Sausage, Peppers, and Rice Skillet
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What are some of your favorite easy weeknight dinners? One of my go-to’s is this Sausage, Peppers, and Rice Skillet because it is soo easy and tasty!
This Sausage and Rice Skillet is perfect for busy weeknight dinners because it’s made with simple, pantry-staple ingredients that you likely have on hand and it comes together sooooo quickly and easily. It really doesn’t require much effort to make either… Chop some veggies, slice some sausage, mix in spices, saute, pour in tomatoes, rice, and broth, simmer, and BAM! You have dinner on the table.
I also love that it’s easy for each family member to customize to their own preference. I love adding hot sauce to mine. You could also easily add red pepper flakes, sprinkle with cheese, or add any other veggies you have on hand. And best of all? It’s picky-toddler approved!
I’m a huge fan of one pot meals like this Sausage and Rice Skillet or my Mediterranean Chicken and Rice, as well as easy pasta dishes like my Creamy Chicken Marsala Pasta. And when all else fails, you can’t go wrong with a yummy sheet pan meal, like my Sheet Pan Chicken and Veggies.
Table Talk with Tawnie
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 almost every night 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. 😉 Just like my mom used to make it for me and my brother, I now make it regularly for my daughters. You’ll love how quick and easy this recipe is, and how everyone gobbles it right up! 😋
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! I really love the Aidell’s brand, personally.
- Red and Green Bell Peppers: Or you can switch it up and use yellow or orange, too!
- Seasonings: Cayenne, Paprika, salt and pepper
- Jasmine Rice: My fave rice to use in this recipe, but a plain white rice should work fine too! Using brown or wild rice will likely need a longer cook time.
- Chicken Broth: Can also use vegetable broth!
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Saute the veggies
In a large nonstick skillet over medium-high heat, heat the olive oil. Then add in the bell peppers and onions. Sauté, stirring occasionally for about 5 minutes.
Add seasoning and sausage
Add in the garlic, paprika, cayenne, salt, pepper and stir. Then add in the sausage and cook for another 3-5 minutes.
Add tomatoes, rice, and broth
Pour in the diced tomatoes and rice. Stir until rice is incorporated. Add in broth, bring to simmer. Turn heat to low, cover and cook for 20-25 minutes or until rice is done.
Garnish & enjoy!
Garnish with parsley and serve immediately. Enjoy!
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!
Storage Tips
Let the Sausage, Peppers, and Rice Skillet cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
Reheat in a skillet over medium-low heat or in the microwave until warmed through. Add a splash of chicken broth or water when reheating to loosen the rice and prevent it from drying out.
Freezing
- How to freeze: This recipe freezes well. Allow the skillet to cool completely before portioning into freezer-safe containers or zip-top freezer bags. This is a great recipe to freeze in Souper Cubes!
- Thawing: Thaw overnight in the refrigerator before reheating.
- Reheating from frozen: Reheat gently on the stovetop or in the microwave, stirring occasionally and adding a little broth if needed.
- Freeze for up to: 2–3 months for best texture and flavor.
Expert Tips
- 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.
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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, like Aidells (sliced)
- 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, 1 red bell pepper, 1 green bell pepper
- Add in the garlic, paprika, cayenne, salt, pepper. Stir.4 cloves garlic, 1/2 tsp. paprika, 1/2 tsp. cayenne, salt and pepper
- Add in the sausage and cook for another 3-5 minutes. Start Timer12 oz. chicken sausage, like Aidells
- 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
- Add in broth, bring to simmer. Turn heat to low, cover and cook for 20-25 minutes or until rice is done. Start Timer3 cups chicken broth or vegetable broth
- Garnish with parlsey and serve immediately.parsley for garnish
Equipment
Notes
- Use different colored bell peppers or add in different veggies such as broccoli or asparagus!
- To store, let the sausage, peppers, and rice skillet cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
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.
This recipe was originally published in April 2021. It was updated with new photos and additional tips and tricks in January 2026.
📸 Photography by Marie Dubé
Will it taste okay if I use Vienna sausages?
I am unsure I have never had that.
Do you need to cook the sausage prior or can you use raw sausage?
I typically use the packaged, fully-cooked sausage links that just need to get some warming and a little browning to them. However yes if using raw sausage you will need to actually cook it.
Thank you! 😊
I love how the ingredients and amounts are listed under each step, for those of us who don’t plan! I used the recipe to use up what was in my fridge, including mushrooms, already cooked rice and chicken hotdogs. Because I didn’t cook the rice in the chicken broth, I added some bouillon powder to the spices. I thought it was great and really quick and easy for a weeknight.
So glad you found that feature helpful! thank you for making 🙂
I agree! With ADHD, I find following a recipe so difficult. But not having to search for the ingredients list and then back to my recipe was so helpful! Thank you!
So happy that you enjoy that feature, Lindsay!! 🫶🏻
Really enjoyed this recipe. I was looking for a recipe to make use of homegrown peppers and tomatoes. A minor recommendation is to reduce the rice if you’re on a carb conscious diet. Otherwise it’s great!
So happy you enjoyed this one, Alfred!! 🫶🏻
So I’ve made this recipe twice (delicious by the way) and I like to add Serrano peppers for some heat. My question is if the calorie counter is accurate? As I’ve run all the ingredients into my calorie tracker and it came out to right around 900 calories.
Thank you soo much! Looks great 🙂 For the nutrition information, it 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. Go with the #s you feel best!
I made this last night with the idea to use up stock from the freezer and bell peppers. My peppers were too far gone so I went out to the garden to find something ready to harvest that could go in. Broccolini won. I used the stalks and leaves as well as the crowns. Otherwise the recipe was followed exact. I liked it, though I felt it does not cook long enough to get the canned taste out of the tomatoes. I do plan to make it again, but with fresh tomato. I love the one pan aspect, so I am sure it will become a household favorite.
I love that you were able to use what you had on hand, Maria! So glad you enjoyed this one. If you’re looking for more one-pan recipes to try, another one of my faves is: https://krollskorner.com/ingredient/pasta/single-skillet-spaghetti/ 🥰 Thanks so much for leaving a review!
I cooked this for the first time today. I like spicy so I added some extra cayenne. Another reviewer mentioned not have bell pepper and adding corn instead. Since I only had one bell pepper (red) I decided to add a cup of frozen corn. I used basmatti rice since that’s what I had and it was also a 2:1 ratio and calls for 15 minutes of cooking (simmer) and then removing from the heat to sit, covered, for 10 minutes so I opted for that. When I tried it after the 10 minutes of sitting the rice clearly needed more cook time. So I returned the pot to the burner for an additional 10 minutes of cook time. And then let it sit again for 10 minutes. I was shocked the rice still was not cooked fully. So I returned to the burner again (still had unabsorbed liquid) and cooked another 10 minutes while giving it another 10 minutes of covered rest time. That finally did the trick. Not sure what I did in the cooking process that caused so much cook time for the rice (I tried leaving the lid on the pot during cook time) but it is what it is. Next time I will try making my rice separate. I didn’t have any chicken sausage so substituted kielbasa. In the end, I had a beautiful, flavorful dish with leftovers I am looking forward to this week.
Hi Shelly! I’m so glad you enjoyed this recipe! Did you let the broth and rice come to a boil before you turned it to simmer? That’s strange it took so much extra time, but I’m glad you stuck with it!
Love this recipe!!
I did it again, and forgot the rating 🙁 It’s probably cause I am on my phone, but it is difficult to leave ratings. Twice the page reloaded and completely erased what I had typed, so started doing it in notes section of my phone and copy and pasting. And then I don’t like how it is posting without my stars!
Oh no, I will look into this today. I am so sorry about the difficulty!
Wait! I posted a real review too! I wanted this one deleted, I was just giving feedback! lol. Did you not get the real one??
Hi! ut oh! I got a review from you on the one pot boursin pasta recipe, but this was the only one I saw come through on this post. I am sorry!
My son loves this dish. I make this at least once a month, has become a staple in our house!
I am so happy! It’s always nice finding recipes our kids will enjoy, thank you for making it regularly! 🙂