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This Sausage and Rice Skillet features smoky sausage sizzled with sweet bell pepper, onions, and garlic in vibrant tomato sauce. This quick and easy sausage, pepper, and rice skillet tastes downright delicious!
Sausage and Rice Skillet
Quick and easy dinner recipes are kind of our thing. This one-pan meal is on the table in just over 30 minutes! Fluffy rice filled with tons of flavor simmered with peppers and garlic. This recipe will end up in your regular dinner rotation!
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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
- Long-grain white rice
Variations
For best results, use long-grain white rice in this recipe. Brown rice cannot be substituted in this recipe without adjusting the liquid and cooking time. Brown rice requires more liquid to penetrate the outer bran layer and a longer cooking time.Â
Any color bell pepper works in this recipe. I opted for red and green to give the dish visual interest, but you can use whatever you have.Â
Sweet paprika is a good substitute if you don’t have smoked paprika.
If you enjoy more spice in your meals, I recommend opting for a spicy sausage or adding ¼-½ teaspoon of cayenne pepper or red pepper flakes to the dish.Â
Instructions:
Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the onions and peppers and saute for 3-4 minutes or until the vegetables soften.Â
Add the sausage and saute for 4-6 minutes or until the sausage starts to caramelize with the veggies.Â
Recipe Tip
You can use any smoked pork sausage in this skillet. I used Hillshire Farms Pork Smoked Sausage. I recommend using a smoked sausage as it is already cooked and only needs to be heated through. If you opt for a raw sausage, it will require a longer sauteing time. I recommend browning the sausage before you add the vegetables to the pan so the vegetables do not become mushy.Â
Stir in garlic, paprika, salt, and pepper. Simmer the peppers and sausage in the pot for 1-2 minutes or until fragrant.
Add the broth, tomatoes, and rice and stir well to combine. Bring to a boil, cover the pan, and reduce the heat to medium-low.Â
Cook for 20-25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and allow to 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.
Leftovers can be frozen in an airtight container or freezer bag for up to three months. Allow the leftovers to cool to room temperature before transferring to the container for storage. Thaw in the refrigerator before reheating.Â
More One-Dish Dinners
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 thick 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 of 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 saute for 3-4 minutes or until the vegetables just start to soften.Â
- Add the sausage and saute for 4-6 minutes or until the sausage starts to caramelize. Add the garlic, paprika, salt, and pepper and cook for 1-2 minutes or until fragrant.
- Add the broth, tomatoes, and rice and stir well to combine. Bring to a boil, cover the pan, and reduce the heat to medium-low.Â
- Cook for 20-25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and allow to rest covered for 5 minutes before serving.Â
