Craving a hearty, flavorful dinner that comes together in one pan? This One Pot Smoked Sausage and Rice Skillet delivers smoky sausage, tender rice, and colorful veggies in a savory broth, ready in under 40 minutes.
Why You’ll Love One Pot Smoked Sausage and Rice Skillet
You’ll fall in love with this dish because it transforms simple pantry staples into a comforting meal bursting with flavor from the smoked sausage. The one-pan method means minimal cleanup, making it ideal for busy weeknights.
- Quick prep and cook time—under 40 minutes total for family-sized portions.
- Budget-friendly using affordable ingredients like rice and sausage.
- Customizable with veggies or spices to suit your taste.
- Kid-friendly yet satisfying for adults, with smoky, savory notes everyone craves.
Ingredients
- 14 oz smoked sausage (like kielbasa), sliced into 1/4-inch rounds
- 1 cup long-grain white rice, rinsed
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 1/4 cups low-sodium chicken broth
- 3 tbsp tomato paste (optional for richness)
- 1/2 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp salt and 1/4 tsp black pepper
- 1 cup frozen peas or broccoli florets, thawed
- Optional: 1/2 cup shredded cheddar for cheesy version
Step-by-Step Instructions
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add sliced smoked sausage and cook until golden brown on both sides, about 5 minutes. Remove sausage to a plate.
- In the same skillet, add diced onion, red bell pepper, and garlic. Sauté until softened and fragrant, 4-5 minutes.
- Stir in smoked paprika, oregano, salt, and pepper; cook 1 minute. Add tomato paste if using, and cook another minute.
- Add rinsed rice and chicken broth. Stir to combine, scraping up browned bits. Bring to a boil, then reduce to low simmer.
- Return sausage to skillet. Cover and cook 18-20 minutes until rice is tender and liquid absorbed. Do not stir during cooking.
- Remove from heat, and rest 5-10 minutes. Fluff with a fork and serve.
How to Serve One Pot Smoked Sausage and Rice Skillet
This skillet makes a complete, cozy meal on its own, but simple sides and toppings can turn it into something extra special.
Great serving ideas:
- Family-style: Set the hot skillet in the center of the table and let everyone scoop their own portion for a relaxed, weeknight vibe.
- Plated bowls: Spoon the sausage and rice into warm shallow bowls so the steam and aroma hit immediately.
- Fresh toppings: Finish with chopped parsley or green onions, a squeeze of lemon, or a sprinkle of red pepper flakes for brightness and gentle heat.
- Cheesy finish: Stir in or sprinkle shredded cheddar or Monterey Jack right before serving for a creamy, melty layer kids love.
Easy side dishes:
- Crisp green salad with a zesty vinaigrette to balance the richness.
- Roasted or steamed vegetables like broccoli, green beans, or carrots for extra color and nutrients.
- Warm bread, garlic toast, or biscuits to soak up any saucy bits.
Serving for occasions:
- Casual weeknights: Keep it simple with salad and bread.
- Game day or potlucks: Transfer to a casserole dish, top with cheese, and keep warm for guests to serve themselves.
- Brunch twist: Top individual servings with a fried or poached egg for a hearty “breakfast-for-dinner” plate.
For more appetizer-style ideas to round out a comfort-food spread, learn more about pairing it with simple bites like these Red Lobster-inspired biscuit sausage balls for parties and gatherings: simple Red Lobster biscuit sausage balls
How to Store One Pot Smoked Sausage and Rice Skillet
Storing this skillet correctly keeps the rice fluffy and the sausage flavorful for days.
Short-term storage (fridge):
- Cool completely: Let the skillet cool to room temperature (no more than 2 hours out) before storing to avoid condensation and soggy rice.
- Use airtight containers: Transfer leftovers to shallow, airtight containers; this helps them chill faster and stay fresher.
- Fridge life: Store in the refrigerator for 3–4 days for best quality and food safety.
Freezing:
- Portion first: Spoon into single-serving freezer containers or zip-top bags so you can reheat only what you need.
- Remove excess air: Press out as much air as possible to prevent freezer burn.
- Freezer time: Freeze for up to 2–3 months; rice may firm slightly after thawing but reheats well with extra moisture.
Reheating tips:
- Microwave: Add a small splash of water or broth, cover loosely, and heat in 30–60 second bursts, stirring between rounds until piping hot (165°F).
- Stovetop: Place in a skillet with a few tablespoons of broth, cover, and warm over low heat, stirring occasionally until heated through.
- Add freshness: Top reheated portions with fresh herbs, extra cheese, or a squeeze of lemon to wake up the flavors.
Always check leftovers for off smells or discoloration and discard if anything seems questionable. For another hearty dish that stores and reheats beautifully, don’t miss this smoked sausage and potato bake: smoked sausage and potato bake
Tips to Make One Pot Smoked Sausage and Rice Skillet
A few smart techniques make the difference between “pretty good” and “wow, make this again!”
Rice and texture:
- Rinse the rice: Rinse long-grain rice under cold water until it runs mostly clear to remove excess starch and prevent gumminess.
- Don’t stir while cooking: After the skillet is covered, avoid stirring so the rice can steam evenly and stay fluffy.
- Rest time matters: Let the skillet sit off the heat, covered, for 5–10 minutes so the rice finishes cooking and firms up.
Flavor boosters:
- Brown the sausage well: Give the sausage time to caramelize; those browned bits deepen the flavor of the whole dish.
- Season the base: Taste the broth before adding rice and adjust salt and spices—smoked sausage brands vary in saltiness.
- Use smoked paprika: Even a small amount amps up the smoky, savory profile without adding heat.
Veggies and add-ins:
- Sturdy vegetables (peppers, onions) go in early so they soften and sweeten as they cook.
- Tender add-ins (peas, spinach) should be added at the end to stay bright and not overcook.
- For a cheesy version, stir in shredded cheese off the heat so it melts smoothly.
Troubleshooting:
- Rice too firm: Add a splash of broth, cover, and simmer on low a few more minutes.
- Rice too soft: Next time, reduce liquid slightly or shorten cook time by a few minutes.
- Too salty: Stir in a bit of unsalted broth, extra rice, or veggies to balance the flavor.
Variations of One Pot Smoked Sausage and Rice Skillet
This recipe is endlessly adaptable, so you can create new versions without changing the easy one-pot method.
Spice and flavor twists:
- Cajun-style: Use andouille sausage, swap some spices for Cajun seasoning or Creole seasoning, and add celery for a jambalaya-inspired skillet.
- Tex-Mex: Stir in fire-roasted tomatoes, cumin, chili powder, and black beans; finish with cheddar, avocado, and cilantro.
- Italian: Use Italian-style smoked sausage, add Italian herbs and a handful of spinach, and finish with Parmesan and fresh basil.
Protein swaps:
- Turkey sausage: Lightens up the dish while still delivering smoky flavor.
- Chicken or shrimp: Brown bite-size chicken first, or add shrimp near the end so it doesn’t overcook.
- Vegetarian: Use plant-based smoked sausage or leave sausage out and boost flavor with extra veggies and smoked paprika.
Carb and grain options:
- Brown rice: Adds nuttier flavor but needs extra liquid and time—add about 1/2 cup more broth and cook longer until tender.
- Cauliflower rice: For a lower-carb option, cook sausage and veggies first, then stir in cauliflower rice and cook just until tender, using less liquid.
Extra comfort:
- Extra-cheesy: Stir in plenty of shredded cheddar or mozzarella until melted and gooey.
- Ultra-veggie: Double the peppers, add zucchini, corn, or broccoli to bulk up the meal without more meat
FAQs
Can I use brown rice?
Yes, increase broth by 1/2 cup and cook 10-15 extra minutes until tender.
Is it spicy?
Mild from smoked sausage; add flakes for heat.
Can I make it dairy-free?
Skip cheese; it’s delicious without.
Freezer-friendly?
Yes, up to 2 months; thaw and reheat with broth.
What sausage works best?
Kielbasa or andouille for smoke.
Final Thoughts
This One Pot Smoked Sausage and Rice Skillet earns a permanent spot in the weeknight rotation because it delivers big flavor with minimal effort and dishes. With smoky sausage, fluffy rice, and flexible seasoning options, it works just as well for picky eaters as it does for spice lovers and adventurous palates.
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Print
One Pot Smoked Sausage and Rice Skillet
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Hearty one pot smoked sausage and rice skillet with smoky flavors, tender rice, and veggies in 30 minutes.
Ingredients
- 14 oz smoked sausage, sliced
- 1 cup long-grain white rice, rinsed
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 1/4 cups low-sodium chicken broth
- 3 tbsp tomato paste
- 1/2 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup frozen peas
Instructions
1. Heat oil in skillet; brown sausage 5 mins.
2. Sauté onion, pepper, garlic 4-5 mins.
3. Add spices, tomato paste, rice, broth; boil then simmer covered 20 mins.
4. Rest with peas 5-10 mins; fluff and serve.
Notes
Rinse rice to avoid gumminess. Use low-sodium broth. Resting perfects texture.
Customize with cheese or veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg