This is comfort food that doesn’t mess around. We’re talking smoky, savory sausage mixed with perfectly fluffy rice, loads of melted cheese, and enough flavor to make you forget you’re eating something that costs less than $10 to feed the whole family. It’s like a warm hug in a skillet, but with way more cheese and significantly more sausage.
This is the kind of one-pan wonder that saves your sanity on busy weeknights when everyone’s hangry and you need something satisfying on the table ASAP. My picky eater nephew cleaned his plate and asked if we could have it “like, every day.” And honestly? With how easy this is, we totally could. It’s basically the ultimate “throw everything in a pan and magic happens” recipe.
Why You’ll Love This Recipe
- One skillet = one cleanup job (your future self will thank you)
- Uses pantry staples and grocery store basics
- Ready in 30 minutes with zero fuss
- Feeds a crowd for practically nothing
- That melted cheese on top is basically edible gold
- Leftovers taste even better the next day (if there are any)
The Good Stuff You’ll Need
For the Base:
- 1 lb smoked sausage (like kielbasa or andouille), sliced into coins
- 1 1/2 cups long-grain white rice (don’t use instant – we’re not savages)
- 1 large onion, diced
- 1 bell pepper, diced (red or green, whatever you’ve got)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 3 cups chicken broth (low sodium so you control the salt situation)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp smoked paprika (this is where the magic lives)
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional but recommended)
- Salt and pepper to taste
For the Cheesy Finish:
- 2 cups sharp cheddar cheese, shredded (freshly grated hits different)
- 1/2 cup mozzarella cheese, shredded
- 3 green onions, chopped
- Fresh parsley for garnish (because we’re classy)
Let’s Do This
Step 1: Brown That Sausage
Heat a large, deep skillet or Dutch oven over medium-high heat.
Add the sliced sausage and cook until browned and slightly crispy on both sides (about 5-6 minutes).
The sausage will release some of its delicious fat – that’s flavor gold, don’t drain it.
Remove sausage to a plate but leave all those beautiful drippings in the pan.
Step 2: Build the Flavor Base
Add olive oil to the same pan if needed (you might not need it thanks to that sausage fat).
Toss in the diced onion and bell pepper. Cook until softened, about 5 minutes.
Add garlic and cook for another minute until it smells incredible.
Step 3: Rice Gets Its Moment
Add the rice to the pan and stir it around for 2-3 minutes until it’s lightly toasted and coated with all that good stuff.
This step is key – it keeps the rice from getting mushy and adds extra flavor.
Step 4: The Liquid Magic
Pour in the chicken broth, diced tomatoes, smoked paprika, oregano, onion powder, and cayenne.
Give it a good stir and bring to a boil.
Add the sausage back to the party, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.
Don’t lift that lid! Rice needs to steam properly to get fluffy.
Step 5: Cheese Makes Everything Better
Once the rice is tender and liquid is absorbed, remove from heat.
Let it sit covered for 5 minutes (patience, grasshopper).
Sprinkle the cheddar and mozzarella evenly over the top.
Cover again for 2-3 minutes to let that cheese get all melty and gorgeous.
Step 6: Serve and Accept the Applause
Fluff gently with a fork, mixing in some of that melted cheese.
Top with chopped green onions and fresh parsley.
Serve straight from the skillet because why dirty more dishes?
Serving Suggestions
- Perfect with a simple green salad or steamed broccoli
- Great alongside some crusty bread for soaking up every bit
- Pairs beautifully with a cold beer or sweet tea
- Add some hot sauce on the side for the heat lovers
Switch It Up
Veggie Power: Add corn, peas, or diced zucchini in the last 5 minutes of cooking.
Cajun Vibes: Use andouille sausage and add some Cajun seasoning instead of the individual spices.
Lighter Version: Use turkey sausage and reduce the cheese (but like, why would you?).
Spicy Situation: Add diced jalapeños with the onions and peppers.
Mexican Twist: Use chorizo, add cumin and chili powder, top with pepper jack cheese.
Make-Ahead Tips
This keeps beautifully in the fridge for up to 4 days and actually tastes better as the flavors meld.
You can prep all your veggies the night before to make it even faster.
Reheats perfectly in the microwave with a splash of broth or water to loosen it up.
Freezes for up to 3 months – just thaw overnight before reheating.
Questions People Actually Ask
Q: Can I use brown rice instead?
A: You can, but you’ll need to increase the liquid and cooking time significantly. White rice is really the way to go here.
Q: What if I can’t find smoked sausage?
A: Regular Italian sausage works great – just remove from casings and cook it crumbled.
Q: My rice is still crunchy – help!
A: Add a bit more broth and cook longer. Every stove is different, so adjust as needed.
Q: Can I make this in a rice cooker?
A: The magic happens from browning everything together, so stick with the skillet method.
Q: What’s the best cheese for this?
A: Sharp cheddar is perfect, but any good melting cheese works. Mix and match!
Cheesy Smoked Sausage Rice Skillet
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Description
This is comfort food that doesn’t mess around. We’re talking smoky, savory sausage mixed with perfectly fluffy rice, loads of melted cheese, and enough flavor to make you forget you’re eating something that costs less than $10 to feed the whole family. It’s like a warm hug in a skillet, but with way more cheese and significantly more sausage.
This is the kind of one-pan wonder that saves your sanity on busy weeknights when everyone’s hangry and you need something satisfying on the table ASAP. My picky eater nephew cleaned his plate and asked if we could have it “like, every day.” And honestly? With how easy this is, we totally could. It’s basically the ultimate “throw everything in a pan and magic happens” recipe.
Ingredients
For the Base:
- 1 lb smoked sausage (like kielbasa or andouille), sliced into coins
- 1 1/2 cups long-grain white rice (don’t use instant – we’re not savages)
- 1 large onion, diced
- 1 bell pepper, diced (red or green, whatever you’ve got)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 3 cups chicken broth (low sodium so you control the salt situation)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp smoked paprika (this is where the magic lives)
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional but recommended)
- Salt and pepper to taste
For the Cheesy Finish:
- 2 cups sharp cheddar cheese, shredded (freshly grated hits different)
- 1/2 cup mozzarella cheese, shredded
- 3 green onions, chopped
- Fresh parsley for garnish (because we’re classy)
Instructions
Heat a large, deep skillet or Dutch oven over medium-high heat.
Add the sliced sausage and cook until browned and slightly crispy on both sides (about 5-6 minutes).
The sausage will release some of its delicious fat – that’s flavor gold, don’t drain it.
Remove sausage to a plate but leave all those beautiful drippings in the pan.
Add olive oil to the same pan if needed (you might not need it thanks to that sausage fat).
Toss in the diced onion and bell pepper. Cook until softened, about 5 minutes.
Add garlic and cook for another minute until it smells incredible.
Add the rice to the pan and stir it around for 2-3 minutes until it’s lightly toasted and coated with all that good stuff.
This step is key – it keeps the rice from getting mushy and adds extra flavor.
Pour in the chicken broth, diced tomatoes, smoked paprika, oregano, onion powder, and cayenne.
Give it a good stir and bring to a boil.
Add the sausage back to the party, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.
Don’t lift that lid! Rice needs to steam properly to get fluffy.
Once the rice is tender and liquid is absorbed, remove from heat.
Let it sit covered for 5 minutes (patience, grasshopper).
Sprinkle the cheddar and mozzarella evenly over the top.
Cover again for 2-3 minutes to let that cheese get all melty and gorgeous.
Fluff gently with a fork, mixing in some of that melted cheese.
Top with chopped green onions and fresh parsley.
Serve straight from the skillet because why dirty more dishes?
Notes
- Perfect with a simple green salad or steamed broccoli
- Great alongside some crusty bread for soaking up every bit
- Pairs beautifully with a cold beer or sweet tea
- Add some hot sauce on the side for the heat lovers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~445 kcal
- Carbohydrates: ~43g
- Protein: ~18g