The sizzle of sausage in a hot pan, the aroma of garlic mingling with peppers, and the fluffy steam rising off perfectly cooked rice—now that’s what I call dinner magic. I still remember the first time I threw together this easy one-pan sausage and rice skillet recipe for dinner, mostly because I was out of clean pots (classic me). It was a weeknight, my fridge was looking a little sad, and honestly, I just couldn’t face another round of takeout. That quick decision turned into one of my all-time favorite skillet meals—simple, hearty, and packed with flavor.
This recipe is like a cozy hug in a bowl. It’s got all the things you crave after a long day: juicy sausage, tender rice, plenty of veggies, and a punch of smoky paprika. And the real kicker? You only need one pan. I’ve made this one-pan sausage and rice skillet recipe for dinner more times than I can count—sometimes with spicy andouille, sometimes with chicken sausage, sometimes tossing in whatever veggies are begging to be used up. No matter what, it always hits the spot.
If you’re feeding a family, wrangling picky eaters, or just want a quick dinner that doesn’t leave you with a sink full of dishes, this recipe is your new secret weapon. The flavors meld together beautifully, and there’s very little hands-on time. Plus, you can tweak it to fit what you’ve got in the pantry. After a dozen (or maybe a hundred) skillet dinners, I can tell you—this one is a keeper. Grab your favorite sausage, some rice, and let’s make dinner the easy way.
Why You’ll Love This One-Pan Sausage and Rice Skillet Recipe
- Quick & Easy: This recipe comes together in under 40 minutes, making it a lifesaver for those nights when you just want dinner on the table—fast.
- Simple Ingredients: No special shopping trips required—you probably have everything already hanging out in your fridge and pantry.
- Perfect for Busy Weeknights: Whether you’re juggling work, homework, or just don’t want to spend your evening in the kitchen, this one-pan dinner is all about convenience.
- Crowd-Pleaser: This is one of those meals that gets instant thumbs up from everyone, even the fussy eaters in my house. The flavors are familiar but never boring.
- Unbelievably Delicious: The combination of savory sausage, fluffy rice, and sautéed veggies just works. The paprika and garlic give it a little something extra—like comfort food with a twist.
What really sets this easy one-pan sausage and rice skillet apart is the way the rice cooks right in the pan with the sausage and veggies. The rice soaks up all those rich, smoky flavors, and you’re left with a dish that tastes like it’s been simmering all afternoon—even though it took less than an hour. I always use smoked sausage for maximum flavor, but you can go spicy or mild, depending on your mood. Sometimes I add a sprinkle of sharp cheddar on top or a handful of fresh herbs if I’m feeling fancy.
This isn’t just another sausage and rice recipe—it’s my go-to strategy for getting a wholesome, satisfying dinner on the table with minimal effort. When you need comfort food but don’t have the time or energy for a big production, this skillet has your back. It’s great for meal prepping, too—leftovers reheat like a dream. I promise, one bite and you’ll totally get why this has become a weeknight staple in my kitchen.
What Ingredients You Will Need
This easy one-pan sausage and rice skillet recipe for dinner relies on simple, everyday ingredients that come together for big flavor. Most of these are pantry staples, and the rest are easy to swap or substitute—perfect for those times when you’re working with what you’ve got.
- For the Skillet:
- Smoked sausage (12 oz / 340 g): Sliced into rounds (I usually use kielbasa or andouille, but any fully cooked sausage works. If you prefer chicken or turkey sausage, go for it!)
- Olive oil (2 tbsp / 30 ml): For sautéing. Can use avocado or canola oil as well.
- Yellow onion (1 medium), diced: Adds sweetness and builds the flavor base.
- Bell pepper (1 large), diced: Red, yellow, or green; whatever you have. Adds crunch and color.
- Garlic cloves (3), minced: Fresh is best, but 1 tsp garlic powder works in a pinch.
- Long-grain white rice (1 cup / 200 g), uncooked: Rinse it to remove excess starch for fluffier rice. Jasmine or basmati rice also work (cooking times may vary).
- Chicken broth (2 1/4 cups / 530 ml): Low-sodium preferred so you can control the saltiness. Vegetable broth is fine for a vegetarian twist.
- Tomato paste (2 tbsp / 32 g): Adds depth and a touch of sweetness.
- Smoked paprika (1 tsp): Key for that smoky, savory flavor. Regular paprika is okay in a pinch.
- Dried oregano (1/2 tsp): For a hint of herbal flavor.
- Salt & black pepper: To taste.
- For Garnish (Optional):
- Chopped fresh parsley or green onions: For a pop of color and freshness.
- Grated cheddar or parmesan: Adds creamy, cheesy goodness if you want to take it up a notch.
Ingredient tips: For the best results, use a sausage with plenty of flavor—smoked, spicy, or herby, depending on your taste. If you only have brown rice, increase the cooking time and the amount of broth a bit. Frozen mixed veggies can step in for fresh peppers or onions in a pinch; just toss them in straight from the freezer. I’ve even thrown in leftover spinach or zucchini—honestly, this recipe is as flexible as you need it to be. The key? Don’t skimp on the smoked paprika—it really brings everything together.
Equipment Needed
- Large skillet or sauté pan (at least 12” / 30 cm, with a lid): This is your workhorse. I use a deep nonstick skillet, but a cast iron pan works too (just make sure it’s seasoned well, since tomato paste can be acidic).
- Sharp knife and cutting board: For slicing sausage and chopping veggies. If you have a mandoline, it can speed things up, but a regular chef’s knife is just fine.
- Measuring cups and spoons: For the rice, broth, and spices. I’ve eyeballed the broth before, but for rice dishes, accuracy helps avoid mushy or crunchy rice.
- Wooden spoon or spatula: For stirring and scraping the pan. Silicone spatulas work great with nonstick pans and are easy to clean.
- Lid for your skillet: If your skillet didn’t come with one, a universal lid or even a sheet of foil will do the trick.
If you don’t have a large skillet, try a Dutch oven or even a wide soup pot. The main thing is to have enough room for everything to simmer gently without boiling over. I’ve cooked this in everything from thrift store pans to a fancy enameled Dutch oven—honestly, as long as it holds heat and has a lid, you’re good. Make sure to give your pan a quick scrub before starting, especially if it’s been sitting for a while (trust me, nothing ruins dinner like a burnt-on surprise from last week’s meal).
Preparation Method
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Prep your ingredients: Slice 12 oz (340 g) of smoked sausage into 1/4-inch (0.6 cm) rounds. Dice 1 medium yellow onion and 1 large bell pepper. Mince 3 garlic cloves. Rinse 1 cup (200 g) of long-grain white rice under cold water until the water runs clear—this helps the rice cook up fluffy, not gummy.
Personal tip: Get everything chopped and ready before turning on the heat. This recipe goes quickly once you start, and you don’t want to be scrambling for that garlic while your sausage is already browning. -
Brown the sausage: Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 3-4 minutes, stirring occasionally, until it’s browned and sizzling. Remove sausage to a plate and set aside, leaving the flavorful oil in the pan.
If you like extra crispy edges, let the sausage sit undisturbed for a minute before stirring. -
Sauté the veggies: Add the diced onion and bell pepper to the skillet. Cook for 4-5 minutes, stirring now and then, until the onion is translucent and the pepper is softened. Toss in the minced garlic and sauté for 30 seconds, just until fragrant.
Warning: Don’t let the garlic burn—if it gets too dark, the whole dish can taste bitter. -
Toast the rice: Stir in the rinsed rice and let it cook for 1-2 minutes, stirring constantly. The rice should look glossy as it absorbs the oil and picks up a bit of color.
This step helps the rice stay separate and not turn mushy. - Add the liquids and seasoning: Pour in 2 1/4 cups (530 ml) chicken broth, 2 tbsp (32 g) tomato paste, 1 tsp smoked paprika, 1/2 tsp dried oregano, and a good pinch of salt and black pepper. Stir well to combine, scraping the bottom of the pan to loosen any browned bits (that’s pure flavor!).
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Simmer: Return the browned sausage to the skillet. Bring everything to a gentle boil, then reduce the heat to low. Cover tightly with a lid and simmer for 20-22 minutes, or until the rice is tender and most of the liquid is absorbed.
If your pan doesn’t seal tightly, check at 15 minutes and add a splash more broth if needed. -
Let it rest: Remove the skillet from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish absorbing any remaining liquid.
Don’t skip this step! It makes for fluffier rice and gives the flavors time to meld. -
Fluff and garnish: Uncover, fluff the rice gently with a fork, and taste for seasoning. Sprinkle with chopped parsley or green onions, and add grated cheese if desired.
Personal tip: Sometimes I add a little squeeze of lemon juice or a dash of hot sauce for brightness, especially if I’m using a spicier sausage.
If you notice the rice isn’t fully cooked but the liquid is gone, just add a splash more broth, cover, and let it steam on low for a few more minutes. Every stove and pan is a little different, so don’t stress—trust your senses! The rice should be tender, the sausage juicy, and the kitchen smelling like pure comfort.
Cooking Tips & Techniques
After making this easy one-pan sausage and rice skillet recipe for dinner more times than I can count, I’ve picked up a few tricks (and learned from a couple missteps—like the time I scorched the rice because I got distracted by laundry).
- Use freshly rinsed rice: This step is easy to skip, but rinsing removes excess starch, leading to fluffier, non-gluey rice.
- Sauté the sausage well: Don’t rush this! Browning the sausage builds flavor. If you’re using a leaner sausage, you may need a splash more oil.
- Watch your heat: After adding liquids, don’t keep it boiling—drop the heat to a gentle simmer. Too much heat can scorch the bottom and overcook the rice.
- Keep the lid on: It’s tempting to peek, but lifting the lid too often lets out precious steam and can leave the rice unevenly cooked.
- Troubleshooting mushy or crunchy rice: If the rice is mushy, there was too much liquid or the heat was too low. If it’s still crunchy, just add a bit more broth and cook a few minutes longer.
- Prep ahead: If you know you’ll be in a rush, chop your veggies and sausage in the morning. That way dinner practically cooks itself at night.
- Clean as you go: One-pan meals are great, but I still like to tidy up while things simmer. Makes for a stress-free evening!
Honestly, the main thing is to trust your pan and don’t walk away for too long. Once you’ve got the hang of this base recipe, you can mix it up however you want—just keep an eye on the rice and don’t be shy with the seasonings.
Variations & Adaptations
This easy one-pan sausage and rice skillet recipe for dinner is endlessly flexible. Here are some of my favorite ways to switch things up:
- Spicy Cajun Version: Use andouille sausage, add 1/2 tsp cayenne pepper or Cajun seasoning, and toss in some diced celery for a Louisiana-inspired take. (Serve with a squeeze of lemon and chopped scallions!)
- Vegetarian Adaptation: Swap out the sausage for your favorite plant-based sausage or tempeh, use vegetable broth, and add extra veggies like mushrooms, zucchini, or spinach. Even my meat-loving husband loves this version.
- Cheesy Tex-Mex Twist: Add 1/2 cup (60 g) frozen corn, 1/2 cup (60 g) black beans (drained), and top with shredded cheddar and a sprinkle of cumin. Serve with salsa or avocado slices.
Cooking method adjustments: If you prefer brown rice, increase broth to 2 3/4 cups (650 ml) and simmer for 35-40 minutes. For a baked version, assemble everything in a casserole dish and bake at 350°F (175°C) for about 30 minutes, covered, then uncover for 10 minutes to brown the top.
If you need to avoid gluten, double-check your sausage and broth labels. For dairy allergies, skip the cheese garnish or use a dairy-free alternative—I like Violife or Daiya for a creamy finish. I’ve even made this with quinoa instead of rice (same liquid ratio, slightly less cooking time).
Serving & Storage Suggestions
This easy one-pan sausage and rice skillet recipe for dinner is best served hot, straight from the skillet. The rice is tender, the sausage juicy, and the veggies add just the right bite.
- Serving: Pile generous scoops into bowls and top with fresh parsley, green onions, or a sprinkle of cheese. A simple green salad or steamed broccoli makes a great side. If you’re feeling fancy, a dollop of sour cream or a wedge of lemon is lovely.
- Pairing: This dish goes well with crusty bread, cornbread, or a cool, crisp white wine (like sauvignon blanc). For kids, apple slices or cucumber sticks are a hit.
- Storage: Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. The flavors get even better overnight, making this a killer meal prep option.
- Freezing: Spoon cooled leftovers into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge or gently reheat from frozen (add a splash of broth if it seems dry).
- Reheating: Microwave individual portions with a damp paper towel over the top, or gently reheat in a covered skillet with a splash of extra broth to keep it moist. If the rice seems a bit firm, a teaspoon of water and a quick steam does the trick.
Honestly, this is one of those recipes that tastes just as good (if not better) the next day—so don’t be afraid to make a double batch for easy lunches or another quick dinner later in the week.
Nutritional Information & Benefits
Here’s a rough estimate per serving (recipe serves 4):
- Calories: 420
- Protein: 18g
- Carbohydrates: 39g
- Fat: 22g
- Fiber: 3g
- Sodium: Varies based on sausage and broth
This one-pan sausage and rice skillet recipe for dinner packs in protein from the sausage, complex carbs from the rice, and a healthy dose of veggies. Using low-sodium broth and plenty of colorful produce keeps it balanced. Choose chicken or turkey sausage for a leaner meal. Naturally gluten-free (just check your sausage and broth), and easy to make dairy-free. It’s hearty, filling, and full of nutrients—without feeling heavy.
Personally, I love how this recipe fits into a busy, balanced lifestyle. It’s comforting and satisfying, but won’t leave you sluggish. Plus, you can sneak in extra veggies without anyone noticing!
Conclusion
If you’re looking for a quick dinner that doesn’t skimp on flavor or leave you buried in dishes, this easy one-pan sausage and rice skillet recipe is a total game-changer. It’s cozy, simple, and endlessly adaptable—exactly the kind of meal I crave after a long day. Whether you stick to the original or put your own spin on it, you’ll end up with a bowl of pure comfort that comes together in a snap.
I hope you’ll give this recipe a try and make it your own. Add your favorite veggies, swap the sausage, or try a new spice blend—there’s no wrong way to do it. This dish has saved my dinner plans more times than I can count, and I bet it’ll do the same for you. If you make it, let me know in the comments how it turned out, or share your favorite twist! Here’s to more delicious, stress-free dinners ahead—you’ve totally got this.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Absolutely! Just increase the broth to 2 3/4 cups (650 ml) and simmer for 35-40 minutes instead of 20-22. The texture will be a bit heartier, but it’s delicious.
What type of sausage works best in this recipe?
I love smoked sausage like kielbasa or andouille for maximum flavor, but chicken or turkey sausage works great too. Just make sure it’s fully cooked before adding to the pan.
How do I make this one-pan sausage and rice skillet recipe vegetarian?
Swap the sausage for a plant-based version or use sautéed mushrooms and extra beans. Use vegetable broth instead of chicken broth for a meatless option.
Can I add extra vegetables?
Definitely! Bell peppers, zucchini, spinach, carrots, or even frozen mixed veggies can all be tossed in. Just add heartier veggies early and leafy greens right at the end.
How do I prevent the rice from sticking to the pan?
Use a nonstick or well-seasoned pan, keep the heat low while simmering, and don’t skip the oil when browning sausage and veggies. Let the skillet rest covered after cooking—this helps release any stuck bits!
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Easy One-Pan Sausage and Rice Skillet for Quick Dinner
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This easy one-pan sausage and rice skillet is a hearty, flavorful dinner made with smoked sausage, rice, and plenty of veggies—all cooked together in a single pan for minimal cleanup. Perfect for busy weeknights, it’s endlessly adaptable and comes together in under 40 minutes.
Ingredients
- 12 oz smoked sausage (such as kielbasa or andouille), sliced into rounds
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 large bell pepper (red, yellow, or green), diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice, uncooked and rinsed
- 2 1/4 cups low-sodium chicken broth
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- Chopped fresh parsley or green onions, for garnish (optional)
- Grated cheddar or parmesan cheese, for garnish (optional)
Instructions
- Prep all ingredients: Slice sausage, dice onion and bell pepper, mince garlic, and rinse rice under cold water until clear.
- Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook for 3-4 minutes until browned. Remove sausage to a plate, leaving oil in the pan.
- Add diced onion and bell pepper to the skillet. Sauté for 4-5 minutes until onion is translucent and pepper is softened. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in rinsed rice and cook for 1-2 minutes, stirring constantly, until rice looks glossy.
- Pour in chicken broth, tomato paste, smoked paprika, dried oregano, salt, and black pepper. Stir well, scraping up any browned bits from the pan.
- Return browned sausage to the skillet. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-22 minutes, or until rice is tender and most liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes.
- Uncover, fluff rice with a fork, and adjust seasoning if needed. Garnish with parsley, green onions, and cheese if desired. Serve hot.
Notes
For best results, use smoked sausage for maximum flavor. Rinse rice before cooking for fluffier texture. You can substitute chicken or turkey sausage, or use plant-based sausage for a vegetarian version (with vegetable broth). Add extra veggies as desired. If using brown rice, increase broth to 2 3/4 cups and simmer for 35-40 minutes. Leftovers reheat well and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 420
- Sugar: 4
- Sodium: 9001200
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 39
- Fiber: 3
- Protein: 18
Keywords: one-pan, sausage, rice, skillet, quick dinner, easy, weeknight, family meal, comfort food, gluten-free, meal prep
