Quick Sausage Rice Skillet
Transform your weeknight dinner routine with this Quick Sausage Rice Skillet—an easy, one-pan meal that's bursting with flavor and ready in just 35 minutes. This hearty dish features smoky sausage, vibrant bell peppers, and aromatic seasonings like paprika and oregano, all combined with tender, fluffy white rice cooked in a savory blend of chicken broth and juicy canned tomatoes. The skillet comes together effortlessly with minimal prep, making it a perfect option for busy families or meal prep enthusiasts. Topped with fresh parsley for a pop of color, it’s a warm, comforting meal that’s as satisfying as it is simple to make. Keywords: quick sausage rice skillet, one-pan meal, easy weeknight dinner, hearty rice dish, smoked sausage recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (sliced into rounds)
- 1 medium onion (diced)
- 2 medium bell peppers (diced, colors of choice)
- 3 cloves garlic (minced)
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 14.5-ounce can diced tomatoes (with juices)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the sliced sausage to the skillet and cook for 5-7 minutes, stirring occasionally, until browned. Remove the sausage from the skillet and set aside.
In the same skillet, add the diced onion and bell peppers. Sauté for 4-5 minutes, or until softened.
Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
Add the uncooked rice to the skillet and stir it to coat it in the oil. Toast the rice for 1-2 minutes.
Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine.
Season the mixture with paprika, dried oregano, salt, and black pepper.
Return the browned sausage to the skillet and stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 18-20 minutes, or until the rice is tender and has absorbed the liquid. Stir occasionally to prevent sticking.
Once cooked, fluff the rice with a fork and garnish with chopped parsley.
Serve hot and enjoy!
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4665 mg | 203% | |
| Total Carbohydrate | 226.4 g | 82% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 37.9 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2974 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
