Smoked Sausage and Rice Skillet Dinner
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Sausage and Rice in a skillet! Combining smoked sausage, crisp vegetables, fluffy rice and a hint of cheese, this is a weeknight one skillet dinner the whole family will love to share!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Update: This recipe was originally published in 2021. It was updated and republished in January of 2024,
We love a good and easy one pot meal, and this one is no exception. Much like my Smoked Sausage Pasta, my Jambalaya or my One Pot Mexican Pasta, we start with smoked sausage and add all kinds of things to make it a full meal.
It’s perfect for busy weeknights or nights where you stare at your refrigerator wondering what to make!
This sausage and rice recipe is really going to raise your cooking game and make everyone in your house clamor for seconds. It is full of yummy flavors that suits pretty much all tastes!
Cooking is one of the best ways to hang out as a family, and this is a great recipe to get the family involved with cooking. Spending time with together in the kitchen while you all make dinner makes everyone way more likely to eat dinner without complaining. I consider this a huge plus!
I have one of my sons wash and chop vegetables, and the other handles the rice – everyone has a job. It’s a great way to get everyone involved!
It all cooks in 1 skillet (aside from the rice, which is done in the bag while you make the rest) and is super delicious, easy and customizable to what you have in the fridge.
Why you’ll love this recipe:
- Quick. Ready in 20 minutes, including cooking the rice. Because we use smoked sausage that is already cooked, your cook time is only about 10 minutes (after you have prepped and chopped all the vegetables).
- Budget friendly. You basically use up leftovers and whatever is in your fridge.
- Easy Recipe. No culinary degree required.
- Adaptable. This kind of dinner is so versatile, and easily adaptable to what you already have on hand. Check the Notes box for suggestions!
Frequently Asked Questions
Absolutely. We use fully cooked rice in this recipe, so if you have leftover rice, use that. Otherwise white, brown, jasmine, basmati rice is perfect.
You can use any type of sausage based on your preference. I use smoked beef sausage. However, Italian sausage, andouille, chorizo, or even chicken or turkey sausage will work well for different flavor profiles
In addition to, or instead of the bell peppers and broccoli, onions, zucchini, tomatoes, and spinach are great additions. I also like green beans and asparagus.
What to serve with Sausage and Rice
This dish is quite hearty on its own, but you can serve it with a side salad, steamed vegetables, or garlic bread for a complete meal.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
What to do with leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
Vegetables: If you have asparagus, peas, or frozen mixed vegetables, use those. This recipe is great way to use up whatever you have on hand.
Protein: If you don’t like smoked beef or pork sausage, try some Italian sausage, kielbasa sausage or some leftover steak or chicken, or even some shrimp from the freezer work deliciously.
Rice: Either white rice or brown rice can be used, as long as it is fully cooked.
Seasonings: I use a mix of onion powder and garlic powder, salt and pepper, but to mix it up I use Cajun Seasoning, or add some smoked paprika or some cayenne pepper, or red pepper flakes to add some heat.
Freezing instructions
This recipe will freeze well after cooking. Allow to cool completely before adding the cheese. Store in a sealed container in the freezer for up to 4 months.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Olive Oil & Butter. Used to sauté the vegetables and add flavor.
- Onion. About a cup, diced small. This is a small onion.
- Garlic. I use garlic twice in this recipe. Fresh and powdered.
- Smoked Sausage. Grab a rope of your favorite sausage! I usually grab beef or chicken sausage from the lunch meat section of the store. Pork, andouille sausage or turkey sausage also works.
- Vegetables. You’ll need 4 cups of chopped veggies. You can choose any kind you like! Chop them into similar small sizes for even and fast cooking. I used broccoli and bell pepper for this particular day, but zucchini, green beans and asparagus work great.
- Rice. I LOVE the convenience of minute rice. If you only have regular rice, go ahead and cook that instead. I use precooked or leftover rice all the time, it’s perfect for using it up!
- Seasonings and spices. Feel free to get creative here! I use kosher salt, black pepper, garlic powder and onion powder in this recipe, but regularly switch it up by adding different flavors like my homemade cajun seasoning blend.
- Cheese. You can use the pre shredded kind, but if you can just shred your own. Any kind of cheese that you love will work well here.
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get Prepped
Chop your vegetables, mince your garlic, grate your cheese and cook the rice.
Cook the rice. Follow the directions on the rice packaging. If you are cooking long grain rice from scratch, you’ll need a little more time until the rice is tender and ready to use..
Sauté the onion, garlic and sausage
Heat olive oil and butter in a large skillet over medium high heat until the butter melts.
Add the onions and cook until softened (about 4 minutes)
Add the garlic, cook for 30 seconds, then add the sausage. Cook until the sausage is lightly browned, around 2 minutes.
Add the vegetables, and cook
Add the chopped vegetables, reduce heat and cover. Cook for around 5 minutes. If your pan is a little dry, add a little water, chicken broth or chicken stock.
Add the rice and cheese
Add the cooked rice, salt, pepper and any other seasonings you like, and combine thoroughly.
Take skillet off the heat, add the cheese and stir in. We don’t want the skillet on the heat when we add the cheese, in case it burns. The heat from the food will melt it nicely.
Devour
Sprinkle some fresh parsley over your finished one-pot meal if you’re feeling fancy. Check your seasoning, and adjust if necessary, then devour.
More delicious rice recipes:
- Chicken Rice Soup. Fresh ginger, green onions, sesame oil, and a little soy make this Asian Chicken Soup one of the tastiest soups you’ll make!
- Rice Pudding. A creamy, old fashioned recipe – scented with vanilla, dotted with golden raisins, a little butter and a dash of nostalgia. This dessert is super easy to make, and so satisfying!
- Chicken Rice Casserole. Using pantry staples this is a weeknight winner sure to make everyone want seconds!
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Smoked Sausage and Rice (Skillet Recipe)
Ingredients
- 2 cups minute rice
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup onion, diced small
- 2 cloves minced garlic
- 12 ounces smoked sausage, sliced
- 2 cups broccoli
- 1 cup sliced yellow bell pepper
- 1 cup sliced red bell pepper
- 1 teaspoon seasoned salt
- ½ teaspoons cracked pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup grated cheddar cheese optional
- 2 tablespoons chopped fresh parsley optional
Instructions
Get Prepped
- Chop your vegetables, mince your garlic, grate your cheese and cook the rice.
- Cook the 2 cups minute rice. Follow the directions on the rice packaging. If you are cooking long grain rice from scratch, you’ll need a little more time until the rice is tender and ready to use.
Sauté the onion, garlic and sausage
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat until the butter melts.
- Add 1 cup onion, diced small and cook until softened (about 4 minutes)
- Add 2 cloves minced garlic, cook for 30 seconds, then add 12 ounces smoked sausage, sliced. Cook until the sausage is lightly browned, around 2 minutes.
Add the vegetables, and cook
- Add the 2 cups broccoli, 1 cup sliced yellow bell pepper, and 1 cup sliced red bell pepper, reduce heat and cover. Cook for around 5 minutes. If your pan is a little dry, add a little water, chicken broth or chicken stock.
Add the rice and cheese
- Add the cooked rice, 1 teaspoon seasoned salt, ½ teaspoons cracked pepper,1 teaspoon garlic powder, and 1 teaspoon onion powder, and combine thoroughly.
- Take skillet off the heat, add 1 cup grated cheddar cheese and stir in. We don’t want the skillet on the heat when we add the cheese, in case it burns. The heat from the food will melt it nicely.
Devour
- Sprinkle 2 tablespoons chopped fresh parsley over your finished one-pot meal if you’re feeling fancy. Check your seasoning, and adjust if necessary, then devour.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Made this with vegetarian sausage and used half-rice and half-cauliflower rice. Perfect meal! Took me way longer than 20 minutes but I’m sure that’s my doing.
What I’m just looking for recipe
If you just scroll up a little, there’s a whole recipe card that is right there ready for you to print.
Was a hit with the whole family
Made this tonight. It was so good. I used rice a roni Spanish rice because that was all I had on hand. I was weary of using it, because I didn’t want to alter the flavor too much, but by happy surprise it was amazing. I will only use Spanish style rice from now on making this. It’s definitely forever in our rotation.