Description
This Sausage and Rice Skillet is a hearty, flavor-packed one-pan meal perfect for busy weeknights. Combining savory sausage, aromatic vegetables, and tender rice, it’s an easy and satisfying dish that comes together quickly with minimal cleanup.
Ingredients
Scale
Sausage and Rice Skillet Ingredients
- 1 lb (450g) sausage (Italian sausage or your preferred variety)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup frozen peas (optional)
- Fresh parsley (for garnish)
Instructions
- Cook the sausage: Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon as it cooks. Cook until browned and fully cooked, about 6-8 minutes. Remove sausage from the pan and set aside.
- Sauté the vegetables: In the same skillet, add the chopped onion, bell pepper, and minced garlic. Sauté for 2-3 minutes until the vegetables begin to soften and become fragrant.
- Add the rice: Stir in the rice to coat it evenly in the sausage and sautéed vegetable mixture, allowing the rice to toast lightly for about a minute.
- Add liquid and seasonings: Pour in the chicken broth and add the paprika, dried thyme, salt, and pepper. Stir everything together to combine well.
- Simmer the rice: Bring the mixture to a simmer, then cover the skillet and reduce the heat to low. Cook for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Finish cooking: Stir in the frozen peas, if using, and cook for an additional 3-5 minutes until the peas are heated through.
- Garnish and serve: Sprinkle fresh parsley over the top as garnish and serve hot.
Notes
- You can substitute the Italian sausage with any sausage variety you prefer, such as chicken or turkey sausage for a leaner option.
- For a spicier version, consider using spicy Italian sausage or adding crushed red pepper flakes.
- If you don’t have frozen peas, other vegetables like corn or diced carrots work well too.
- To make this dish gluten-free, ensure the sausage and chicken broth are certified gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
