Transform your dinner into a feast with our Sausage and Rice Skillet! It’s a delightful mix of spicy sausage and fluffy rice, all cooked in one convenient skillet.
This skillet is about to become your new favorite weeknight meal. It is quick, flavorful, filling, and the whole family will love it! I love this recipe because it is simple but full of flavor! It is packed with rice, sausage and veggies and it is a one-pot meal which makes the clean up so quick and easy! It is no wonder why this is one of our most popular recipes!
I love to serve this dish with some of my Half & Half Pull Apart Rolls, No Knead Artisan Bread, or Potato Rolls on the side to sop up all of that flavorful goodness!
Table of Contents
Recipe Ingredients
- Smoked Sausage: Imparts a smoky, savory flavor and a juicy texture.
- Tomato Paste: Provides a rich, concentrated tomato flavor and a thicker texture to the skillet.
- Paprika: Delivers a sweet, smoky taste, adding depth and color to the recipe.
See the recipe card for full information on ingredients and quantities.
Variations
- Sausage: Swap out the smoked sausage for any sausage you prefer, whether it is kielbasa sausage, turkey sausage, chorizo, chicken sausage, pork sausage, Cajun sausage, or beef sausage.
- Extra Veggies: Customize with any color of bell peppers, diced tomatoes, zucchini, mushrooms, peas, or even broccoli to increase the vegetable content and add variety.
- Extra Spice: For those who enjoy a kick of heat, add a few diced jalapenos or red pepper flakes to the skillet to spice things up and enhance the flavor.
How to Make Sausage and Rice Skillet
Step 1: In a small pot or saucepan, boil rice according to the package’s directions.
Step 2: Place a large cast iron skillet over medium-high heat. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
Step 3: Add the peppers and onion; sauté for 4-5 minutes. Add the garlic, salt, and pepper, and cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
Step 4: Add the tomato paste and about ¾ cup of chicken broth, and whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
Step 5: Stir in the cooked rice, sausage, remaining chicken broth, pepper, and onions until combined. Garnish with chopped parsley and serve immediately.
FAQs
Rinsing the rice thoroughly before cooking helps remove excess starch and prevents sticking. Also, a well-seasoned cast-iron skillet helps.
Yes, you can use vegetable broth for a vegetarian version. It will slightly alter the flavor but still be delicious.
Storage Info
To STORE leftovers of Sausage and Rice Skillet, place them in an airtight container and promptly refrigerate them in the fridge. It can be safely stored in the fridge for up to 3-4 days. To FREEZE, transfer the cooled dish to a freezer-safe container or resealable bag and freeze for up to 2-3 months.
When REHEATING, thaw it in the refrigerator overnight, and then reheat it in the microwave or on the stovetop until it’s heated throughout. To maintain moisture, add a splash of chicken broth and stir occasionally during reheating to ensure even heating.
More Sausage Recipes that You’ll Love
Sausage and Rice Skillet Recipe
Ingredients
- 1 1/4 cup white rice - (uncooked)
- 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
- 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
- In a small saucepan, cook rice according to the package's directions.
- Place a large cast iron skillet over medium-high heat. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
- Add the peppers and onion; sauté for 4-5 minutes. Add the garlic, salt, and pepper, and cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
- Add the tomato paste and about ¾ cup of chicken broth, and whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
- Stir in the cooked rice, sausage, remaining chicken broth, pepper, and onions until combined. Garnish with chopped parsley and serve immediately.
VIDEO
NOTES
-For a “Cajun” version, use andouille sausage + ½ tsp. Cajun seasoning To STORE leftovers of Sausage and Rice Skillet, place them in an airtight container and promptly refrigerate them in the fridge. It can be safely stored in the fridge for up to 3-4 days. To FREEZE, transfer the cooled dish to a freezer-safe container or resealable bag and freeze for up to 2-3 months. When REHEATING, thaw it in the refrigerator overnight, and then reheat it in the microwave or on the stovetop until it’s heated throughout. To maintain moisture, add a splash of chicken broth and stir occasionally during reheating to ensure even heating.
My family really likes this recipe. I like that it is quick and easy to make.
I do add a can of drained red beans because, as someone else said, it reminds me of red beans and rice.
Thank you for another tasty and reliable recipe to add to my arsenal.
You are so welcome!! I am so happy your family likes it!!
This is perfect! Thank you for sharing this.
Glad to share 🙂 Thank you!
1 star because i couldnt give it lower.
So to start with the recipe probably means 1.25 cups of cooked rice? I used 1 cup of uncooked rice and it was WAY too much. Also 12oz of sausage doesnt even come close. i doubled the amount of sausage and there still isnt as much meat as is shown in the pictures. Definitely has a lot of flavor but overall not recommended.
Thank you for trying it. 1 1/4 cup is 1.25 cups, which is the perfect amount with the other ingredients, for our liking. You can always adjust a recipe to your liking 🙂
How small did you cut the sausage? I usually cut mine 1/4” and it’s perfect. I did 14 ounces and it was perfect.
That does sound like the perfect size! Thanks for sharing!
A++++ WOW!!! This is soo good. I followed your main recipe exactly (halved, there are only two of us) and used Sweet Italian Sausages from Trader Joes. My husband loved it. It has so much flavor and was absolutely delicious. Much gratitude for sharing your recipe.
Thank you
Oh, you are so welcome 🙂 I am so glad you both liked it! Thank you so much!
I don’t usually leave comments.. but I just had to for this recipe. It is absolutely DELICIOUS!! I followed this recipe just as written but added shrimp that I cooked in a little olive oil and butter after I removed the smoked sausage from the pan. This recipe is a keeper! I highly recommend that you try it, so easy to make! Don’t forget to add the remaining chicken broth like I almost did because that really brings the dish together. Loved it!
Thank you so much for the review!! I will have to try adding shrimp..sounds good!