Let me introduce you to the ultimate one-pan wonder that’s about to save your weeknight sanity: Sausage Rice Skillet! We’re talking smoky, savory sausage mixed with perfectly cooked rice, colorful veggies, and just enough seasoning to make every bite interesting without being complicated. It’s like jambalaya’s easier, less fussy cousin who still knows how to party. Everything cooks together in one skillet, which means maximum flavor and minimal dishes — honestly, what more could you want? This is the kind of dinner that makes you feel like you’ve got your life together, even if you’re just winging it on a Tuesday.
Why You’ll Love This Recipe
One skillet = one dish to wash. Your future self is already thanking you.
Uses pantry staples and whatever veggies you’ve got lying around.
Packed with protein, carbs, and veggies for a complete meal.
Kid-approved but flavorful enough for adults to actually enjoy.
Makes great leftovers and reheats like a dream.
Easily customizable based on what’s in your fridge.
Budget-friendly comfort food that feeds a crowd.
The Good Stuff You’ll Need
For the Base:
1 lb smoked sausage or kielbasa, sliced into rounds
1 tbsp olive oil (if needed)
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper (any color), diced
2 celery stalks, diced
For the Rice:
1 1/2 cups long-grain white rice, uncooked
3 cups chicken broth (or vegetable broth)
1 can (14.5 oz) diced tomatoes, with juices
2 tbsp tomato paste
For the Seasonings:
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional but nice)
1 bay leaf
Salt and pepper to taste
For Finishing:
1 cup frozen peas (or corn, or both!)
2 green onions, sliced
Fresh parsley, chopped
Hot sauce for serving
Optional Add-ins:
1 cup diced zucchini
1/2 cup sliced mushrooms
1 can black beans, drained and rinsed
Shredded cheese for topping
Let’s Get Cooking
Step 1: Brown That Sausage
Heat a large, deep skillet or Dutch oven over medium-high heat.
Add sliced sausage and cook until browned and slightly crispy on both sides, about 5-6 minutes.
The sausage will release some fat, so you might not need oil.
Remove sausage and set aside, leaving about 1-2 tablespoons of fat in the pan.
Step 2: Veggie Time
In the same pan (don’t you dare wash it — that’s flavor!), add a drizzle of olive oil if needed.
Sauté onion, bell pepper, and celery until softened, about 5 minutes.
Add garlic and cook for another minute until fragrant.
Step 3: Toast That Rice
Add uncooked rice to the pan and stir to coat with the veggie mixture.
Let it toast for 2-3 minutes, stirring occasionally. This adds extra flavor!
Stir in tomato paste and cook for another minute.
Step 4: Build the Flavor
Add diced tomatoes (with their juices), chicken broth, and all your seasonings.
Drop in that bay leaf.
Give everything a good stir to combine.
Return the browned sausage to the pan and stir to distribute.
Step 5: Simmer and Wait
Bring everything to a boil, then reduce heat to low.
Cover with a lid and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
Resist the urge to keep lifting the lid — let the steam do its thing!
Step 6: Final Touches
Remove from heat and stir in frozen peas (the residual heat will cook them perfectly).
Let sit covered for 5 minutes to let everything settle.
Remove bay leaf (very important — nobody wants to bite into that).
Fluff with a fork and taste for seasoning.
Step 7: Serve It Up
Top with sliced green onions and fresh parsley.
Serve with hot sauce on the side for people who like it spicy.
Dig in and enjoy the fact that you only have one pan to clean.
Serving Suggestions
Serve with cornbread or crusty bread for soaking up any juices.
A simple side salad or coleslaw balances the heartiness.
Perfect with a cold beer or sweet iced tea.
Switch It Up
Cajun Style: Use andouille sausage and increase the cayenne. Add a splash of hot sauce.
Italian Vibes: Use Italian sausage, add Italian seasoning, and top with parmesan.
Mexican Twist: Use chorizo, add cumin and chili powder, top with avocado and cilantro.
Chicken Version: Use diced chicken thighs instead of sausage.
Shrimp Style: Add shrimp in the last 5 minutes of cooking for a seafood twist.
Veggie Loaded: Add zucchini, mushrooms, or spinach for extra nutrition.
Brown Rice: Use brown rice but increase liquid to 3.5 cups and cooking time to 40-45 minutes.
Make-Ahead Tips
Cook the whole thing up to 3 days ahead. Reheat gently with a splash of broth.
Prep all your veggies the night before for super quick assembly.
Leftovers make amazing fried rice the next day!
Freezes beautifully for up to 3 months. Thaw overnight before reheating.
Questions People Actually Ask
Q: Can I use already cooked rice? A: Not for this recipe — the rice cooks in the liquid and absorbs all that flavor. That’s the magic!
Q: What if my rice is still crunchy? A: Add 1/4 cup more liquid, cover, and cook for another 5-10 minutes.
Q: Can I make this in an Instant Pot? A: Yes! Sauté everything, add rice and liquid, pressure cook on high for 8 minutes with natural release.
Q: What kind of sausage works best? A: Smoked sausage, kielbasa, or andouille all work great. Use whatever you like!
Q: Can I make this vegetarian? A: Absolutely! Use veggie sausage or skip it and add more beans and veggies.
Q: Why is my rice mushy? A: Too much liquid or cooked too long. Stick to the measurements and resist stirring!
Q: Can I use jasmine or basmati rice? A: Sure! Just adjust liquid slightly — these rices need a bit less (about 2.5-2.75 cups).
Print
Sausage Rice Skillet
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Let me introduce you to the ultimate one-pan wonder that’s about to save your weeknight sanity: Sausage Rice Skillet! We’re talking smoky, savory sausage mixed with perfectly cooked rice, colorful veggies, and just enough seasoning to make every bite interesting without being complicated. It’s like jambalaya’s easier, less fussy cousin who still knows how to party. Everything cooks together in one skillet, which means maximum flavor and minimal dishes — honestly, what more could you want? This is the kind of dinner that makes you feel like you’ve got your life together, even if you’re just winging it on a Tuesday.
Ingredients
For the Base:
1 lb smoked sausage or kielbasa, sliced into rounds
1 tbsp olive oil (if needed)
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper (any color), diced
2 celery stalks, diced
For the Rice:
1 1/2 cups long-grain white rice, uncooked
3 cups chicken broth (or vegetable broth)
1 can (14.5 oz) diced tomatoes, with juices
2 tbsp tomato paste
For the Seasonings:
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional but nice)
1 bay leaf
Salt and pepper to taste
For Finishing:
1 cup frozen peas (or corn, or both!)
2 green onions, sliced
Fresh parsley, chopped
Hot sauce for serving
Optional Add-ins:
1 cup diced zucchini
1/2 cup sliced mushrooms
1 can black beans, drained and rinsed
Shredded cheese for topping
Instructions
Heat a large, deep skillet or Dutch oven over medium-high heat.
Add sliced sausage and cook until browned and slightly crispy on both sides, about 5-6 minutes.
The sausage will release some fat, so you might not need oil.
Remove sausage and set aside, leaving about 1-2 tablespoons of fat in the pan.
In the same pan (don’t you dare wash it — that’s flavor!), add a drizzle of olive oil if needed.
Sauté onion, bell pepper, and celery until softened, about 5 minutes.
Add garlic and cook for another minute until fragrant.
Add uncooked rice to the pan and stir to coat with the veggie mixture.
Let it toast for 2-3 minutes, stirring occasionally. This adds extra flavor!
Stir in tomato paste and cook for another minute.
Add diced tomatoes (with their juices), chicken broth, and all your seasonings.
Drop in that bay leaf.
Give everything a good stir to combine.
Return the browned sausage to the pan and stir to distribute.
Bring everything to a boil, then reduce heat to low.
Cover with a lid and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
Resist the urge to keep lifting the lid — let the steam do its thing!
Remove from heat and stir in frozen peas (the residual heat will cook them perfectly).
Let sit covered for 5 minutes to let everything settle.
Remove bay leaf (very important — nobody wants to bite into that).
Fluff with a fork and taste for seasoning.
Top with sliced green onions and fresh parsley.
Serve with hot sauce on the side for people who like it spicy.
Dig in and enjoy the fact that you only have one pan to clean.
Notes
Serve with cornbread or crusty bread for soaking up any juices.
A simple side salad or coleslaw balances the heartiness.
Perfect with a cold beer or sweet iced tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~425 kcal
- Carbohydrates: ~50g
- Protein: ~18g