Sausage, Peppers and Rice Skillet
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What are some of your favorite easy weeknight dinners? Right now ours is this sausage and rice skillet because it is soo easy and tasty!
We have also been loving one pot meals and easy pasta dishes. And now that summer is approaching salads are great go-to meals as well!
Meals like this sausage and rice skillet remind me of home. Growing up my mom made sure a home cooked meal was made for us (a majority of the nights) and that it was a balanced meal. In this recipe I recreated her version of sausage, veggies and rice and think I did pretty darn good. 😉
Ingredient Notes
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Chicken Sausage Links: I like to buy a roasted red bell pepper variety or Italian style, but you can purchase any kind you prefer!
- Red and Green Bell Peppers: Or you can switch it up and use yellow or orange, too!
- Seasonings: Cayenne, Paprika, salt and pepper
- Chicken Broth: can also use vegetable broth
How to make Sausage and Rice Skillet:
Be sure to scroll down to the recipe card for the full recipe instructions.
- Heat the olive oil and saute the bell peppers and onions.
- Add in the seasonings and sliced sausage.
- Add in the diced tomatoes and rice. Stir. Add in broth, bring to simmer.
- Turn heat to low, cover and cook for 20-25 minutes or until rice is done.
This Skillet is:
- A healthy weeknight (or weekend!) dinner.
- Makes great leftovers for lunch the next day
- Satisfying
- Budget friendly
- Easy to make
- Loved by many!
Helpful tips when making sausage and rice skillet:
- You can use a large nonstick skillet or a cast iron skillet to make this dish.
- No need to make the rice in advance, it cooks with the meal!
- Switch up the veggies! Add broccoli, mushrooms, asparagus, or zucchini.
- Be sure to have a nice non-slip cutting board and sharp knife to make cutting the veggies a breeze.
the goods
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Sausage, Peppers and Rice Skillet
Ingredients
- 2 Tbsp. Olive oil
- 1 white onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1/2 tsp. paprika
- 1/2 tsp. cayenne
- salt and pepper, to taste
- 12 oz. chicken sausage, sliced ((like Aidells))
- 1 1/2 cups jasmine rice, uncooked
- 3 cups chicken broth or vegetable broth
- 1, (14.5 oz. can) petite diced tomatoes
- Parsley for garnish
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large nonstick skillet over medium-high heat, heat the olive oil. Then add in the bell peppers and onions. Saute, stirring occasionally for about 5 minutes.2 Tbsp. Olive oil, 1 white onion, diced, 1 red bell pepper, diced, 1 green bell pepper, diced
- Add in the garlic, paprika, cayenne, salt, pepper. Stir. Add in the sausage and cook for another 3-5 minutes.4 cloves garlic, minced, 1/2 tsp. paprika, 1/2 tsp. cayenne, salt and pepper, to taste, 12 oz. chicken sausage, sliced
- Pour in the diced tomatoes and rice. Stir until rice is incorporated.1, (14.5 oz. can) petite diced tomatoes, 1 1/2 cups jasmine rice, uncooked
- Add in broth, bring to simmer.3 cups chicken broth or vegetable broth
- Turn heat to low, cover and cook for 20-25 minutes or until rice is done. Garnish with parlsey and serve immediately.Parsley for garnish
Equipment
Video
Notes
- Use different colored bell peppers or add in different veggies such as broccoli or asparagus!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Used yellow and red peppers. Only had long grain white rice so I used that. Family doesn’t like spicy, so I substituted some chili powder for the cayenne. Super flavorful! Will become a regular addition to our dinners.
that sounds great!! thank you so much David 🙂
This recipe is now a staple in my house. I use diced tomatoes with green chilies for a little kick. My. 19 yr old loves it.
aw I am so glad! Thank you!
My son followed your recipe, substituted corn for green pepper (did not have one), everything else was on hand. Had a bit of a “kick”, we all loved it!
Made this for my wife and myself. Great yield for the amount of money spent non it (less than 40 dollars) Added a little roasted garlic paste tomato sauce and Italian seasonings and oooooh mama was this scrumptious!!! You could simmer the dish without the rice abd make that on the side to perfect the rice texture but this worked just fine for me. 10 out of 10 recommend!
thank you so much!
Made this tonight using fresh peppers, onions and tomatoes from my garden. Was very flavorful and tasty. Will definately make this again! Thank you for sharing with us!
I made this dish, It was very simple and delicious. Thank you
Hi Matthew! So happy you enjoyed this one. Thank you so much!
Made this for my fam last night and it was a hit! I really love one pot meals. will definitely be making it again soon.
Just made this recipe tonight and it was great, just a little on the spicy side. I will be making it again but with a little less cayenne.
Easy and delicious!! ?
Sadly this did not work out for me. I followed the recipe to a T. The rice was both mushy and crunchy. I continued to cok for an additional 30 minutes in five minute increments. It’s still a must mess and I don’t know how to salvage dinner.
Hi Sandy, I am sorry this recipe didn’t work out for you. What kind of pan are you using? I’ve made this recipe tons of times and it always comes out for me on my end. Did you use jasmine rice? Did you keep the liquid in the diced tomatoes? The liquid helps to cook the rice so we don’t drain it in this recipe. Once again, so sorry!