Description
This Sausage and Rice Skillet is a flavorful, one-pan meal combining savory sausage, tender rice, and vibrant vegetables for a comforting and easy dinner option perfect for busy weeknights.
Ingredients
Scale
Meat
- 1 lb (450g) sausage (Italian sausage or your preferred variety)
Produce
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- Fresh parsley (for garnish)
Pantry
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup frozen peas (optional)
Instructions
- Brown the sausage: Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon as it cooks. Cook until browned and fully cooked, about 6-8 minutes. Remove the sausage from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the chopped onion, bell pepper, and minced garlic. Sauté for 2-3 minutes until the vegetables begin to soften and become fragrant.
- Add and coat the rice: Add the rice to the skillet and stir well, coating the rice in the sausage drippings and vegetable mixture to enhance flavor.
- Combine broth and seasonings: Pour in the chicken broth, then add paprika, dried thyme, salt, and pepper. Stir everything together until combined evenly.
- Simmer and cook the rice: Bring the mixture to a simmer, then cover the skillet and reduce heat to low. Allow the rice to cook undisturbed for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
- Add peas and finish cooking: Stir in the frozen peas if using, cover again, and cook for an additional 3-5 minutes until the peas are heated through.
- Garnish and serve: Sprinkle fresh parsley on top before serving for a burst of color and freshness.
Notes
- You can substitute Italian sausage with any preferred sausage variety, such as chicken or turkey sausage.
- For a spicier dish, consider adding red pepper flakes along with the paprika and thyme.
- Use low-sodium chicken broth to control salt levels.
- Frozen peas add color and nutrition but are optional.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
