Description
This Sausage and Rice Skillet Recipe is a hearty and flavorful one-pan meal combining tender smoked sausage, colorful bell peppers, and fluffy white rice all cooked together in a savory tomato and spice sauce. With a perfect balance of smoky, sweet, and slightly spicy notes, this skillet dish is quick to prepare and ideal for weeknight dinners. Customize with Italian or Cajun sausages for regional flavor twists.
Ingredients
Scale
Main Ingredients
- 1 1/4 cup white rice (uncooked)
- 2 tsp olive oil
- 12 oz package 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
- Cook Rice: In a small saucepan, cook the white rice according to the package’s directions until fluffy and tender. Set aside once done.
- Brown Sausage: Heat a large cast iron skillet over medium-high heat. Add the olive oil and wait until it shimmers. Add the smoked sausage slices and cook them for about 5 minutes, browning both sides. Remove the sausage from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced red and yellow bell peppers along with the quartered, sliced onion. Sauté for 4-5 minutes until softened. Add minced garlic, kosher salt, and black pepper and cook for an additional minute until fragrant. Remove the veggies from the pan and set aside with the sausage.
- Create Sauce: Add the tomato paste to the skillet and stir in about 3/4 cup of the chicken broth, whisking to combine and loosen the paste. Let this simmer gently for 1 minute. Stir in paprika and cayenne pepper to infuse the sauce with warm spices.
- Combine Ingredients: Return the cooked rice, browned sausage, and sautéed peppers and onions to the skillet. Pour in the remaining chicken broth. Stir everything together to combine thoroughly and heat through evenly.
- Garnish and Serve: Sprinkle the chopped parsley over the skillet. Serve the dish immediately while hot and flavorful.
Notes
- For an Italian version, substitute smoked sausage with Italian sausage and add 1/2 tsp Italian seasoning.
- For a Cajun twist, use andouille sausage and 1/2 tsp Cajun seasoning instead of paprika and cayenne.
- To store leftovers, place in an airtight container and refrigerate for up to 3-4 days.
- To freeze leftovers, transfer to a freezer-safe container and freeze for 2-3 months.
- When reheating, thaw overnight in the refrigerator and reheat on the stovetop or microwave, adding a splash of chicken broth to maintain moisture and stirring occasionally.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
