When you need a quick, hearty, and satisfying meal, this One-Pot Sausage and Rice Skillet is the answer. Packed with smoky sausage, fluffy rice, and bold spices, it delivers comfort in every bite while keeping cleanup minimal. This dish is versatile, budget-friendly, and guaranteed to become a weeknight favorite.
Why You’ll Love This Recipe
- One-pan cleanup makes cooking stress-free.
- Budget-friendly with pantry staples and affordable sausage.
- Cajun-inspired flavors that can be customized to your spice level.
- Perfect for meal prep and freezer-friendly.
Ingredients
- 14 oz Andouille sausage
- 1 tablespoon cooking oil
- 1 bell pepper, diced
- 1 small onion, diced
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon freshly ground black pepper
- 1 (15 oz) can fire-roasted diced tomatoes (with juices)
- 1 cup long-grain white rice
- 1 ½ cups chicken broth
- 2 green onions, sliced (for garnish)
Instructions
- Brown the Sausage – Slice sausage into ¼–½ inch rounds. Heat oil in a large skillet or Dutch oven over medium heat. Cook sausage until golden brown.
- Add the Vegetables – Stir in the onion and bell pepper. Sauté 3–4 minutes until softened.
- Toast the Spices – Add paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper. Cook for 1 minute to release aromas.
- Combine Rice, Tomatoes, and Broth – Stir in diced tomatoes (with juices), rice, and broth. Scrape up browned bits for extra flavor.
- Simmer – Cover, bring to a boil, then reduce to low. Simmer 20 minutes. Remove from heat and rest covered 5 minutes.
- Fluff and Serve – Stir to combine, garnish with green onions, and enjoy.
Delicious Variations
- Cajun Trinity – Add celery with onion and bell pepper for authentic Cajun flavor.
- Cheesy Skillet – Stir in 1 cup shredded cheddar or pepper jack before serving.
- Seafood Twist – Add shrimp in the last 5 minutes of cooking.
- Tex-Mex Style – Replace paprika with chili powder and add black beans and corn.
- Spicy Kick – Swap Andouille for hot chorizo or kielbasa with extra cayenne.
- Veggie Loaded – Add zucchini, mushrooms, or spinach for extra nutrients.
- Creamy Version – Stir in ½ cup heavy cream or cream cheese at the end.
- Mediterranean Flair – Use chicken sausage, add olives, sun-dried tomatoes, and oregano.
- Italian-Inspired – Use Italian sausage, diced tomatoes with basil, and top with Parmesan.
- Brown Rice Swap – Use brown rice (increase broth to 2 cups and simmer longer).
Serving Suggestions
- Pair with a fresh green salad and vinaigrette.
- Serve with warm cornbread or garlic bread.
- Add a side of roasted vegetables for balance.
- Top with a dollop of sour cream or Greek yogurt.
- Garnish with fresh parsley or cilantro.
- Serve with a side of coleslaw for crunch.
- Plate with grilled corn on the cob.
- Offer with pickled jalapeños or hot sauce for extra heat.
- Pair with sautéed greens like collard greens or kale.
- Serve as a filling inside tortillas for a Cajun-inspired wrap.
10 Pro Tips for Success
- Slice sausage evenly to ensure uniform browning and texture.
- Use a heavy-bottomed skillet to prevent rice from sticking or burning.
- Don’t skip toasting the spices—it deepens flavor significantly.
- Rinse rice before cooking to remove excess starch and prevent clumping.
- Avoid lifting the lid while simmering—the steam is key to perfectly cooked rice.
- Let it rest covered for 5 minutes to finish steaming the rice.
- Scrape the browned bits from the bottom of the pan for extra flavor.
- Adjust broth as needed if using different rice varieties.
- Make it ahead—this dish tastes even better the next day.
- Freeze leftovers in airtight containers for up to 2 months.
Sausage and Rice Skillet
A hearty one-pan meal made with smoky sausage, fluffy rice, and Cajun-inspired spices. Quick, flavorful, and perfect for weeknight dinners with minimal cleanup.
Ingredients
- 14 oz Andouille sausage
- 1 Tbsp cooking oil
- 1 bell pepper diced
- 1 small onion diced
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp cayenne pepper
- ⅛ tsp black pepper
- 1 15 oz can fire-roasted diced tomatoes (with juices)
- 1 cup long-grain white rice
- 1 ½ cups chicken broth
- 2 green onions sliced (for garnish)
Instructions
- Slice sausage into ¼–½ inch rounds. Heat oil in a large skillet or Dutch oven and brown the sausage.
- Stir in diced onion and bell pepper. Cook until softened.
- Add paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper. Cook 1 minute.
- Stir in tomatoes (with juices), rice, and chicken broth. Scrape up browned bits.
- Cover, bring to a boil, then reduce heat to low. Simmer for 20 minutes.
- Remove from heat and let rest 5 minutes covered.
- Fluff, garnish with green onions, and serve.
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