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Satisfy your hunger with this vibrant and colorful Sausage and Pepper Rice Skillet! This one-pot wonder is packed with savory sliced sausage, sweet bell peppers, and fluffy rice, all brought together in a delightful medley of flavors. Perfect for a quick weeknight dinner, this dish is not only easy to make but also a feast for the eyes and the palate.
Why You’ll Love This Recipe
This Sausage and Pepper Rice Skillet is a go-to for busy weeknights. It’s simple to prepare, requires minimal cleanup, and is a crowd-pleaser. With its bold flavors and bright colors, this dish will have everyone at the table asking for seconds.
- One-pot meal: Less cleanup means more time to enjoy your meal.
- Quick and easy: Ready in under 30 minutes!
- Flavor-packed: A delicious combination of sausage, peppers, and herbs.
- Customizable: Easily adapt to suit your taste preferences.
- Kid-friendly: A fun and colorful dish that appeals to all ages.
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced (e.g., kielbasa or andouille)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
How to Make Sausage and Pepper Rice Skillet
- In a large skillet, heat the olive oil over medium heat. Add the sliced sausage and cook until browned, about 5 minutes.
- Stir in the diced onion and minced garlic, cooking until the onion becomes translucent, about 3 minutes.
- Add the sliced red and yellow bell peppers to the skillet, sautéing for another 4-5 minutes until they soften.
- Pour in the rice, stirring to combine with the sausage and vegetables. Cook for 1-2 minutes to lightly toast the rice.
- Pour in the chicken broth and sprinkle in the dried oregano. Season with salt and pepper. Bring to a boil, then reduce heat to low and cover the skillet.
- Simmer for 18-20 minutes, or until the rice is cooked and has absorbed the liquid. Remove from heat and let it sit, covered, for an additional 5 minutes.
- Fluff the rice with a fork, garnish with fresh basil, and serve hot.
Tips for the Best Results
- For added flavor, consider using flavored chicken broth or adding a splash of white wine before simmering.
- Make sure to keep the skillet covered while simmering to trap the steam and cook the rice evenly.
- Feel free to adjust the sausage type according to your preference; spicy sausage adds a nice kick!
Easy Variations
- Swap out the rice for quinoa or cauliflower rice for a low-carb option.
- Add additional vegetables like zucchini, corn, or spinach for extra nutrition.
- Incorporate different herbs, such as thyme or parsley, for a unique flavor profile.
What to Serve With It
- A simple side salad drizzled with vinaigrette.
- Crusty bread to soak up any remaining flavors.
- Steamed broccoli or green beans for a healthy side dish.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat or in the microwave until heated through.
Recipe Card
Recipe Name: Sausage and Pepper Rice Skillet
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the sliced sausage and cook until browned, about 5 minutes.
- Stir in the diced onion and minced garlic, cooking until the onion becomes translucent, about 3 minutes.
- Add the sliced red and yellow bell peppers to the skillet, sautéing for another 4-5 minutes until they soften.
- Pour in the rice, stirring to combine with the sausage and vegetables. Cook for 1-2 minutes to lightly toast the rice.
- Pour in the chicken broth and sprinkle in the dried oregano. Season with salt and pepper. Bring to a boil, then reduce heat to low and cover the skillet.
- Simmer for 18-20 minutes, or until the rice is cooked and has absorbed the liquid. Remove from heat and let it sit, covered, for an additional 5 minutes.
- Fluff the rice with a fork, garnish with fresh basil, and serve hot.
Notes: Adjust the seasonings to your taste, and enjoy experimenting with different veggies!
