Smoked Sausage and Rice (Skillet Recipe)

sausage and rice with vegetables on a wooden spoon.

Smoked Sausage and Rice (Skillet Recipe)

Sausage and Rice in a skillet! Combining smoked sausage, crisp vegetables, fluffy rice and a hint of cheese, this is a weeknight dinner the whole family will love!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 589kcal

Author Kylee Ayotte

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

What to do with leftovers

Store in a covered 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.

Protein: If you don't like smoked sausage, some leftover steak or chicken, or even some shrimp from the freezer work deliciously.

Rice: White 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 cayenne pepper.

Freezing instructions

This recipe can be frozen after cooking. Allow to cool completely before adding the cheese. Store in a sealed container in the freezer for up to 4 months.

Nutrition