When it’s time to get dinner on the table after a crazy busy day, skillet meals are a lifesaver for me! This sausage and rice recipe is not only made in just one skillet, but it’s also the perfect comfort food that delivers great layers of rich flavor! As an added bonus, you’ll have dinner on the table in less than an hour!
What I Love About This Sausage and Rice Recipe
Well, as mentioned above, I love that this is made in one skillet. Not only does that make for fewer dishes I have to clean, but all the yummy flavors of the ingredients also get concentrated into your meal. It’s totally a win-win!
I love the combo of ingredients. Fluffy, flavorful rice surrounds tender bites of smoked sausage, all of it in a rich tomato sauce and a great spice combo.
Most of all, my family loves it and leaves the dinner table with happy, full bellies!
Sausage and Rice Recipe Notes
Sausage: The star of the dish! I use kielbasa for this sausage rice bowl because it’s so readily available, but you can use whatever type of sausage you like. Andouille is another favorite!
Cajun Seasoning: This recipe takes a Cajun twist with all the bell peppers plus the use of Cajun seasoning.
Not sure which one to buy? Here’s an article from Cook’s Illustrated with their ratings. Ironically, their favorite is Tony’s Chachere’s Original Creole Seasoning, with the number one seller on Amazon is Slap Ya Mama All Natural Cajun Seasoning. Tell me which blend is your favorite in the comments below!
Rice: Be sure to rinse the rice in cold water and drain it well before beginning the recipe. Rinsing removes excess starch so your finished rice will have nice separation and be less sticky and gummy. Like sausage, you can use whatever type of rice you prefer in this recipe. I personally use long-grain white rice. For dishes like this, I generally use the Mahatma brand.
Skillet: Use a skillet that has a tight-fitting lid.
How Long Can You Keep This In The Fridge?
Leftovers will last in your fridge for up to four days. I think the dish tastes even better the next day, so get ready for a yummy lunch!
Can You Freeze This?
Yes! You can freeze this recipe for up to two months, which means this is an awesome freezer meal. Portion it out or just put it all in a sealed container for an easy meal waiting any time!
To thaw, let it sit in the fridge overnight, then warm it up on the stove or in the oven.
Make Ahead Tips
You could simply slice the sausage and chop the veggies and store them in baggies in the fridge. If you’d like to get a bigger head start on dinner, you can brown the sausage and peppers, allow the pan to cool, then cover and store in the fridge.
You’ll want to use that same pan when you continue the dish because you’ll want to get all those brown bits up and incorporated into the finished dish.
Since this sausage and rice recipe whips together so quickly — I’ve clocked it at 55 minutes! –I generally don’t bother with making it ahead.
- Use other sausages. Get creative with your sausage! Try a spicy sausage and rice recipe or a smoked sausage and rice recipe.
- Make it a stuffing to stuffed peppers. Take this recipe as a filling for sausage and rice stuffed peppers. Use it in Italian Sausage and Peppers and stuffed peppers.
- Add beans. Get even more filling goodness with sausage black beans and rice.
More One Skillet Recipes
Looking for even more easy-peasy dinner recipes? Check these out!
- One Skillet Shrimp Scampi Pasta
- Skillet Chicken
- Creamy Lemon Skillet Chicken
- Skillet Meatballs and Noodles
- Egg Skillet
- Fiesta Chicken
Sausage and Rice
- 2 tablespoons vegetable oil
- 14 ounces andouille, or kielbasa sausage, sliced
- 1 cup yellow onion, chopped
- 1 red bell pepper, ribs and seeds removed and chopped
- 1 green bell pepper, ribs and seeds removed and chopped
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- 3 teaspoon Cajun seasoning
- 2 teaspoons dried Italian seasoning
- 1 1/2 cups raw/uncooked long-grain white rice
- 1--1.5 cups chicken broth
- 1 (15-ounce) can diced tomatoes, including juice
- 1 (8-ounce) can tomato sauce
- 1 pinch of granulated sugar
- 2 tablespoons fresh parsley, chopped, optional
- 3 tablespoons green onions, thinly sliced, optional
- In a large skillet over medium heat, heat the oil. Add the sausage and brown on both sides. Remove to a plate; set aside.
- Add the onion, red, and green peppers and saute, adjusting heat if needed, until the veggies soften. Add the garlic and saute for another 1-2 minutes, or until the garlic becomes fragrant.
- Sprinkle smoked paprika in the skillet and saute, stirring constantly so it doesn't burn for 1-2 minutes, or until fragrant. Stir in cajun seasoning and Italian seasoning.
- Stir in the rice, chicken broth, diced tomatoes including juice, tomato sauce, and a pinch of sugar.
- Stir the skillet well making sure all the rice is well coated. Scrape the bottom of the pan to loosen up all brown bits. Return browned sausage to skillet.
- Bring to a boil, immediately reduce heat to low, cook covered until rice is tender, about 22-25 minutes. If rice is undercooked, add a little water or broth and cook, covered, until tender. Remove from heat. Adjust seasoning if needed. Remove the lid, stir, then allow to rest 10-15 minutes.
- Garnish with parsley, and green onions then serve.