Sausage and Rice Skillet (Print-Friendly Version)
A delightful one-pan meal with spicy sausage and fluffy rice, perfect for busy weeknights and packed with bold flavors.
# Ingredients:
→ Base
01 -
1 1/4 cup white rice, uncooked
→ Protein
02 -
340g (12 oz) smoked sausage
→ Vegetables
03 -
1/2 red bell pepper, sliced
04 -
1/2 yellow bell pepper, sliced
05 -
1 small white onion, quartered and sliced
06 -
4 cloves garlic, minced
→ Seasonings
07 -
1/2 tsp kosher sea salt
08 -
1/2 tsp ground black pepper
09 -
5 tbsp tomato paste
10 -
1 tsp paprika
11 -
1/8 tsp cayenne pepper
→ Liquids
12 -
2 tsp olive oil
13 -
1 1/4 cup low-sodium chicken broth
→ Garnish
14 -
1 1/2 tbsp fresh parsley, chopped
# Steps:
01 -
In a small saucepan, cook rice according to the package's directions.
02 -
Place a large cast iron skillet over medium-high heat. Once hot, add the oil. When oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
03 -
Add the peppers and onion to the same skillet; sauté for 4-5 minutes. Add the garlic, salt, and pepper, and cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
04 -
Add the tomato paste and about ¾ cup of chicken broth to the skillet, and whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
05 -
Stir in the cooked rice, sausage, remaining chicken broth, peppers, and onions until combined. Garnish with chopped parsley and serve immediately.
# Notes & Tips:
01 -
For an Italian variation, use Italian sausage and add 1/2 tsp Italian seasoning
02 -
For a Cajun version, substitute andouille sausage and add 1/2 tsp Cajun seasoning
03 -
Store leftovers in an airtight container in the refrigerator for 3-4 days
04 -
For freezing, transfer cooled dish to a freezer-safe container and freeze for up to 2-3 months
05 -
When reheating, add a splash of chicken broth to maintain moisture and stir occasionally for even heating