Sausage rice skillet combines browned sausage, bell pepper, onion, and garlic with rice simmered in chicken broth. The vegetables soften before the rice goes in, and the covered cooking lets the grains absorb the seasoned liquid. A can of diced tomatoes is optional, so you can keep the flavor centered on sausage and peppers or add a softer tomato finish.
The roughly 45-minute plan suits ordinary long-grain white rice. Brown rice and instant rice need different timing and liquid decisions. Sausage also varies: check whether yours is raw or fully cooked and whether it contains pork, beef, or poultry before choosing the appropriate temperature check.
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Why This Recipe Works
The rice cooks in the same skillet as the sausage and vegetables, so it takes on their savory flavor. Briefly stirring the dry grains into the hot mixture helps distribute them before the broth is added.
A close-fitting lid matters because steam helps finish the rice evenly. Once the simmer begins, keep the heat low enough that the bottom does not scorch while the grains above it are still absorbing liquid. A broad, lidded skillet is easier to monitor than a narrow, overcrowded pan. For a chicken-based rice dinner, try Garlic Parmesan Chicken and Rice in One Pot.
Ingredients for Sausage Rice Skillet
- 1 lb sausage, raw or fully cooked; follow the cooking step for doneness
- 1 cup rice, ordinary long-grain white rice, measured dry
- 1 cup bell pepper, chopped
- 1 cup onion, chopped
- 2 cups chicken broth, can substitute with vegetable broth
- 1 can diced tomatoes, optional, drained
- 2 cloves garlic, minced
- Salt and pepper, to taste
- olive oil, as needed; For cooking
Measure one cup of dry long-grain white rice and two cups of broth. Chop the onion and bell pepper into similar small pieces. For raw bulk sausage, crumble it as it cooks; slice fully cooked sausage into manageable pieces.
Drain the optional tomatoes before adding them to the measured broth. Check the rice as it simmers, since tomatoes contribute additional moisture. Tomatoes still add moisture and may give the rice a softer finish.
How to Make Sausage Rice Skillet
Soften vegetables over moderate heat. Lightly oil the lidded skillet and cook onion and pepper until their edges soften. A strong burner can color the outside before the vegetables become tender.
Add garlic after the sausage cooks. Crumble raw bulk sausage or turn prepared slices, following the package as appropriate. Raw pork or beef sausage needs 160°F and poultry sausage 165°F. Garlic goes in only once the meat is cooked, so it does not scorch during the longer browning stage.
Distribute rice before adding broth. Stir the dry grains for 1–2 minutes, then add broth and optional drained tomatoes. Bring to a boil and cover over low heat. The roughly 20-minute simmer is for ordinary long-grain white rice, with the product directions and tender grains guiding the finish.
Adjust moisture before fluffing. If the pan dries before the rice softens, add a little hot water and continue covered. A short uncovered finish removes excess liquid once the grains are tender. Fluff gently, taste the combined sausage and broth seasoning, and divide into four servings.
How to Serve
Serve sausage rice skillet with a crisp green salad or lightly cooked vegetables. The dish already includes its main starch and meat, so a fresh side is often enough to round out the plate.
Lift portions from across the skillet so each serving includes sausage, peppers, and rice. If using a strongly seasoned sausage, taste the full mixture before adding salt. Broth and sausage can both contribute more salt than the vegetables alone suggest.
Storage and Reheating
Refrigerate sausage rice skillet promptly in shallow covered containers within two hours, or one hour above 90°F. Keep at 40°F or below and use within 3–4 days. Do not leave cooked rice at room temperature overnight.
Reheat portions to 165°F throughout, stirring and adding a small splash of water if the rice has dried. Rice handled unsafely cannot be made acceptable simply by reheating. Keep the original cooking date on meal-prep containers.
Tips for a Better Result
- Identify the sausage before cooking. FoodSafety.gov’s temperature chart distinguishes ground meat and sausage from poultry.
- Use ordinary white rice for the stated simmer. Brown rice and instant rice are not direct timing substitutes.
- Keep the lid closed for most of the simmer so steam stays in the pan.
- Drain optional canned tomatoes and check the final texture; tomatoes still add moisture to the rice.
Frequently Asked Questions
Can I use brown rice in a sausage rice skillet?
Brown rice needs a longer cooking period and may need different liquid management. The stated 20-minute simmer is intended for ordinary long-grain white rice.
Which sausage should I use?
The recipe for sausage rice skillet allows different types. Raw sausage must be cooked to its safe temperature; fully cooked sausage should be heated according to its package. Flavor and fat content will vary.
Are the tomatoes required?
No. The can of diced tomatoes is optional. Drain excess liquid if using it and expect a slightly softer, tomato-flavored finish.
Why is the rice firm at the bottom?
The pan may be too hot or may have dried early. Lower the heat, add a small splash of hot water, cover, and continue until the grains are tender.
Can I make portions for lunch?
Yes, when cooled and refrigerated promptly. Use within 3–4 days and reheat each portion to 165°F, keeping rice storage time in mind.
More Recipes to Try
Explore these recipes for another meal idea or preparation:
- Chicken and Rice with Mushrooms
- Honey Garlic Kielbasa and Vegetables
- Southwest Chicken Casserole with Rice and Black Beans
- Ground Sausage and Rice Skillet with Tomatoes and Cheese
Sausage Rice Skillet with Bell Peppers, Onion, and Garlic
Ingredients
Main ingredients
- 1 lb sausage raw or fully cooked; follow the cooking step for doneness
- 1 cup rice ordinary long-grain white rice, measured dry
- 1 cup bell pepper chopped
- 1 cup onion chopped
- 2 cups chicken broth can substitute with vegetable broth
- 1 can diced tomatoes optional, drained
- 2 cloves garlic minced
- Salt and pepper to taste
- olive oil as needed; For cooking
Instructions
Instructions
- Lightly coat a large lidded skillet with olive oil over medium heat. Cook onion and bell pepper until softened.
- Add sausage and crumble or turn until browned; raw pork or beef sausage must reach 160°F, poultry sausage 165°F, and fully cooked sausage follows its package directions. Stir in garlic just until fragrant.
- Stir in dry white rice for 1–2 minutes, then add broth and optional drained tomatoes. Bring to a boil, reduce to low, and cover.
- Simmer for about 20 minutes, using the rice package as a guide, until tender. Add splashes of hot water if it dries early or reduce excess liquid uncovered; fluff, season, and divide into four servings.
Notes
- Refrigerate in shallow covered containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat only the portion needed to 165°F throughout.
