Description
This flavorful Sausage and Rice Skillet recipe features tender smoked sausage cooked with vibrant bell peppers, onions, and garlic, all combined with fluffy white rice and a rich tomato paste sauce. It’s a quick, hearty, one-pan meal perfect for busy weeknights, with optional Italian or Cajun seasoning variations to suit your taste.
Ingredients
Scale
Rice
- 1 1/4 cup white rice (uncooked)
Main Dish
- 2 tsp 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 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
- Cook the rice: In a small saucepan, cook the white rice according to the package’s directions until tender and fluffy.
- Brown the sausage: Heat a large cast iron skillet over medium-high heat. Add olive oil once hot. When the oil shimmers, add the smoked sausage pieces and cook, turning occasionally, until browned on both sides, approximately 5 minutes. Remove from skillet and set aside.
- Sauté vegetables: In the same skillet, add sliced red and yellow bell peppers along with the sliced onion. Sauté for 4-5 minutes until they begin to soften. Add minced garlic, kosher salt, and ground black pepper, cooking for about 1 minute more until fragrant. Remove vegetables from skillet and set aside with the sausage.
- Prepare tomato sauce: Add tomato paste and about 3/4 cup of the chicken broth to the skillet and whisk to combine. Let the mixture simmer gently for 1 minute to develop flavor. Stir in paprika and cayenne pepper.
- Combine all ingredients: Add the cooked rice, browned sausage, sautéed peppers and onions back into the skillet. Pour in the remaining chicken broth and stir everything together until fully incorporated and heated through.
- Garnish and serve: Sprinkle chopped parsley over the dish and serve immediately while warm.
Notes
- For an Italian twist, substitute Italian sausage for smoked sausage and add 1/2 tsp Italian seasoning.
- For a Cajun flavor, use andouille sausage and add 1/2 tsp Cajun seasoning.
- To store leftovers, place in an airtight container and refrigerate for up to 3-4 days.
- To freeze, transfer cooled leftovers to a freezer-safe container or resealable bag and freeze for 2-3 months.
- When reheating, thaw overnight in the refrigerator, then warm in the microwave or on the stovetop, adding a splash of chicken broth and stirring occasionally to maintain moisture.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg
