SAUSAGE AND RICE SKILLET

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 Sizzling and smoky Sausage and Rice Skillet is vibrant, flavorful, and downright delicious. It’s a perfect weeknight meal!

Sop up that sausage, pepper and rice skillet with some Half & Half Pull Apart Rolls, No Knead Artisan Bread, and Potato Rolls. It makes delicious leftovers too!

QUICK + EASY FAMILY MEAL

Today I’m sharing another quick and easy meal with you guys. This is one we’ve made twice now and I just love how simple, yet flavorful it is.

Timing is key, but if you do everything it the right order, it’ll be done when you need it! As a tip, I find half of a red bell pepper and half of a yellow bell pepper is perfect- we tossed the leftovers in these noodles later in the week.

We’ve added peas to this dish to up the veggies and it was just as delicious. The next time you’re on the hunt for a quick, flavorful & filling meal, give this recipe a try!

This hearty, delicious Sausage And Rice Skillet meal couldn’t be easier. It’s sure to become one of you go to meals for a quick and satisfying dinner! Grab your skillet and let’s get cooking! 

HOW TO MAKE

RICE. In a small saucepan, cook rice according to the package’s directions.

SAUSAGE. Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.

PEPPERS. Add the peppers and onion, sauté for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.

COMBINE. Add the tomato paste and about ¾ cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.

TIPS, ADDITIONS + STORING INFO

A large nonstick skillet can be used if you don’t have a cast iron skillet. Just make sure the sides of the skillet are high enough to contain all of the rice and other ingredients.

Additions:

Turkey Kielbasa or chicken sausage for a healthier version of this recipe.
Any color of bell peppers, diced tomatoes, zucchini, mushrooms, and broccoli for extra veggies.
Add in a few diced jalapenos for some extra spice.
A can of drained and rinsed pinto or black beans could also be added to this skillet meal for some extra protein and flavor.
STORE leftovers covered tightly in the fridge for up to 5 days.

FREEZE in an airtight container for up to 3 months. Thaw overnight in the fridge before heating up again.

REHEAT in a skillet on the stovetop adding a TBSP of water to keep the rice from becoming too dry.

INGREDIENTS

  • 1 1/4 cup white rice
  • 2 tsp olive oil
  • 12 oz pkg 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
  • 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

  1. In a small saucepan, cook rice according to the package's directions.
  2. Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
  3. Add the peppers and onion, sauté for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
  4. Add the tomato paste and about ¾ cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
  5. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.

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