This Sausage, Pepper, and Rice Skillet is my go-to for a hearty, flavorful meal that comes together effortlessly. Combining smoky sausage, vibrant bell peppers, and fluffy rice, it’s a one-pan wonder that’s perfect for busy weeknights.
Why I Love This Recipe
I appreciate how this dish delivers bold flavors with minimal effort. The smoked sausage adds a savory depth, while the bell peppers and onions provide a sweet contrast. Cooking everything in one skillet not only enhances the flavors but also makes cleanup a breeze. It’s a satisfying meal that I can whip up in just 30 minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 1/4 cups white rice (uncooked)
- 2 teaspoons 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
- 1/2 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
- 5 tablespoons tomato paste
- 1 1/4 cups low-sodium chicken broth, divided
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 1/2 tablespoons chopped parsley
Directions
- I start by cooking the rice according to the package instructions.
- In a large cast iron skillet over medium-high heat, I add the olive oil. Once it’s shimmering, I add the sliced sausage and cook until browned on both sides, about 5 minutes. Then, I remove the sausage and set it aside.
- In the same skillet, I add the sliced bell peppers and onion, sautéing for 4-5 minutes until they’re tender. I then add the minced garlic, salt, and pepper, cooking for another minute until fragrant. I remove the vegetables and set them aside with the sausage.
- I add the tomato paste and about 3/4 cup of the chicken broth to the skillet, whisking to combine. I let the mixture simmer for 1 minute before adding the paprika and cayenne pepper.
- Finally, I stir in the cooked rice, sausage, remaining chicken broth, and sautéed vegetables until everything is well combined. I garnish the dish with chopped parsley and serve immediately.
Servings and Timing
This recipe yields 6 servings. It takes approximately 8 minutes to prepare and 22 minutes to cook, making the total time around 30 minutes.
Variations
- Sausage Options: I sometimes switch the smoked sausage for kielbasa, turkey sausage, chicken sausage, or even a spicy Cajun sausage to change up the flavor profile.
- Vegetable Additions: Depending on what’s in my fridge, I might add diced tomatoes, zucchini, mushrooms, peas, or broccoli for extra nutrition and variety.
- Spice Level: When I’m in the mood for more heat, I add diced jalapeños or a pinch of red pepper flakes to the skillet.
Storage and Reheating
To store leftovers, I place them in an airtight container and refrigerate for up to 3-4 days. For freezing, I transfer the cooled dish to a freezer-safe container, where it keeps well for up to 2 months. When reheating, I add a splash of water or broth to maintain moisture and warm it on the stovetop or in the microwave until heated through.
FAQs
How can I prevent the rice from sticking to the skillet?
I find that rinsing the rice thoroughly before cooking removes excess starch, which helps prevent sticking. Also, using a well-seasoned cast iron skillet or a non-stick pan can make a big difference.
Can I use vegetable broth instead of chicken broth?
Yes, I often use vegetable broth when I want a vegetarian-friendly version. It slightly changes the flavor but still tastes great.
What type of rice works best for this recipe?
I typically use long-grain white rice for its fluffy texture, but jasmine or basmati rice also work well and add their unique aromas to the dish.
Can I make this dish ahead of time?
Absolutely. I sometimes prepare the components ahead and store them separately. When ready to eat, I combine and reheat them, which makes for a quick meal.
Is this recipe suitable for meal prep?
Yes, this dish holds up well in the fridge and freezer, making it an excellent option for meal prepping. I portion it into individual containers for easy grab-and-go lunches or dinners.
Conclusion
This Sausage, Pepper, and Rice Skillet is a flavorful, satisfying meal that I can prepare quickly and easily. Its versatility allows me to customize it based on what I have on hand, and its simplicity makes it a staple in my meal rotation. Whether I’m cooking for my family or prepping meals for the week, this dish never disappoints.
Print
Sausage, Pepper, and Rice Skillet
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Halal
Description
This Sausage, Pepper, and Rice Skillet is a hearty, flavorful one-pan meal featuring smoky sausage, vibrant bell peppers, and fluffy rice, perfect for busy weeknights.
Ingredients
- 1 1/4 cups white rice (uncooked)
- 2 teaspoons 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
- 1/2 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
- 5 tablespoons tomato paste
- 1 1/4 cups low-sodium chicken broth, divided
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 1/2 tablespoons chopped parsley
Instructions
- Cook the rice according to package instructions.
- In a large cast iron skillet over medium-high heat, add olive oil. Once shimmering, add sliced sausage and cook until browned on both sides, about 5 minutes. Remove and set aside.
- In the same skillet, add sliced bell peppers and onion, sautéing for 4-5 minutes until tender. Add minced garlic, salt, and pepper, and cook for another minute. Remove and set aside with the sausage.
- Add tomato paste and 3/4 cup of chicken broth to the skillet, whisking to combine. Let simmer for 1 minute.
- Stir in paprika and cayenne pepper.
- Add cooked rice, sausage, remaining chicken broth, and sautéed vegetables. Stir until well combined.
- Garnish with chopped parsley and serve immediately.
Notes
- Switch up the sausage type for different flavor profiles like kielbasa, turkey, or Cajun sausage.
- Add vegetables such as diced tomatoes, zucchini, mushrooms, peas, or broccoli for extra nutrition.
- Increase spice with diced jalapeños or red pepper flakes.
- Store leftovers in the fridge for 3-4 days or freeze for up to 2 months.
- Reheat with a splash of broth or water for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg