complement the sausage and rice base.