Description
This Sausage and Rice Skillet recipe is a flavorful one-pan dish that’s perfect for a quick and easy dinner. Smoked sausage, bell peppers, and peas come together with rice and a blend of spices for a delicious Southern-inspired meal.
Ingredients
Scale
Ingredients:
- 1 pound smoked sausage (sliced into rounds)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 2 cloves garlic (minced)
- 1 cup long-grain white rice
- 2 1/4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes (undrained)
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sausage and cook for 4–5 minutes until lightly browned. Remove sausage and set aside.
- In the same skillet, add onion and bell pepper and sauté for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute.
- Add the rice and cook for 2 minutes, stirring to coat with oil and aromatics. Pour in chicken broth, diced tomatoes, paprika, thyme, salt, black pepper, and red pepper flakes if using. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and liquid is absorbed. Stir the sausage back into the skillet along with peas. Cook for 2–3 minutes until heated through.
- Garnish with parsley before serving.
Notes
Notes:
- This recipe works with kielbasa, andouille, or even chicken sausage.
- For extra flavor, add Cajun seasoning.
- Leftovers keep well in the refrigerator for up to 4 days and reheat nicely in a skillet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Southern-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 6g
- Sodium: 1080mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg
