If you’re anything like me and love a one-pan meal that’s bursting with flavor and comes together quick, this Sausage and Rice Skillet Recipe is going to be your new go-to. I absolutely love how everything—smoky sausage, tender rice, and vibrant veggies—melds in the same skillet for a fuss-free, hearty dinner that my whole family goes crazy for. Stick around, because I’m about to share tips and tricks that’ll make this dish easy, flavorful, and totally weeknight-worthy.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in a single skillet, which means less cleanup and faster dinner time.
- Bold, Comforting Flavors: Smoky sausage combined with paprika and tomato paste gives this dish a rich, cozy vibe.
- Versatile & Customizable: You can easily swap sausage types or spices to tailor it just how you like.
- Family Friendly: It’s a crowd-pleaser that’s quick enough for weeknights but tasty enough for company.
Ingredients You’ll Need
Each ingredient here plays an important role—white rice acts as the comforting base, while smoked sausage brings the meaty depth, and those peppers and onions add freshness and color. I always recommend using good quality chicken broth because it really boosts the flavor without needing extra salt.
- White rice: I use long-grain white rice for fluffiness; make sure to rinse it before cooking to keep the grains separate.
- Olive oil: Just enough to get a good sear on the sausage and soften the veggies without overpowering.
- Smoked sausage: This brings that wonderful smoky, savory punch—kielbasa is my favorite, but you can go for andouille for a Cajun twist.
- Red and yellow bell peppers: They add a pop of color and subtle sweetness that balances the sausage.
- White onion: Adds savory depth; quarter and slice to soften quickly during sautéing.
- Garlic: Use fresh minced garlic for that punch of aroma; it smells amazing as it cooks.
- Kosher sea salt & black pepper: Essential for seasoning; adjust to taste but I find this combo really highlights the dish.
- Tomato paste: Don’t skip this—it adds a rich, tangy background that ties everything together.
- Low-sodium chicken broth: Divided use helps cook the rice mixture and adds flavor; homemade or store-bought is fine.
- Paprika & cayenne pepper: Paprika brings smoky warmth, cayenne adds just the right kick—I adjust cayenne if kids are eating.
- Parsley: Fresh chopped parsley gives a fresh, herby finish to brighten the whole dish.
Variations
One of the things I love about this Sausage and Rice Skillet Recipe is how easy it is to customize. Whether you want to spice it up, make it lighter, or add some veggies, go for it! Cooking should be fun and adaptable to what you like or have on hand.
- Italian Version: Swap smoked sausage for Italian sausage and sprinkle in ½ tsp Italian seasoning—I did this once for a family dinner, and everyone raved about the herby flavor.
- Cajun Twist: Use andouille sausage plus ½ tsp Cajun seasoning for a smoky, spicy punch. This variation is my go-to when I’m craving bold southern flavors.
- Veggie Boost: Add diced zucchini, mushrooms, or spinach in step 3 to sneak in more greens. I’ve found it helps stretch the meal and adds extra nutrition.
- Make it Gluten-Free: Ensure the sausage and broth are gluten-free, and you’re good to go. The recipe is naturally gluten-free otherwise.
How to Make Sausage and Rice Skillet Recipe
Step 1: Cook the Rice Separately
I always start by cooking the rice in a separate saucepan according to package directions. This way you nail the texture without worrying about over- or under-cooking it in the skillet later. Pro tip: rinse your rice under cold water before cooking to remove excess starch and keep it from getting mushy.
Step 2: Brown the Sausage
Heat your cast iron or heavy skillet over medium-high heat and add the olive oil. When the oil is shimmering, toss in the sausage slices. I love to get some nice brown bits on both sides—that’s where a ton of flavor lives! It usually takes about 5 minutes. Once browned, take them out and set aside so the pan stays nice and hot for the veggies.
Step 3: Sauté the Veggies
In the same skillet, add the sliced bell peppers and onions. Sauté for about 4-5 minutes until they start to soften and get a bit of caramelization—that sweetness really elevates the dish. Toss in the minced garlic along with salt and pepper, and cook for about 1 minute until fragrant. Then remove these veggies from the pan to keep everything balanced.
Step 4: Build the Sauce and Combine
This step is where the magic happens! Add the tomato paste and about ¾ cup of chicken broth to the empty skillet. Whisk it up, scraping those flavorful browned bits off the bottom. Let it simmer for a minute, then stir in paprika and cayenne. Next, add back the cooked rice, sausage, peppers, onions, and the remaining chicken broth. Stir everything gently until combined and heated through. That’s it—your skillet masterpiece is ready to serve!
Pro Tips for Making Sausage and Rice Skillet Recipe
- Perfect Rice Texture: Cooking rice separately ensures it stays fluffy and doesn’t absorb too much liquid in the skillet.
- Don’t Overcrowd the Pan: Brown sausage in batches if necessary to get a nice sear instead of steaming.
- Use a Cast Iron Skillet: This pan type helps build flavorful browned bits and holds heat evenly.
- Adjust Heat Carefully: Keep medium-high for browning but lower if tomato paste starts to stick or burn; stirring helps prevent this.
How to Serve Sausage and Rice Skillet Recipe
Garnishes
I always sprinkle this dish with fresh chopped parsley right before serving—it adds a bright pop of color and fresh flavor. If you’re feeling fancy, a squeeze of fresh lemon juice on top can also brighten all the richness beautifully.
Side Dishes
Because this skillet is such a complete meal, I typically keep sides simple—a crisp green salad or some steamed green beans pairs nicely without competing with the flavors. Crusty bread on the side is also a winner in my book to soak up every last bit.
Creative Ways to Present
For casual get-togethers, I like serving this right from the skillet on the table—it feels so homey and inviting. For special occasions, plating it in neat mounds with a sprinkle of parsley and some roasted cherry tomatoes around the edges adds a splash of color. You can also ladle it into individual bowls and top with a dollop of sour cream or shredded cheese for extra comfort.
Make Ahead and Storage
Storing Leftovers
After dinner, any leftovers go straight into an airtight container in the fridge. I’ve found this dish stays juicy and flavorful for up to 3-4 days, which means you can enjoy it again without any reheating hassle.
Freezing
If I want to save some for later, I wait for the skillet to cool completely, then portion it out into freezer-safe containers. It freezes beautifully for up to 2-3 months. Just remember to thaw overnight in the fridge before reheating.
Reheating
To reheat, I usually pop it in the microwave on medium power, adding a splash of chicken broth to keep it moist. Stirring halfway through helps heat it evenly. You can also warm it gently on the stovetop over low heat with a lid on—that method keeps the sausage tender and rice fluffy.
FAQs
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Can I use brown rice instead of white rice in this Sausage and Rice Skillet Recipe?
Absolutely! Brown rice will add a nuttier flavor and more chew, but it requires a longer cooking time. I recommend cooking the brown rice separately according to package instructions before adding it in step 4. You might want to add a little extra broth to keep the dish moist.
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What kind of smoked sausage works best?
I usually use kielbasa or Polish smoked sausage since they have a nice smoky flavor and hold up well during cooking. However, andouille sausage is a great option for a spicier, Cajun-inspired dish. Just avoid sausages that are too soft or high in moisture, as they can make the skillet watery.
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Is it okay to cook everything in one pan instead of cooking rice separately?
While it’s tempting to make it a true one-pan meal, I find cooking the rice separately yields a better texture and prevents the dish from turning mushy. If you prefer one pan, you’d need to adjust liquid amounts and cooking time carefully to ensure the rice cooks through without overcooking the sausage or veggies.
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Can I make this recipe vegetarian?
Definitely! Swap out sausage for plant-based sausage or hearty mushrooms like portobello or cremini for a meaty texture. Use vegetable broth instead of chicken broth and adjust seasonings to taste for a delicious vegetarian version.
Final Thoughts
This Sausage and Rice Skillet Recipe has been a staple in my kitchen for good reason—it’s easy, flavorful, and hits all the right comfort food notes. Whether you’re juggling a busy weeknight or feeding a hungry crowd, it’s one of those dishes that reminds me how simple ingredients can shine with just a few smart techniques. I can’t wait for you to try this out and make it your own—I promise, you’ll have a new dinner favorite before you know it.
Print
Sausage and Rice Skillet Recipe
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Sausage and Rice Skillet recipe is a flavorful and easy-to-make one-pan meal that combines smoky sausage, sautéed bell peppers, onions, and garlic with perfectly cooked rice and a rich tomato paste sauce. Ideal for a quick weeknight dinner, this dish offers a comforting blend of spices, including paprika and cayenne, and is garnished with fresh parsley for a burst of color and freshness.
Ingredients
Rice
- 1 1/4 cup white rice (uncooked)
Sausage and Vegetables
- 2 tsp olive oil
- 12 oz pkg smoked sausage
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 small white onion, quartered and sliced
- 4 cloves garlic, minced
- 1/2 tsp kosher sea salt
- 1/2 tsp ground black pepper
Sauce and Seasoning
- 5 tbsp tomato paste
- 1 1/4 cup low-sodium chicken broth, divided
- 1 tsp paprika
- 1/8 tsp cayenne pepper
- 1 1/2 tbsp parsley, chopped
Instructions
- Cook the rice: In a small saucepan, cook the white rice according to the package’s directions until tender and fluffy. Set aside once done.
- Brown the sausage: Heat a large cast iron skillet over medium-high heat. Add olive oil once hot. When the oil shimmers, add the smoked sausage and cook until browned on both sides, about 5 minutes. Remove the sausage from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the sliced red and yellow bell peppers and the quartered and sliced onion. Sauté for 4-5 minutes until softened. Add the minced garlic, kosher salt, and ground black pepper, cooking just until fragrant, about 1 minute. Remove the vegetables from the skillet and set aside with the sausage.
- Prepare the sauce: Add the tomato paste and about 3/4 cup of the chicken broth to the skillet and whisk until combined. Allow the sauce to simmer gently for 1 minute to meld the flavors, then stir in the paprika and cayenne pepper.
- Combine all ingredients: Add the cooked rice, browned sausage, sautéed peppers and onions, and the remaining chicken broth to the skillet. Stir everything together until well combined and heated through.
- Garnish and serve: Sprinkle the chopped parsley over the skillet, stir lightly, and serve immediately while hot for a delicious and hearty meal.
Notes
- For an Italian twist, substitute smoked sausage with Italian sausage and add ½ tsp Italian seasoning.
- For a Cajun style, use andouille sausage and ½ tsp Cajun seasoning to amp up the spice.
- To store leftovers, place in an airtight container and refrigerate for up to 3-4 days.
- To freeze, transfer to a freezer-safe container or resealable bag; freeze for up to 2-3 months.
- For best results when reheating, thaw overnight in the refrigerator and reheat on the stovetop or microwave, adding a splash of chicken broth and stirring occasionally to keep the dish moist and evenly heated.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg
