One-Pot Sausage and Rice Skillet
One-pan Black Beans, Sausage and Rice Skillet—smoky, hearty, 30-minute dinner perfection. Easy weeknight meal, budget-friendly, gluten-free option, meal-prep ready.
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Servings: 4 servings
Equipment
- Large skillet with lid
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Ingredients
Ingredients
- 1 tablespoon olive oil
- 13 ounces smoked sausage, sliced into 1/4-inch coins
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, rinsed and drained
- 2 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional, for heat
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley or sliced green onions for serving
Instructions
- Warm the olive oil in a large lidded skillet over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned on the edges, 3–4 minutes.
- Add the diced onion and bell pepper. Cook until softened and lightly golden, 4–5 minutes, scraping up any browned bits from the pan.
- Stir in the garlic, paprika, Italian seasoning, red pepper flakes, salt, and pepper. Cook until fragrant, about 30 seconds.
- Add the rinsed rice and stir to coat it in the oil and seasonings for 30–60 seconds.
- Pour in the chicken broth and the diced tomatoes with their juices. Stir well and bring the mixture to a full boil.
- Reduce heat to low, cover, and simmer gently until the rice is tender and most of the liquid is absorbed, 15–18 minutes. Avoid stirring while it cooks.
- Remove from heat and rest, covered, for 5 minutes. Fluff with a fork, adjust salt and pepper to taste, and garnish with parsley or green onions. Serve hot.
Notes
Rinse the rice to remove extra starch and keep the grains fluffy. If the rice isn’t tender when the liquid is mostly absorbed, add 1–2 tablespoons of water, cover, and cook a few minutes more. For brown rice, add extra broth and increase the simmer time to about 40–45 minutes. Want more heat? Use andouille sausage or add a pinch of cayenne. Leftovers keep 3–4 days refrigerated; reheat with a splash of broth. This dish also freezes well for up to 3 months.
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