Description
This Sausage and Rice Skillet is a delicious, flavorful one-pan meal that combines savory sausage, tender rice, and vibrant vegetables. Perfect for a quick and hearty dinner, this recipe uses simple ingredients and easy steps to deliver a comforting and satisfying dish.
Ingredients
Scale
Sausage and Rice Skillet Ingredients
- 1 lb (450g) sausage (Italian sausage or your preferred variety)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup frozen peas (optional)
- Fresh parsley (for garnish)
Instructions
- Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon as it cooks. Cook until browned and fully cooked, about 6-8 minutes. Remove sausage and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion, bell pepper, and garlic. Sauté for 2-3 minutes until the vegetables begin to soften.
- Add Rice: Add the rice to the skillet, stirring it to coat it in the sausage and vegetable mixture.
- Combine Seasonings and Broth: Pour in the chicken broth and add the paprika, thyme, salt, and pepper. Stir to combine.
- Simmer: Bring to a simmer, cover, and reduce heat to low. Cook for about 15-20 minutes or until the rice is tender and the liquid has been absorbed.
- Add Peas: Stir in frozen peas, if using, and cook for an additional 3-5 minutes.
- Garnish and Serve: Garnish with fresh parsley before serving.
Notes
- Use Italian sausage or any sausage of your choice for varied flavor.
- Frozen peas add a pop of color and sweetness but can be omitted if preferred.
- Adjust seasoning with salt and pepper according to taste.
- For a spicier dish, consider adding red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 29 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
