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This simple sausage and rice meal mixes smoky sausage, colorful sweet peppers, and fluffy grains all in one pan. Toss everything into a skillet, let it cook together, and you’ll barely have dishes to wash. The flavors blend together so well and it’s a go-to fix for my hectic nights. Everyone always leaves the table happy and full.
This is actually the first dish my son figured out by himself. Now when he makes it at college his roommates always ask for seconds. It's their fix for easy dinners.
Flavorful Ingredients
- Smoked sausage: packs tons of meaty, smoky punch. Try spicy for more kick or turkey for a lighter take. Read the ingredients and stick to brands with simple lists.
- White onion: brings a mild zing that’s the flavor base here. Go for sturdy onions with no funky smell or squishy spots.
- Red and yellow bell peppers: bring brightness and sweetness. Choose firm, shiny peppers that feel heavy for their size.
- Kosher sea salt: perks up every note and is easy to sprinkle with its big flakes.
- Paprika: adds gentle smokiness and turns everything a lovely reddish color. Pick a high-quality version for the best taste.
- Ground black pepper: gives a little spicy bite. Freshly grinding it always pops more.
- Parsley: tosses in fresh color and a garden-fresh finish. Flat-leaf parsley tastes the brightest.
- Garlic: adds a sharp pop of flavor and cozy aroma. Use chubby, white cloves and skip any that have started to sprout.
- Cayenne pepper: adds just enough kick—taste as you go so it’s never too much.
- Long-grain white rice: stays fluffy and soaks up every bit of flavor. Long-grain doesn’t get gummy or stick together.
- Chicken broth, low sodium: keeps everything juicy and tasty. Homemade is always great or read labels for the lowest sugar and salt.
- Olive oil: gives a mellow richness and lets everything brown up nice. Peppery-fresh olive oil is ideal.
- Tomato paste: brings a silky, rich base. Look for paste that lists only tomatoes for the cleanest taste.
Simple Steps
- Serve and Top Off:
- Spoon into bowls and shower with fresh chopped parsley. Grab yours while it’s still hot.
- Finish It All:
- Tip in your cooked rice, browned sausage bits, sautéed peppers and onions, plus any leftover chicken broth. Mix till everything is spread around and coated with the sauce. Taste and add salt or pepper if you want. Let it heat for two to three minutes so it's piping hot.
- Build Your Sauce:
- Squeeze in your tomato paste and pour about three quarters cup chicken broth into the pan. Stir, scrape up anything stuck to the bottom from earlier. Let it gently bubble for a minute so flavors get rich. Shake in cayenne and paprika.
- Sauté Veggies:
- Toss in the sliced onions and peppers. Stir and cook for about four to five minutes till everything softens and the onions look see-through. Add your salt, black pepper, and chopped garlic—let it go just about a minute. Don’t let garlic brown up since it'll get bitter. Move all veggies out of the pan, keep with the sausage.
- Brown Your Sausage:
- Warm a big skillet (cast iron is perfect) over medium-high. Coat with oil. Add sausage slices in one layer and let them sizzle about five minutes, don’t flip till they’re deep brown and crispy. Take sausage out and set aside.
- Get Your Rice Ready:
- Cook white rice in a small pot just like it says on the bag. Fluff as soon as it’s done. Don’t overdo it or you’ll lose that nice texture.
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Red bell peppers might be my favorite part—they get even sweeter after a few minutes in the pan. First time I fixed this for my family my younger kid found every red pepper chunk and ate those first. Now we never make it without them.
How to Store Leftovers
Stash any extra in a tight-sealed container in your fridge for up to four days. Want to freeze? Let it cool, then move it to freezer bags and press flat for easy thawing. Warm up gently with a splash of broth on the stove or in your microwave to keep things tender and juicy.
Swap Ideas
Try andouille for a spicy spin or Italian for some herby flavor. Brown rice or jasmine both work too—just read the bags for cooking times. If you’re low on bell peppers, try Cubanelle or poblano for something more mild or smoky.
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Perfect with These Sides
Pair it up with some chewy bread or garlic toast for mopping up sauce. Toss together a fresh salad with lemony dressing if you want something extra on the table. For a Cajun vibe, hit your bowl with a few dashes of hot sauce.
Southern Inspiration
Lots of Southern cooks fix skillet rice dishes using whatever’s around—they’re smart ways to stretch basics into something tasty. Mixing sausage and rice shows up in everything from jambalaya down to Spanish arroz. This easy American supper sticks to those roots but keeps it simple for busy folks.
FAQs About the Recipe
- → Which sausages work with this skillet?
Smoked sausage brings a big punch, but try andouille or Italian for something different. Switch up the spices however you like.
- → Can brown rice be swapped in for white?
Go for it, but brown rice needs more time to cook and a bit of extra liquid to turn soft.
- → Does this meal have much spice?
Most of the kick comes from paprika and cayenne. Leave out or dial back either one if you're after something less spicy.
- → Can I make this ahead of time?
You sure can. Keep leftovers in the fridge up to 4 days, or freeze for a couple months. When reheating, add a little broth if it looks dry.
- → What veggies can I use instead?
Zucchini, different colored bell peppers, and mushrooms all work great as mix-ins with the sausage and rice.