I absolutely love how this Sausage and Rice Skillet Recipe comes together so quickly but packs a punch of flavor. It’s one of those go-to meals I rely on when I want something comforting, hearty, and easy — plus, it’s all made in one skillet, meaning less cleanup, which is a huge win in my book. You’ll find that the combination of smoky sausage, tender rice, and vibrant bell peppers creates a satisfying dish that everyone in the family raves about.
When I first tried this Sausage and Rice Skillet Recipe, I immediately appreciated how flexible it is for different tastes and how well it holds up as leftovers. Whether you’re fixing a busy weeknight dinner or meal prepping for the week, this skillet recipe is a reliable crowd-pleaser that you can tweak to your liking without any fuss. Trust me, once you try it, you’ll want to keep it in your regular rotation.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy nights when you want a delicious meal without spending hours in the kitchen.
- One-Skillet Wonder: Less cleanup and all the flavors meld beautifully together in one pan.
- Customizable Flavors: You can easily switch up the sausage or spices to match your mood or pantry stash.
- Family Friendly: My family goes crazy for this meal every time, making it a dependable weeknight hit.
Ingredients You’ll Need
The ingredients I chose for this Sausage and Rice Skillet Recipe blend really well for a perfect balance of flavors and textures. Plus, they’re all easy to find at your local grocery store, and you likely have some of them on hand already.
- White rice: I prefer white rice here because it cooks quickly and soaks up all those savory skillet flavors.
- Olive oil: A little oil helps brown the sausage and soften the veggies without overpowering the dish.
- Smoked sausage: This is the flavor star! The smokiness adds depth and wonderful richness.
- Red and yellow bell peppers: They bring sweetness and a pop of color that brightens up the skillet.
- White onion: Adds a subtle mellow bite and soft texture once sautéed.
- Garlic: Minced garlic infuses the dish with just the right amount of aromatic punch.
- Kosher sea salt: Helps highlight all the dish’s savory notes.
- Ground black pepper: Adds just a touch of heat and balance.
- Tomato paste: I discovered this trick — it boosts umami and thickens the sauce beautifully.
- Low-sodium chicken broth: Keeps things moist while controlling saltiness and adding depth.
- Paprika: Adds smokiness and a subtle warmth.
- Cayenne pepper: Just a pinch wakes up the flavor without overwhelming the dish.
- Parsley: Fresh parsley at the end brightens each bite and adds a lovely herbal note.
Variations
I love making this Sausage and Rice Skillet Recipe my own by switching up the sausage or adding seasonal veggies to keep things fresh and exciting. Feel free to get creative — this recipe is super adaptable to your taste preferences or dietary needs.
- Italian twist: I swap in Italian sausage and add a half teaspoon of Italian seasoning, giving it a herby, slightly spicy edge my whole family adores.
- Cajun style: Using andouille sausage with a bit of Cajun seasoning kicks it up with smoky and spicy Southern flair.
- Vegetable boost: Sometimes I toss in some diced zucchini or mushrooms to sneak in extra veggies without altering the flavor too much.
- Spicy variations: For those who love heat, adding extra cayenne or a dash of hot sauce gives this skillet a fiery kick.
How to Make Sausage and Rice Skillet Recipe
Step 1: Cook the Rice
Start by cooking your white rice according to the package directions — I usually give mine a quick rinse before cooking to keep it fluffy and less sticky. While the rice cooks, you can get your skillet ingredients ready, which helps keep the cooking process nice and smooth.
Step 2: Brown the Sausage
Heat a large cast iron skillet over medium-high heat and add the olive oil once it’s hot. When the oil shimmers (that’s your cue!), add the smoked sausage slices and let them brown nicely on both sides — this usually takes about 5 minutes. Browning the sausage really amps up the flavor and adds a wonderful texture. After browning, remove the sausage and set it aside to keep warm.
Step 3: Sauté the Peppers and Onion
In that same skillet, toss in the sliced red and yellow bell peppers along with the quartered and sliced white onion. Sauté for about 4 to 5 minutes until they start to soften and get just a bit of caramelization. Then add the minced garlic, salt, and pepper, and cook for another minute — be careful not to burn the garlic; you want it fragrant, not bitter. Remove these veggies and garlic from the skillet and set them aside with the sausage.
Step 4: Build the Sauce
Now, add the tomato paste to the skillet along with about three-quarters of a cup of chicken broth. Whisk it together and let it simmer for a minute — this step helps develop that rich, smoky flavor base. Add the paprika and cayenne pepper, stirring to combine everything. This little sauce is what brings all the ingredients together into one harmonious dish.
Step 5: Combine Everything
Return the cooked rice, sausage, and sautéed peppers and onions back to the skillet. Pour in the remaining chicken broth and stir everything gently to combine. Let it all mingle over medium heat for a few minutes until everything is warmed through and the flavors have melded. Just before serving, sprinkle with chopped parsley for a fresh, bright finish.
Pro Tips for Making Sausage and Rice Skillet Recipe
- Brown the Sausage Well: I learned that getting a nice crisp on the sausage adds incredible flavor and texture, so don’t rush this step.
- Don’t Overcook the Rice: Cooking rice just right and fluffing it before adding helps keep the skillet from turning mushy.
- Simmer the Sauce Briefly: Letting tomato paste and broth simmer builds a richer flavor that makes the dish taste homemade.
- Add Fresh Herbs at the End: I avoid adding parsley too early or it loses its fresh, bright color and flavor.
How to Serve Sausage and Rice Skillet Recipe
Garnishes
I always finish this dish with a generous sprinkle of freshly chopped parsley because it truly lifts the entire plate with freshness. Sometimes I also add a little squeeze of lemon juice or a few red pepper flakes if I want a bit more zing or spice. A dollop of sour cream or shredded cheese on top can be heavenly too, especially for casual family dinners.
Side Dishes
This skillet is great on its own, but when I want to round out the meal, I often pair it with a simple green salad tossed in a light vinaigrette or some roasted vegetables like broccoli or asparagus. Garlic bread or crusty rolls also work beautifully if you want to soak up every last bit of sauce.
Creative Ways to Present
For special occasions, I’ve served this dish in individual cast iron skillets or ramekins, which gives it a rustic, restaurant-style vibe that guests love. You can also sprinkle some crumbled feta or goat cheese on top along with fresh herbs for a fun twist. Adding a colorful side like a bright citrus salad can make the whole meal feel brighter and more festive.
Make Ahead and Storage
Storing Leftovers
My experience has shown that this Sausage and Rice Skillet Recipe stores beautifully in an airtight container in the fridge. It stays fresh and flavorful for about 3 to 4 days, making it perfect for quick lunches or easy dinners later in the week.
Freezing
If I have extra and want to stash it away, freezing works well too. I just let the skillet dish cool completely, then transfer it to a freezer-safe container or resealable bag. It lasts up to 2 to 3 months in the freezer without losing much in taste or texture.
Reheating
When it’s time to reheat, I like to thaw it overnight in the fridge first if it’s frozen. Then I reheat gently either on the stovetop in a skillet, adding a splash of chicken broth to keep it moist, or in the microwave — stirring occasionally to make sure it heats evenly. This way, you preserve the recipe’s fresh flavors and avoid dryness.
FAQs
-
Can I use brown rice instead of white rice in this Sausage and Rice Skillet Recipe?
Yes, you can substitute brown rice, but keep in mind it will take longer to cook and has a firmer texture. I suggest cooking the brown rice separately according to package instructions before adding it to the skillet to ensure it’s fully tender.
-
What type of sausage works best for this skillet recipe?
Smoked sausage is my favorite because it adds so much depth, but you can also use Italian sausage, andouille, or even spicy chorizo depending on your flavor preference. Just make sure it’s fully cooked when browning it in the skillet.
-
Is this recipe gluten-free?
This Sausage and Rice Skillet Recipe is naturally gluten-free as long as you check your sausage and chicken broth labels to ensure they don’t contain gluten additives.
-
Can I make this recipe vegetarian?
Absolutely! Swap the sausage with plant-based sausage alternatives or hearty vegetables like mushrooms and use vegetable broth instead of chicken broth to keep it flavorful and satisfying.
-
How spicy is this recipe?
The recipe has just a mild warmth from the paprika and a pinch of cayenne pepper, which you can adjust depending on your heat preference. Feel free to add more cayenne or a dash of hot sauce if you want it spicier.
Final Thoughts
This Sausage and Rice Skillet Recipe holds a special place on my table because it’s downright comforting and fuss-free. I always feel like I’m serving something homemade and full of flavor without needing hours of prep or cooking. I really encourage you to give it a try — I promise that with a few simple ingredients and a skillet, you can create a tasty, satisfying meal you’ll want to make again and again.
Print
Sausage and Rice Skillet Recipe
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Sausage and Rice Skillet is a hearty and flavorful one-pan meal combining browned smoked sausage with sautéed bell peppers, onions, garlic, and a tomato paste-infused sauce. The dish is enriched with spices like paprika and cayenne pepper for a subtle kick, all tossed with tender cooked white rice and garnished with fresh parsley. Perfect for a quick, satisfying dinner that can be easily customized with Italian or Cajun twists.
Ingredients
Rice
- 1 1/4 cup white rice (uncooked)
Sausage and Vegetables
- 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
Seasonings and Sauce
- 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 instructions until tender and set aside.
- Brown Sausage: Heat a large cast iron skillet over medium-high heat and add olive oil. Once shimmering, add the smoked sausage pieces and cook until browned on both sides, about 5 minutes. Remove the sausage from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced red and yellow bell peppers and onion. Sauté for 4-5 minutes until softened. Add the minced garlic, kosher salt, and black pepper, cooking for about 1 minute until fragrant. Remove the vegetables and set aside with the sausage.
- Prepare Sauce: Add tomato paste and approximately 3/4 cup of the chicken broth to the skillet. Whisk to combine and let the mixture simmer for 1 minute. Stir in paprika and cayenne pepper.
- Combine and Heat Through: Return the cooked rice, browned sausage, sautéed peppers and onions to the skillet. Add the remaining chicken broth and stir everything together until well combined and heated through.
- Garnish and Serve: Sprinkle chopped parsley over the skillet mixture and serve immediately for a warm, flavorful meal.
Notes
- For an “Italian” variation, substitute the smoked sausage with Italian sausage and add 1/2 tsp Italian seasoning.
- For a “Cajun” flavor, use andouille sausage and add 1/2 tsp Cajun seasoning.
- To store leftovers, place the food in an airtight container and refrigerate for up to 3-4 days.
- To freeze leftovers, transfer cooled food to a freezer-safe container or resealable bag and freeze for up to 2-3 months.
- When reheating, thaw in the refrigerator overnight and reheat on the stovetop or microwave. Add a splash of chicken broth when reheating to maintain moisture and stir occasionally for even heating.
