This hearty Sausage and Rice Skillet is the ultimate weeknight dinner solution that combines smoky sausage, colorful bell peppers, and fluffy rice in a savory tomato sauce. Made in one pan for easy cleanup, this delicious meal brings restaurant-quality flavors to your dinner table in just 30 minutes. The combination of smoked sausage, aromatic vegetables, and perfectly seasoned rice creates a satisfying meal that the whole family will love. Whether you’re a busy parent looking for quick dinner ideas or someone who wants a flavorful meal without much fuss, this skillet recipe deserves a spot in your regular rotation.

Why You’ll Love This Recipe

• One-pan wonder – minimal cleanup with maximum flavor
• Ready in just 30 minutes from start to finish
• Budget-friendly using simple, accessible ingredients
• Customizable to your family’s taste preferences
• Leftovers taste even better the next day
• Perfect balance of protein and carbs in one dish
• Kid-friendly while still appealing to adult palates
• Great for meal prep – easily reheats for lunches
• No special cooking skills required – foolproof for beginners

Ingredients

For the Skillet:

• 1¼ cups white rice, uncooked
• 2 teaspoons olive oil
• 12 ounces smoked sausage, sliced into rounds
• ½ red bell pepper, sliced
• ½ yellow bell pepper, sliced
• 1 small white onion, quartered and sliced
• 4 cloves garlic, minced
• ½ teaspoon kosher sea salt
• ½ teaspoon ground black pepper
• 5 tablespoons tomato paste
• 1¼ cups low-sodium chicken broth, divided
• 1 teaspoon paprika
• ⅛ teaspoon cayenne pepper
• 1½ tablespoons fresh parsley, chopped (for garnish)

Serves: 4-6

Instructions

1. Cook the Rice
   • In a small saucepan, prepare the white rice according to the package instructions
   • When done, fluff with a fork and set aside
   • Tip: For extra flavor, use chicken broth instead of water to cook the rice
2. Brown the Sausage
   • Heat a large cast iron skillet over medium-high heat
   • Add olive oil and let it heat until shimmering
   • Add the sliced smoked sausage in a single layer
   • Cook for about 5 minutes, turning occasionally, until browned on both sides
   • Remove the sausage from the skillet and set aside on a plate
3. Sauté the Vegetables
   • In the same skillet with the sausage drippings, add the sliced red and yellow bell peppers and onion
   • Sauté for 4-5 minutes until the vegetables begin to soften and slightly caramelize
   • Add the minced garlic, kosher salt, and black pepper
   • Cook for 1 additional minute, stirring constantly until fragrant
   • Remove the vegetable mixture from the skillet and set aside with the sausage
4. Make the Sauce
   • Reduce the heat to medium
   • Add tomato paste and ¾ cup of chicken broth to the empty skillet
   • Whisk continuously until the mixture is smooth and well combined
   • Let the sauce simmer for 1 minute to slightly thicken
   • Stir in paprika and cayenne pepper for depth of flavor and a hint of heat
5. Combine Everything
   • Add the cooked rice, browned sausage, remaining ½ cup of chicken broth, and the sautéed pepper-onion mixture back into the skillet
   • Gently stir until all ingredients are evenly distributed and coated with the tomato sauce
   • Allow the skillet to simmer for 2-3 minutes until everything is heated through and the flavors meld together
6. Garnish and Serve
   • Remove from heat
   • Sprinkle with freshly chopped parsley
   • Serve immediately while hot, directly from the skillet for a rustic presentation

Variations

Spicy Cajun Version

Increase the cayenne pepper to ¼ teaspoon and add 1 teaspoon of Cajun seasoning to the sauce. Use andouille sausage instead of regular smoked sausage for an authentic New Orleans flavor.

Italian-Inspired

Substitute Italian sausage for the smoked sausage, add 1 cup of diced canned tomatoes to the sauce, and stir in 1 teaspoon of Italian seasoning. Top with grated Parmesan cheese before serving.

Vegetable-Packed Option

Add 1 cup of frozen peas, 1 diced zucchini, and 1 cup of sliced mushrooms when sautéing the vegetables for extra nutrition and color.

Low-Carb Alternative

Replace the white rice with cauliflower rice. Reduce the chicken broth to ¾ cup total and adjust cooking time accordingly.

Creamy Variation

Stir in ⅓ cup of heavy cream and ½ cup of shredded cheddar cheese just before serving for a richer, creamier dish.

Mexican-Inspired

Add 1 teaspoon of cumin, use chorizo instead of smoked sausage, and stir in ½ cup of black beans and ½ cup of corn. Top with sliced avocado and cilantro instead of parsley.

Tips for Perfect Results

• Use a large skillet – at least 12 inches in diameter to ensure all ingredients have enough space
• Don’t overcook the rice – slightly undercooked rice works better as it will continue cooking in the skillet
• Brown the sausage well – this creates a flavorful fond on the bottom of the pan that enhances the final dish
• Cut vegetables uniformly for even cooking
• Don’t skip the fresh garlic – it adds significant flavor that garlic powder can’t replicate
• Adjust the spice level to your family’s preference by changing the amount of cayenne pepper
• For extra flavor, deglaze the pan with a splash of white wine before adding the chicken broth
• Let the skillet rest for 5 minutes before serving to allow flavors to fully develop

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, but cook the brown rice according to package instructions first as it takes longer than white rice. You may need to add an extra splash of broth when combining everything since brown rice absorbs more liquid.

What type of smoked sausage works best?

Kielbasa, andouille, or turkey smoked sausage all work well in this recipe. Choose based on your preference for flavor and spice level.

Can I make this dish ahead of time?

Yes! This skillet reheats beautifully. Store it in an airtight container in the refrigerator for up to 3 days and reheat in the microwave or on the stovetop with a splash of broth to rehydrate the rice.

Is this recipe freezer-friendly?

Yes, you can freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I use pre-cooked rice?

Absolutely! Use about 3 cups of cooked rice and reduce the chicken broth to ¾ cup total since you won’t need the extra liquid to rehydrate the rice.

How do I make this recipe gluten-free?

Just ensure your sausage is gluten-free (many are naturally gluten-free, but always check labels) and use certified gluten-free chicken broth.

What can I use instead of cast iron?

Any heavy-bottomed skillet or Dutch oven will work well. Non-stick pans are fine too, but you may not get the same level of caramelization on the sausage and vegetables.

Can I make this spicier?

Yes! Add more cayenne pepper, include diced jalapeños with the bell peppers, or serve with hot sauce on the side.

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