Sausage and Rice Skillet Recipe

If you’re hunting for a one-pan meal that feels cozy, hearty, and packs a punch of flavor, you’re in the right place. This Sausage and Rice Skillet Recipe is one of my absolute go-tos when I want something quick but satisfying. I love how the smoky sausage blends with tender rice and colorful peppers—all cooked up in a single skillet! Keep reading because I’ve got some little tips and tricks that’ll help you make this dish turn out just right every time.

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Ingredients You’ll Need

The great thing about this Sausage and Rice Skillet Recipe is how simple but complementary the ingredients are. Each one plays its part to bring that cozy skillet magic, and none are hard to find at the store.

• White rice: I prefer long-grain white rice for fluffiness, but you can swap with brown rice if you like (just cook longer).
• Olive oil: Adds a light richness and prevents sticking without overpowering the flavor.
• Smoked sausage: The star of the dish! I use a good-quality smoked sausage for that deep, savory kick.
• Red and yellow bell peppers: These add sweetness and brightness, plus a pop of color that makes the dish inviting.
• White onion: Gives a mellow sharpness when sautéed, balancing the richness of the sausage.
• Garlic: Always a must! Minced garlic brings warmth and aroma that you’ll love.
• Kosher sea salt & black pepper: To season perfectly and highlight all the flavors.
• Tomato paste: Adds umami and a subtle tang that lifts the entire skillet.
• Low-sodium chicken broth: Using broth instead of water infuses the rice and sauce with depth.
• Paprika and cayenne pepper: Paprika for smokiness, cayenne for a gentle heat that you can adjust as you like.
• Fresh parsley: Brightens and freshens the finished dish – I never skip this garnish!

Variations

The great part about this sausage and rice skillet recipe is its flexibility. I’ve tried a bunch of variations over time, and you can totally tailor it to your family’s preferences or what’s in your fridge.

• Italian twist: Swap smoked sausage for Italian sausage and add ½ tsp Italian seasoning. I found this version tastes amazing with a sprinkle of Parmesan on top.
• Cajun kick: Use andouille sausage and throw in ½ tsp Cajun seasoning for a spicy, bold flair. Perfect for game day or when you want something with a little heat.
• Veggie boost: Add chopped zucchini, mushrooms, or even spinach towards the end of cooking for extra nutrients and color. This is how I sneak in extra greens for picky eaters!
• Rice alternatives: Try with jasmine or basmati rice for subtle changes in texture and aroma.

How to Make Sausage and Rice Skillet Recipe

Step 1: Cook the Rice Perfectly

Start by cooking your white rice according to the package instructions. I always prep the rice first so it’s ready to go when I need it later — this helps keep the timing smooth. If you’re short on time, you can even use pre-cooked rice, but fresh is best for texture.

Step 2: Brown the Sausage in Your Skillet

Heat a large cast iron skillet over medium-high heat and add olive oil. Once the oil shimmers (that’s when you know it’s hot!), lay in your sliced smoked sausage. Let it cook undisturbed for about 2-3 minutes before flipping to get that perfect sear on both sides—about 5 minutes total. Browning the sausage first builds flavor into the dish and adds that crave-worthy smoky aroma. Set the browned sausage aside on a plate once done.

Step 3: Sauté the Veggies ’til Tender

In the same skillet, toss in your sliced red and yellow bell peppers along with the quartered and sliced white onion. Sauté for 4-5 minutes until they’re softened but still a little crisp. Add the minced garlic, kosher salt, and black pepper, stirring for about 1 minute until fragrant—don’t let the garlic burn or it’ll turn bitter. Then remove the veggies from the pan and set them aside with the sausage.

Step 4: Build the Flavorful Sauce

Still in the hot skillet, stir in the tomato paste and about ¾ cup of your chicken broth. Use a whisk or wooden spoon to combine and deglaze the pan—this means scraping up any tasty browned bits stuck to the pan’s bottom. Let it simmer gently for about a minute, then stir in paprika and cayenne pepper. This little combo is magic; it brings warmth and subtle heat without overwhelming the sausage’s smokiness.

Step 5: Bring It All Together

Now toss the cooked rice, sausage, peppers, and onions back into the skillet. Pour in the remaining chicken broth and stir everything together so the rice soaks up that delicious sauce. Let it simmer a few minutes on low heat just to marry all those flavors. Once you taste and adjust seasoning if needed, sprinkle chopped fresh parsley over the top—you’ll love how it brightens each bite. Serve it immediately for the best texture and warmth.

How to Serve Sausage and Rice Skillet Recipe

Garnishes

I’m a big fan of finishing this skillet with freshly chopped parsley—it adds a lovely pop of color and refreshing flavor. Sometimes, I also squeeze a little lemon juice on top or sprinkle some shredded sharp cheddar for an extra melty touch. Fresh scallions or a dollop of sour cream work beautifully if you want a creamy texture.

Side Dishes

This skillet is a complete meal on its own, but if you want to round it out, simple side salads with a tangy vinaigrette are great for balance. Roasted or steamed green beans and garlic bread also pair perfectly when I’m hosting friends.

Creative Ways to Present

For a cozy dinner party, try serving this sausage and rice skillet family-style right in the cast iron pan on the table. I’ve also spooned it into colorful bowls topped with avocado slices and a sprinkle of crushed red pepper flakes for flare. When I’m feeling festive, a side of pickled jalapeños for a tangy kick really livened things up!

Make Ahead and Storage

Storing Leftovers

I like to cool any leftovers quickly and pop them in airtight containers in the fridge. This sausage and rice skillet keeps nicely for up to 3-4 days, so it’s perfect for planning ahead during busy weeks.

Freezing

It freezes well too! Just transfer your cooled portion into a freezer-safe container or resealable bag, and it’ll stay good for 2-3 months. When I do this, I label with the date so I don’t forget, and it’s a lifesaver for quick weeknight dinners later on.

Reheating

When reheating, I usually thaw leftovers overnight in the fridge. Then, I warm them gently on the stovetop with a splash of chicken broth to keep things moist and give it a good stir now and then. The microwave works too—just add a little broth and cover to avoid drying out.

FAQs

Final Thoughts

This Sausage and Rice Skillet Recipe truly feels like comfort in a pan, and it’s become a staple in my kitchen for good reason. From the beautiful sear on the sausage to the warm paprika-infused rice, you’re in for a reliable, hearty meal that your whole family will enjoy. I can’t wait for you to try making this—once you do, I bet it’ll quickly earn a spot in your recipe rotation, just like it did in mine!

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