Sausage and Rice Skillet
A flavorful one-pan dinner made with smoked sausage, peppers, onions, and fluffy rice simmered in a savory tomato broth. Perfect for busy weeknights, this hearty skillet comes together in 30 minutes and is a family favorite for its bold, comforting flavors.
Equipment
- Large cast-iron skillet
- Medium saucepan
- Wooden spoon
- Knife
- Cutting Board
Ingredients
Sausage and Rice Skillet Ingredients
- 1 1/4 cup white rice uncooked
- 2 tsp olive oil
- 12 oz smoked sausage sliced
- 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 fresh parsley chopped, for garnish
Instructions
- Cook the rice according to package directions; set aside.
- Heat a large cast-iron skillet over medium-high heat and add olive oil. Once hot, add the sausage and cook until browned on both sides, about 5 minutes. Remove and set aside.
- Add the bell peppers and onion to the skillet and sauté for 4–5 minutes until softened. Stir in garlic, salt, and black pepper; cook for 1 minute more. Remove and set aside with the sausage.
- Add tomato paste and ¾ cup of chicken broth to the skillet, whisking until smooth. Simmer for 1 minute, then stir in paprika and cayenne pepper.
- Return sausage, vegetables, and cooked rice to the skillet. Pour in remaining chicken broth and stir to combine. Cook until everything is heated through and well coated.
- Garnish with chopped parsley and serve warm.
Notes
For a spicier version, use Cajun sausage or add diced jalapeños. You can swap chicken broth with vegetable broth for a lighter option. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.