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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