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.
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! 🙂
Love this recipe! I have tried mixing up the seasonings and I use poblano and jalapeño pepper in addition to bell pepper for more spice! Also tried swapping rice for couscous, but the moisture didn’t soak up like it does with rice, even after uncovering and adding cook time. Any tips for swapping out the rice for couscous?
Thank you so much Kayla! I haven’t personally tested with couscous so I can’t say for sure, I am sorry about that!
Use less broth if you’re swapping couscous for rice. Couscous is usually a 1 to 1 ratio of liquid to couscous, sometimes 1.5 to 1. Rice is usually 2 to 1, like it is in this recipe (3 cups broth-1.5 cups rice). Good idea swapping couscous, I’ll have to give it a try next time I make it
Made for the family and was delicious. I used petite tomatoes with green chiles instead of regular. Definitely will make again!!!
that sounds really good, too! thank you so much!
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!