One-Pot Sausage and Rice Skillet
This one-pot sausage and rice skillet is an easy weeknight dinner. Smoked sausage is cooked with tender rice, vegetables, and flavorful seasonings all in a single pan. As everything simmers together, the rice absorbs the rich, smoky flavors from the sausage, creating a warm, satisfying dish with minimal cleanup. Simple, filling, and perfect for busy nights, this skillet meal delivers bold taste in every bite.
What You’ll Love About This Dish
- It’s quick and easy. Don’t you just love dishes that taste and look good, and that your family will love? Plus, it doesn’t take a lot of time preparing.
- Budget-friendly. This recipe uses items you probably already have on hand. So no need to make a special trip to the grocery store.
- Customizable. Use your favorite smoked sausage. Or if you don’t like pork, try using smoked chicken sausage. Want a bit more spice? Try substituting Rotel “Fire Roasted” tomatoes for plain ones. Or add a 1/4 teaspoon of red pepper flakes.
- Can be made in advance. Just know that you may need to add a splash of water when reheating the black beans, smoked sausage and rice to prevent the mixture from drying out.
Ingredients
- Smoked sausage: You can use Kielbasa, Smoked sausage or Andouille sausage. Just be sure you are using pre-cooked. And I highly recommend you use boneless and skinless. You don’t want to spend time trying to get the casings off of the sausage.
- Vegetables: Sweet bell peppers, sweet onions and garlic. I like to use sweet onions because they add flavor without taking over and they never make me cry! Fresh garlic will give you the best flavor every time.
- Seasonings: Ground cumin, smoked paprika, dried oregano, and chili powder.
- Rice: Long-grain white rice is used in this recipe. But if you’re looking for a more healthy meal, use brown rice. It’s firmer and provides more texture.
- Canned Black Beans: I always drain and rinse canned beans. They taste better without that thick, syrupy sauce.
- Canned diced tomatoes: Use one 14.5 ounce can undrained tomatoes. The tomatoes give you a pop of color and slight acidity.
- Chicken stock: Use low-sodium stock or broth. Or try making my roasted chicken stock for a healthier and more flavorful alternative.
- Lime: Fresh lime juice adds freshness and acid to this dish.
- Garnish: Fresh chopped cilantro, lime wedges, or red pepper flakes, depending on your preference.
Tips
- Toasting the rice is crucial. The toasting of the rice does two things – it gives the rice a much deeper, almost nutty, flavor and it helps the rice cook more evenly when you add the cooking liquid. Because the rice is already hot all over, it cooks consistently.
- You can use any rice you’d like. Just keep in mind that some varieties of rice take longer to cook than others, so you’ll need to adjust the cook time based on the type of rice used.
More Family Favorite One-Pan Meals You’ll Love
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- Easy Skillet Chicken and Rice
- Honey Garlic Shrimp, Kielbasa & Broccoli
One-Pot Sausage and Rice Skillet
This one-pot sausage and rice skillet is an easy weeknight dinner. Smoked sausage is cooked with tender rice, vegetables, and flavorful seasonings all in a single pan. As everything simmers together, the rice absorbs the rich, smoky flavors from the sausage, creating a warm, satisfying dish with minimal cleanup. Simple, filling, and perfect for busy nights, this skillet meal delivers bold taste in every bite.
6
servings10
minutes30
minutes40
minutesKeep the screen of your device on
Ingredients
1 Tablespoon 1 extra virgin olive oil
16 ounces 16 smoked sausage, sliced into rounds
1 medium 1 sweet onion, diced
1 1 bell pepper, diced
6 cloves 6 fresh garlic, minced
1 1/2 teaspoon 1 1/2 ground cumin
1 teaspoon 1 smoked paprika
1 teaspoon 1 dried oregano
1 teaspoon 1 chili powder
1 cup 1 long-grain white rice, uncooked, drained and rinsed
1 can (15 oz) 1 black beans, drained and rinsed
1 can (14.5 oz) 1 diced tomatoes, undrained
2 cups 2 chicken stock (low sodium)
lime juice
Directions
- Brown the sausage: In a large skillet (with a lid), heat olive oil over medium-high heat. Add sliced sausage and cook, stirring occasionally, until browned on both sides, about 3-4 minutes. Remove and set aside.
- Saute Veggies: In the same skillet, add the onion, garlic and bell pepper. Cook for 3-4 minutes until softened and lightly golden, scraping up any browned bits from the pan.
- Add spices and rice: Stir in the cumin, paprika, oregano, and chili powder. Add rice and toast it for 1-2 minutes, until lightly browned, to enhance its nutty flavor.
- Add remaining ingredients and cover: Add the black beans, broth, and tomatoes to the skillet. Return the sausage to the skillet. Stir. Bring to a boil, reduce heat to low, cover and simmer for 18-20 minutes, or until rice is fully cooked. Keep covered and avoid stirring while it cooks.
- Finish: Remove from heat. Keep covered and allow it to rest for 5 minutes. Then fluff with a fork, adjust salt and pepper to taste. Garnish with cilantro, parsley or green onions and a squeeze of fresh lime juice.
Notes
- Toasting the rice is crucial. The toasting of the rice does two things – it gives the rice a much deeper, almost nutty flavor and it helps the rice cook more evenly when you add the cooking liquid. Because the rice is already hot all over, it cooks consistently.
You can use any rice you’d like. Just keep in mind that some varieties of rice take longer to cook than others, so you’ll need to adjust the cook time based on the type of rice used. For brown rice, add extra broth and increase the simmer time to about 40-45 minutes. - Be sure to rinse the rice to remove extra starch. If the rice isn’t tender when the liquid is mostly absorbed, add 1-2 Tablespoons of water. Cover and cook a few minutes longer.
