Skillet Sausage with Mushrooms and Rice So Simple
Elevate weeknight dinners with this hearty and flavorful Skillet Sausage with Mushrooms and Rice, a one-pan wonder that's as delicious as it is simple to make. This recipe combines savory smoked sausage, tender baby bella mushrooms, and aromatic garlic and onion with perfectly seasoned long-grain rice infused with chicken broth, soy sauce, and dried thyme. Ready in just 35 minutes, this satisfying dish is cooked entirely in one skillet, making it a breeze to prepare and clean up. Whether you’re cooking for the family or meal prepping for the week, this comforting recipe delivers bold flavors and a rustic charm. Garnish with fresh parsley for a pop of color, and enjoy a wholesome, home-cooked meal that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (sliced into rounds)
- 8 ounces baby bella mushrooms (sliced)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 0.5 teaspoons dried thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced smoked sausage to the skillet and cook until nicely browned, about 5 minutes. Remove the sausage from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the sliced mushrooms and diced onion. Cook for 5-7 minutes until the vegetables are softened and the mushrooms are browned.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the uncooked rice, coating it with the flavors in the skillet. Cook for 1-2 minutes to lightly toast the rice.
Pour in the chicken broth, soy sauce, dried thyme, salt, and black pepper. Stir to combine.
Return the cooked sausage to the skillet, nestling it into the rice mixture.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
Turn off the heat and let the skillet sit, covered, for an additional 5 minutes.
Fluff the rice with a fork and garnish with chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 6190 mg | 269% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 18.5 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 218 mg | 17% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2539 mg | 54% | |
*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.
