This Sausage and Rice Skillet pairs smoky smoked sausage with sweet bell peppers, onions, and garlic in a bright tomato base. It’s a quick, one-pan meal that comes together in about 30 minutes and is packed with flavor.
Sausage and Rice Skillet
Quick and easy dinner recipes are our specialty. This one-pan skillet is on the table in just over 30 minutes: tender, fluffy rice simmered with peppers, garlic, and sausage in a flavorful tomato broth. It’s simple to make and perfect for busy weeknights.
Ingredients:
- Olive oil
- Yellow onion
- Green bell pepper
- Red bell pepper
- Smoked sausage
- Minced garlic
- Smoked paprika
- Salt and pepper
- Chicken broth
- Can of diced tomatoes (undrained)
- Long-grain white rice
Variations
Use long-grain white rice for best results. Brown rice will need different liquid proportions and a longer cook time, so avoid substituting it without adjustments.
Any bell pepper color works—red and green add bright color, but use what you have on hand.
If you don’t have smoked paprika, sweet paprika is a fine substitute.
To increase heat, choose a spicy sausage or add 1/4–1/2 teaspoon cayenne or red pepper flakes.
Instructions:
Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and bell peppers and sauté 3–4 minutes, until they begin to soften.
Add the sliced smoked sausage and cook 4–6 minutes until it starts to caramelize and brown alongside the vegetables.
Recipe Tip
Use pre-cooked smoked sausage so you only need to brown and heat it through. If using raw sausage, cook it longer and consider browning it before adding the vegetables to avoid sogginess.
Stir in minced garlic, smoked paprika, salt, and black pepper and cook 1–2 minutes until fragrant.
Pour in the chicken broth and the undrained can of diced tomatoes, then stir in the long-grain white rice. Bring the mixture to a boil, then cover and reduce the heat to medium-low.
Cook for 20–25 minutes, until the liquid is absorbed and the rice is tender. Remove from heat and let rest, covered, for 5 minutes before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat with a splash of chicken broth or in the microwave.
For longer storage, freeze in an airtight container or freezer bag for up to three months. Cool to room temperature before freezing and thaw in the refrigerator before reheating.
Sausage and Rice Skillet
Sausage and Rice Skillet
Equipment
- 1 large skillet or Dutch oven
- 1 wooden spoon or mixing spoon
- 1 knife
- Measuring cups and spoons
Ingredients
- 1½ tablespoons olive oil
- 1 large yellow onion, diced
- 2 bell peppers, diced (I used green and red)
- 14 ounces smoked sausage, cut into ¼-inch slices
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2½ cups chicken broth
- 1 (14.5 ounce) can diced tomatoes (do not drain)
- 1½ cups long-grain white rice
Instructions
- Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the onions and peppers and sauté 3–4 minutes until the vegetables just start to soften.
- Add the sausage and sauté 4–6 minutes until it begins to caramelize. Stir in the garlic, smoked paprika, salt, and pepper and cook 1–2 minutes until fragrant.
- Add the chicken broth, undrained diced tomatoes, and long-grain white rice. Stir to combine, bring to a boil, then cover and reduce heat to medium-low.
- Cook 20–25 minutes, until the liquid is absorbed and the rice is tender. Remove from heat and let rest, covered, for 5 minutes before serving.
Notes
Refrigerate leftovers in an airtight container for up to three days. Reheat in a skillet with a splash of chicken broth or microwave until heated through.
Freeze cooled leftovers in an airtight container or freezer bag for up to three months. Thaw in the refrigerator before reheating.