Sausage and Rice Skillet Recipe
This recipe for Sausage and Rice Skillet is a hearty, one-pan meal that is perfect for a busy weeknight dinner. It’s easy to prepare, packed with flavor and is a great way to use up any leftover rice in your pantry. The combination of sausage, onion, bell pepper, and garlic creates a delicious base for the rice, and paprika and oregano add a nice depth of flavor.
When it comes to sausage, you can use any kind that you prefer. Whether it’s chorizo, kielbasa, or Italian sausage, it will work great in this recipe. The key to this dish is to brown the sausage before adding the vegetables, which will give the skillet a nice depth of flavor.
The rice used in this recipe is long-grain white rice, but you can also use other types of rice like brown or wild rice. If you’re using a different type of rice, be sure to adjust the cooking time accordingly.
This recipe is very versatile, you can add vegetables like frozen peas for added color and nutrition, or even diced carrots or mushrooms. You can also add some diced tomatoes, or a can of diced tomatoes for a more saucy dish.
When serving, you can garnish the skillet with fresh parsley or cilantro, which adds a nice burst of color and flavor. This skillet is a great meal on its own, but you can also pair it with a simple green salad or some crusty bread to complete the meal.
Ingredients:
1 pound of your favorite sausage (such as chorizo, kielbasa, or Italian sausage)
1 onion, diced
1 bell pepper, diced
2 cloves of garlic, minced
2 cups of long-grain white rice
3 cups of chicken broth
1 teaspoon of paprika
1 teaspoon of dried oregano
Salt and pepper, to taste
1 cup of frozen peas (optional)
2 tablespoons of olive oil
Fresh parsley or cilantro, for garnish
Instructions:
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes.
Remove the sausage from the skillet and set it aside on a plate.
Add the diced onion, bell pepper, and minced garlic to the skillet and sauté until the vegetables are softened, about 5 minutes.
Stir in the rice, paprika, oregano, salt, and pepper and cook for 1-2 minutes, until the rice is lightly toasted.
Add the chicken broth to the skillet and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is cooked and tender.
Stir in the frozen peas (if using) and cook for an additional 2-3 minutes, until the peas are heated through.
Return the cooked sausage to the skillet and toss to combine.
Taste and adjust the seasoning as needed.
Serve the skillet hot, garnished with fresh parsley or cilantro.
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