Sausage Rice Skillet with Bell Peppers, Onion, and Garlic
Sausage, peppers, onion, and white rice cooked in a lidded skillet, with optional drained tomatoes.
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.