Smoky Sausage Skillet Rice
A quick and flavorful one-pan meal featuring smoky sausage, sautéed peppers and onions, and rice seasoned with Cajun spices, all cooked in chicken broth for a satisfying dish.
Ingredients
Main Ingredients
- 1 lb smoked sausage, sliced into 1/2-inch rounds Andouille or kielbasa work well.
- 1 cup long-grain white rice For brown rice, use 1 1/4–1 1/2 cups and longer cook time.
- 1 medium yellow onion, diced
- 2–3 cloves garlic, minced
- 2 bell peppers seeded and diced Mixed colors for variety.
- 1½–2 tablespoons Cajun seasoning Adjust to taste.
- 2 cups chicken broth Low-sodium recommended.
- 1–2 tablespoons olive oil
- to taste salt and freshly ground black pepper Adjust seasoning according to preference.
- optional garnish: chopped parsley or green onions, lemon wedges For added flavor.
Instructions
Preparation
- Heat a large skillet over medium heat and add the olive oil. Let it warm until shimmering.
- Add the diced onion and sauté about 3–4 minutes until softened and translucent. Add the minced garlic and cook for 30–60 seconds until fragrant; don’t let it brown or burn.
- Push the aromatics to the side and add the sliced smoked sausage in a single layer. Cook for 4–6 minutes, stirring occasionally, until the sausage is nicely browned.
- Stir the sausage and onions together, then add the diced bell peppers. Cook for an additional 2–3 minutes until the peppers begin to soften.
- Sprinkle in the rice and Cajun seasoning. Stir to coat the rice and evenly distribute the spices.
- Pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits. Increase heat to bring the mixture to a gentle boil.
- Once boiling, reduce heat to low, cover, and simmer for about 18–20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, adjust seasoning with salt and pepper, garnish, and serve hot.
Notes
For variations, use turkey sausage for a lighter dish, or smoked tempeh for a vegetarian version. Store leftovers in an airtight container; refrigerated, they last 3–4 days. Reheat gently on the stovetop or in the microwave.