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

Scale

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

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.

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