Description
This hearty Sausage and Rice Skillet is a flavorful one-pan meal perfect for busy weeknights. Featuring smoky sausage, sautéed vegetables, and tender rice simmered in spices and chicken broth, it’s a comforting and easy recipe that comes together quickly on the stovetop.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound smoked sausage (such as kielbasa), sliced into rounds
- 1 small yellow onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
Rice and Seasonings
- 1 cup long grain white rice (uncooked)
- 2 cups chicken broth
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Toppings
- 1/2 cup shredded cheddar cheese (optional)
- Chopped parsley for garnish
Instructions
- Brown the Sausage: Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook, stirring occasionally, until browned and slightly crispy, about 4–5 minutes.
- Sauté Vegetables: Add the diced onion and bell pepper to the skillet with the sausage. Cook, stirring frequently, until the vegetables soften, about 3–4 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Combine Rice and Spices: Add the uncooked rice, chicken broth, paprika, dried oregano, salt, black pepper, and red pepper flakes if using. Stir everything together well to combine.
- Simmer the Mixture: Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the skillet with a lid. Let it simmer gently for 18–20 minutes, or until the rice is cooked through and the liquid has been absorbed.
- Rest and Fluff: Remove the skillet from heat but keep it covered. Let it sit for 5 minutes to allow the rice to fully absorb the flavors and finish cooking. Then fluff the rice gently with a fork.
- Add Cheese and Garnish: If using, sprinkle shredded cheddar cheese over the top while still warm so it melts. Garnish with chopped parsley before serving. Serve the skillet warm and enjoy!
Notes
- Using brown rice is possible, but you will need to increase the chicken broth to about 2 1/2 cups and extend the cooking time to about 40-45 minutes until the rice is tender.
- This recipe is very versatile – feel free to add other vegetables like zucchini, corn, or spinach for extra nutrition and flavor.
- If you prefer less spice, omit the crushed red pepper flakes or adjust according to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 3g
- Sodium: 860mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
