Skillet Sausage 'n' Rice
This recipe delivers a hearty, one-skillet meal featuring browned smoked sausage, sautéed green bell pepper, onion, and garlic, simmered with chicken broth and quick-cooking brown rice. It’s a simple, flavorful, and efficient dish, perfect for a quick weeknight dinner, garnished with fresh parsley.
Equipment
- 1 Large Skillet Preferably cast iron or heavy-bottomed for even cooking
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Cups and Spoons
- 1 Wooden Spoon or Spatula For stirring and scraping
Ingredients
Main
- 1 16-oz. package smoked sausage
- 1 medium-size green bell pepper chopped
- 1 small onion chopped
- 1 garlic clove minced
- 1 cup chicken broth
- 2 3.5-oz. bags quick-cooking brown rice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Garnish: chopped fresh parsley
Instructions
- Slice the smoked sausage into rounds and chop the green bell pepper and onion. Mince the garlic clove.
- Heat a large skillet over medium-high heat. Add the sliced smoked sausage and cook until browned, then remove and set aside, leaving any rendered fat in the skillet.
- Add the chopped green bell pepper and onion to the skillet. Sauté for 5-7 minutes, or until softened and lightly caramelized.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Return the browned sausage to the skillet with the vegetables.
- Pour in the chicken broth, then add the quick-cooking brown rice, salt, and pepper. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 5-7 minutes, or according to the rice package directions, until the liquid is absorbed and the rice is tender.
- Remove the skillet from the heat and let it stand, covered, for 2-3 minutes to allow the rice to finish steaming.
- Fluff the rice and sausage mixture gently with a fork.
- Garnish with freshly chopped parsley before serving warm.
Notes
Ensure the smoked sausage gets a good sear to develop deep flavor before adding vegetables. Avoid overcrowding the skillet when sautéing the bell pepper and onion; cook in batches if necessary for proper caramelization, which enhances sweetness. When adding the quick-cooking rice, stick to the package's liquid ratio and cooking time for best results, then adjust with a splash more broth if needed. For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of your favorite hot sauce with the broth. Garnish generously with fresh parsley for a vibrant color and aromatic finish.