Sausage and Rice Skillet

This Sausage and Rice Skillet became my secret weapon on busy weeknights. Everything comes together in one pan for a warm, flavorful meal that disappears fast at my table. There is something so comforting about smoky sausage, vibrant veggies, and fluffy rice all mingling in a rich tomato broth.

I made this for my husband after a long day and he swears it beats any takeout. Now it is a regular in our weeknight rotation whenever we need something hearty in a hurry.

Ingredients

• White rice: It soaks up the savory sauces and delivers the perfect fluffy texture Choose long grain for best results
• Olive oil: Helps brown the sausage and veggies while adding a light richness Use extra virgin for better flavor
• Smoked sausage: Adds smoky depth and a savory bite Look for natural-casing sausage for extra snap
• Red bell pepper and yellow bell pepper: Bring color crunch and a touch of sweetness Go for firm shiny peppers
• White onion: Brings mild sweetness and tenderness Slice it thin to help it melt into the dish
• Garlic: Boosts aroma and deepens the dish’s savory backbone Use fresh for the brightest flavor
• Kosher sea salt: Balances everything and brings out flavors Use a flaky variety for easier sprinkling
• Black pepper: Adds gentle heat and a sharp finish Freshly ground always wins
• Tomato paste: Brings a robust tang and natural umami Go for double concentrated if possible
• Low sodium chicken broth: Loosens everything and keeps the dish moist Pick a high quality broth with clean ingredients
• Paprika: Brings warm color and subtle smokiness Use Spanish smoked paprika for a boost
• Cayenne pepper: Adds just a touch of heat Adjust to your spice comfort
• Fresh parsley: Chopped at the end for brightness and color Flat leaf has the best flavor

Step-by-Step Instructions

Cook the Rice:

Begin by preparing the rice in a small saucepan following package instructions Use just enough water to keep it fluffy not mushy

Brown the Sausage:

Heat a large cast iron skillet over medium high Once hot drizzle in the olive oil Add smoked sausage slices Spread them into a single layer Cook about five minutes until both sides are golden and crisp Transfer sausage to a plate and set aside

Sauté the Vegetables:

In the same skillet add sliced red and yellow bell peppers along with the onions Stir them often for four to five minutes until they are softened and fragrant Add minced garlic salt and black pepper Sauté one more minute until the garlic blooms with scent Scoop the veggies to the plate with sausage

Build the Sauce:

Add tomato paste to the empty skillet Pour in about three quarters cup chicken broth Whisk to blend and allow to simmer for one minute Sprinkle in paprika and cayenne letting them wake up in the steamy sauce

Combine Everything:

Return the cooked rice sausage vegetables and remaining broth to the skillet Stir gently to mix and coat every grain with sauce Let everything warm through about two minutes Taste and adjust seasoning if needed

Garnish and Serve:

Sprinkle fresh chopped parsley over the skillet Spoon into bowls and serve immediately while steaming hot

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One of my favorite parts is the way the bell peppers stay a little crisp and colorful Every time I make this my family argues over who gets the last scoop right from the pan Sometimes we eat it straight out of the skillet at the table and those are my favorite memories

Storage Tips

Leftover sausage and rice skillet keeps well for up to three to four days in the fridge Use a tight container to lock in moisture When reheating add a splash of chicken broth or water so the rice stays soft Heat gently on the stove or in short bursts in the microwave so nothing overcooks

Ingredient Substitutions

You can swap the smoked sausage for turkey or chicken sausage if you want a lighter version Try brown rice if you want a little more fiber and nutty bite You can also use whatever bell peppers you have or even toss in zucchini or spinach at the end

Serving Suggestions

I love this dish with a big green salad or sautéed green beans If you want to double down on comfort serve with warm crusty bread to soak up the saucy rice For a party you can scoop it into lettuce wraps or stuff it into bell pepper halves and bake for a fun twist

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Cultural and Historical Notes

Rice and sausage dishes like this one have roots all over the world from jambalaya in Louisiana to classic Spanish paella This version brings those global flavors together in a weeknight friendly pan and gets bonus points for shopping your own pantry

Recipe FAQs

→ What kind of sausage works best in this skillet?

Smoked sausage brings classic flavor, but you can use Italian, andouille, or chicken sausage to suit your taste or dietary needs.

→ Can I use brown rice instead of white rice?

Yes, but increase the cooking time and add extra broth as brown rice needs longer to become tender.

→ How do I keep the rice from getting mushy?

Cook rice separately and stir in at the end to maintain its fluffiness. Avoid overcooking once combined with other ingredients.

→ What vegetables can I add or substitute?

Pepper and onion provide sweetness and depth, but add peas, corn, or zucchini to customize the dish to your liking.

→ How should leftovers be stored and reheated?

Store cooled leftovers in an airtight container in the fridge for 3-4 days or freeze up to 2-3 months. Reheat gently with a splash of broth.