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.
Hello,
Can I use jazmine rice and instead of smoked sausage,
Can I use chicken apple sausage ?
I’m not sure if the favors would work well with tomato, but you could definitely give it a try!
I actually think personally that it would work very well. Chicken sausage has a lighter more delicate flavor being that the fat content is a lot lower than other sausages. Jasmine rice is very fragrant and light be careful not to use too much tomato paste and weigh your rice down. Going that route I would recommend a pinch of thyme and a pinch of Rosemary with your chicken apple sausage! I hope my two cents was able to help…
It was delicious just wondering though I fcb there is a way to make the rice more flavorful my family had a few complaints on how bland the rice tasted any suggestion thanks
You can add whatever spices you like. We like the way it is, but sometimes I’ll add a little garlic pepper.
Made this recipe today with sliced pico digio pork sausage I didn’t have any fresh garlic so substituted 1/2 tsp garlic powder. I omitted the cayanne pepper and used 1/2 pinto bean seasoning. Also used salsa instead of tomato paste. Came out amazing will definitely make it again exactly the same! 5/5 stars
Thanks for the recipe. i think one important clarification is needed (for safety): i “browned” the sausage as directed, but you should say to “cook” the sausage. Cooking and browning are two different things (often, recipes require you to brown a piece of meat before slow-cooking it further, but in your recipe, the sausages need to be fully cooked before re-introducing them to the skillet).
There’s also no mention in the instructions of slicing the sausages, as in the picture. i’m not sure how you wind up with fully-cooked sausages after 5 minutes. Are they pre-cooked? If so, you should mention that. A pack of raw sausages always takes me about 15 minutes (minimum) to fully cook. i wound up blundering through this a little because i had half-raw sausages when it came time to add them back to the skillet (and your directions say “serve immediately”)
Smoked sausage is sausage that is already cooked. Kielbasa or farmer’s sausage. You slice it thinly and brown it on both sides.
It’s ok Ryan it can be tough trying to interpret a recipe over the internet. Some terms are generally speaking to seasoned cooks and sometimes live the eager novice behind. Always read instructions for any meat that you use weather sausage, raw pieces of meat in a package, or frozen meat. They’re always going to have some sort of barometer as to how you should handle the meat. Also you should be aware that cooking is intuitive, do you feel that the food is done, does it look done, using those tools may seem scary at first. Before you know it you’ll be in another room look up and say my food’s done! LOL
If you follow the recipe *as written*, there will not be a problem. Kielbasa is already cooked, so it only needs to be browned. If you are a novice cook, then don’t use substitutes for the listed ingredients. You can’t use uncooked sausage in a recipe that calls for cooked sausage and then get snippy with the recipe writer for not being clear.
Really?
The recipe calls for “smoked sausage”. As a general rule, you don’t need to cook smoked sausage if it’s been cured. … If the sausage is hot smoked (at 140-180°F), the process will cook the meat. If it’s cold smoked (below 85°F), then the sausage must be cooked before eating.
I added a can of cream corn and a can of tri beans, no broth, but did double the cayenne pepper, yum!
This is definitely a family keeper…
I followed the recipe exactly, it was just okay. It was too spicy, I won’t be making it again.
Thanks for giving it a try!
Remove the Cayenne pepper and add a little brown sugar. That will eliminate the heat.