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
Scale
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
