Sausage and Rice Skillet

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.

Sausage pepper and rice in a 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 RollsNo Knead Artisan Bread, or Potato Rolls on the side to sop up all of that flavorful goodness!

Recipe Ingredients

Sausages in a glass bowl.
  • 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.

Individual serving of sausage pepper and rice.

FAQs

What’s the best way to prevent the rice from sticking to the skillet?

Rinsing the rice thoroughly before cooking helps remove excess starch and prevents sticking. Also, a well-seasoned cast-iron skillet helps.

Can I use vegetable broth instead of chicken broth?

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.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Sausage and rice on a black plate.

Sausage and Rice Skillet Recipe

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.
4.72 from 378 votes
Pin Rate
Course: Main Course
Cuisine: American
Diet: Dairy Free
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 284kcal
Author: Andrea
Print 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 an “Italian” version, use Italian sausage + ½ tsp. Italian seasoning
-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.

Nutrition

Serving: 6serving | Calories: 284kcal | Carbohydrates: 22g | Protein: 10g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 799mg | Potassium: 373mg | Fiber: 2g | Sugar: 3g | Vitamin A: 801IU | Vitamin C: 37mg | Calcium: 26mg | Iron: 3mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. 5 stars
    If I could give this a 10 star. I would. It was so delicious. Everyone cleaned there plate. The only thing I did different was I used brown rice!

  2. 5 stars
    I made this all the time when I was first married. I still make it for myself. First husband and I split years ago, but he loved this.

  3. 5 stars
    I made this tonight for dinner and did it Cajun style and it was so delicious. My husband is very picky and he had seconds! We are putting this on rotation, for sure! Thanks for such a great, simple recipe! Making it this week for our meal prep as well for easy, heat up lunches.