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–+ servings
Merry

Quick & Delicious Sausage and Rice

This smoky sausage and pepper skillet is a one-pan wonder that delivers bold flavors with minimal effort. Smoked sausage, sweet bell peppers, and fragrant spices come together in a rich tomato-based sauce, all tossed with perfectly cooked rice. It's an easy, satisfying meal perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cup white rice uncooked
  • 2 teaspoons olive oil
  • 12 ounces smoked sausage sliced
  • 1/2 red bell pepper sliced
  • 1/2 yellow bell pepper sliced
  • 1 small white onion quartered and sliced
  • 4 cloves garlic minced
  • 1/2 teaspoon kosher sea salt
  • 1/2 teaspoon ground black pepper
  • 5 tablespoons tomato paste
  • 1 1/4 cup low-sodium chicken broth divided
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 tablespoons fresh parsley chopped, for garnish

Method
 

  1. Cook the rice according to the package instructions and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook until browned on both sides, about 3-4 minutes per side. Remove and set aside.
  3. Sauté the vegetables by adding the bell peppers, onion, and garlic to the skillet. Cook for 3-4 minutes until softened.
  4. Season the skillet with salt, black pepper, paprika, and cayenne. Stir well to evenly coat the vegetables.
  5. Mix in tomato paste and 1 cup of chicken broth, stirring until well combined. Let simmer for 2-3 minutes to allow the sauce to thicken.
  6. Return the sausage to the skillet, add the cooked rice, and pour in the remaining 1/4 cup of chicken broth. Stir everything together until well coated in the sauce.
  7. Simmer for 2-3 minutes, letting the flavors meld. Remove from heat and sprinkle with fresh parsley before serving.

Notes

  • For extra spice, increase the cayenne pepper or use a spicy smoked sausage.
  • Substitute white rice with brown rice, quinoa, or cauliflower rice for a different twist.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of broth for the best texture.
  • Freeze for up to 3 months in a freezer-safe container. Thaw overnight and reheat on the stovetop.

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