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I adore an easy supper more than anything else. Sausage and Rice Skillet is here!

This recipe has a lot of flavor, just needs one pan to create, and tastes like home-cooked food that makes you want to eat more (or more—I won’t judge). This dish is a must-try if you want to make a meal for your family, prep meals for the week, or just want something simple but tasty.

Why You’ll Love This Skillet of Sausage and Rice

Quick and easy: Everything cooks in one pan, so cleaning up is a joy.
Smoky sausage, sautéed peppers, onions, and a creamy tomato sauce make every bite taste great.
You can change this recipe to fit your tastes by adding your favorite vegetables, spicing it up, or adding more protein.
The rice, sausage, and vegetables together provide a dinner that is both filling and comforting.

Now, let’s get straight to it and start cooking!

Ingredients

1 and 1/4 cups of uncooked white rice
2 teaspoons of olive oil
12 ounces of sliced smoked sausage
1/2 red bell pepper, cut into slices
1/2 yellow bell pepper, cut into pieces
1 small white onion, cut into four pieces and sliced
4 cloves of garlic, chopped up
1/2 tsp kosher sea salt
1/2 tsp of black pepper that has been ground
5 tablespoons of tomato paste
1 1/4 cups of low-sodium chicken broth, split
1 tsp of paprika
1/8 teaspoon of cayenne pepper
1 1/2 tablespoons of chopped fresh parsley for garnish

How to do it

Cook the rice:
Let’s start by cooking the rice. You will need 1 1/4 cups of white rice. The easiest method to cook it is to follow the directions on the package. Most of the time, you boil water, add the rice, cover it, and let it simmer until it’s fluffy and just right. Set it aside after you’re done with it and move on to the next stage.

Pro Tip: Instead of water, boil your rice in chicken broth to give it even more flavor. It gives it a little more depth, which makes a significant impact!
Brown the sausage:
The main event is now: 12 ounces of smoked sausage. I enjoy using smoked sausage since it tastes so good on its own. It gets really crispy on the outside but stays juicy in the inside.
Put 2 teaspoons of olive oil in a big cast-iron skillet and heat it over medium-high heat.
When the oil starts to shimmer, add the cut sausage in a single layer.
Cook for about five minutes, turning the food every so often, until it turns a beautiful golden brown.
Take the sausage out of the skillet and put it on a platter.

Tip: Don’t put too many things in the pan! If the sausage slices are too close together, they won’t brown; they’ll steam instead. Let them cool off!
Sauté the vegetables:
It’s time to add some color! You will need:
1/2 red bell pepper, cut into slices
Slice 1/2 of a yellow bell pepper.
1 small white onion, cut into four pieces and then sliced

Add the sliced bell peppers and onions to the same skillet (with all that tasty sausage flavor still in it).
Stir them every so often while they cook for around 4–5 minutes, or until they are tender.
Add 1/2 teaspoon of kosher sea salt and 1/2 teaspoon of ground black pepper, along with 4 cloves of chopped garlic.
Mix everything together and simmer for another minute, or until the garlic smells good.
Take the vegetables out of the skillet and put them with the meat.

Pro Tip: Add some red pepper flakes to the veggies while they are cooking if you want them spicy!

To make the sauce:
The tomato-based sauce is what makes this dish so rich and fulfilling. It’s easy to make, yet it has exactly the right amount of spice, warmth, and tang.
Turn the heat down to medium so that items don’t cook too soon.
Put 5 tablespoons of tomato paste right onto the skillet.
Add 3/4 cup of low-sodium chicken broth and mix everything together with a whisk.
Stir it every now and then and let it boil for about a minute, or until the sauce starts to thicken.
For a little amount of smokey heat, add 1/8 teaspoon of cayenne pepper and 1 teaspoon of paprika.
Mix thoroughly so that the spices are well mixed into the sauce.

If you like things a little spicier, you can double the cayenne pepper. It offers a mild spice that goes well with the smoky sausage.
Put everything back in the skillet:
This is the nicest part: putting all those great components together!
Put the sauce and the cooked rice in the skillet.
Add the rest of the chicken broth, which is 1/2 cup, to keep everything wet and tasty.
Put the sausage that has been browned and the peppers and onions that have been sautéed back in the skillet.
Mix everything together, making sure that the sauce covers the rice, sausage, and vegetables equally.
Let it cook on low for 2 to 3 minutes, just long enough for everything to get hot for the flavors to mix.

The dish is almost ready now! The smoky tomato sauce gives the rice flavor, the sausage provides its strong, meaty flavor, and the onions and peppers offer sweetness and texture.
Add fresh parsley as a garnish and serve right away while it’s still hot!
Fresh parsley is the last thing you need to do.
Put 1 1/2 tablespoons of freshly chopped parsley on top of the skillet.
Stir everything one last time to mix in the fresh, herby taste.
Serve right away while it’s still hot and enjoy the smell of garlic, sausage, and seasoned rice.

Tip: Adding fresh parsley not only makes the dish look better, but it also makes it taste better. Fresh cilantro is also an excellent substitute for parsley!

How to Make This Dish Your Own

One of the best things about this Sausage and Rice Skillet is how easy it is to change. Here are some ideas about how to change things up:

Change the sausage: andouille adds more spice, kielbasa is milder, and chorizo has a strong, smokey flavor.
Add More Vegetables: Adding mushrooms, zucchini, or even spinach would make it taste even better.
Add more shredded cheddar or pepper jack cheese at the end for a creamy, melty finish.
Go Low-Carb: Instead of rice, use cauliflower rice to make things lighter without losing taste.

Why You Should Keep This Recipe

Minimal Cleanup: You only need one pan, so you won’t have to wash as many dishes!
It reheats perfectly, so it’s great for meal prep, leftovers, or packed lunches.
The sausage’s smokiness, the sauce’s richness, and the peppers’ sweetness all work together in every bite.

Commonly Asked Questions (FAQs)

Is it okay to use a different kind of sausage?
Of course! You can use several kinds of smoked sausage instead of the one you like most. These are some fantastic choices:
- Andouille sausage gives it a spicy, Cajun edge.
- Kielbasa gives food a mellow, smokey taste.
- Chorizo has a strong, spicy, and slightly sour taste.
- For a lighter version with less fat, use chicken or turkey sausage.
Is it possible to create this dish ahead of time?
Yes! This is a great recipe for meal prep. You may keep it in the fridge for up to four days if you put it in a container that doesn’t let air in. Add a little chicken broth or water to the rice to keep it from drying out, and then heat it up in the microwave or on the stove.
Is it okay to freeze this dish?
Yes, you can! After the dish has cooled down completely, you may keep it in a freezer-safe container or zip-top bag for up to two months. Put it in the fridge overnight to thaw, then heat it up in a pan with a little more broth.
What goes well with this dish?
This skillet dinner is filling enough on its own, but if you want to make it even better, consider serving it with:
- A new side salad—a light, lemony salad that balances off the richness.
- Garlic bread is the best because carbs make everything better!
- To add more vegetables to your plate, try steamed green beans or roasted asparagus.
- Put a fried or poached egg on top. Trust me, this makes it even better!
What can I do to make it hotter?
You can add a little more heat if you like it.
- Add twice as much cayenne pepper to the recipe.
- While the veggies are cooking, add some red pepper flakes.
- Use a sausage that is hotter, like andouille or hot chorizo.
- Before serving, pour some spicy sauce over top!
Is it okay to use brown rice instead of white rice?
Yes, however you’ll need to change the cooking time because brown rice takes longer to cook. If you’re using brown rice, cook it separately before adding it to the skillet, exactly like with white rice.
Is it possible to make this dish vegetarian?
Of course! You can use smoked tofu, soy chorizo, or extra veggies like mushrooms and zucchini instead of sausage. For the greatest results, use vegetable broth instead of chicken broth.

Last Thoughts: Here’s why you should make this sausage and rice skillet tonight!

This Sausage and Rice Skillet is the perfect comfort food because it’s easy, tasty, and very filling. It has a lot of smokey, savory flavor, and the herbs add just the appropriate amount of spice and freshness. Also, it’s a one-pan marvel, so you won’t have to clean up much (who has time for a sink full of dishes?).

This recipe is great for a weeknight dinner, meal prep, or just something tasty to offer your family. It’s easy to make, can be changed, and tastes great in every bite.

It’s your turn now! Please let me know how this recipe turns out! Did you make it more fun? Add some flavor? Change the ingredients? Please leave a comment and tell me about your experience. I’d love to hear it!

Enjoy your Sausage and Rice Skillet and have fun cooking!