Sausage plus Rice Recipe (One Skillet)

This Sausage and Rice Recipe makes weeknights easier with tons of flavor from smoked sausage, charred veggies, and fluffy rice. One skillet and 30 minutes is all you need.

author’s note

When You Need A Dinner Everyone Will Like In 30 Minutes!

Burrito bowls are a big hit at my house. I’ve shared quite a few over the years! Sweet Potato Burrito Bowls, Bean and Chicken Burrito Bowls, meal prep Chicken Burrito Bowls, and Street Corn Burrito Bowls are all on regular rotation.

For this version, I wanted something even easier. After a bit of trial and error, I landed on a burrito bowl that comes together with minimal chopping, fewer ingredients, and hardly any dishes. It’s loaded with protein, packed with flavor, and finished with plenty of melty cheese. And yes, it’s ready in 30 minutes or less!

To get Sausage and Rice on the table that fast, I rely on a few key shortcuts. More on those below.

Shortcuts

Sausage and Rice Recipe Shortcuts

Here are the main shortcuts I employ for Sausage and Rice:

• Pre-diced onions are available in the produce section or frozen near other veggies. You can also use a food processor to quickly chop an onion.
• For a minced garlic shortcut It is satisfying to Dorot’s® garlic cubes, which are convenient to keep in the freezer and use as needed. Look for them with frozen veggies. Refrigerated minced garlic is another option.
• Smoked sausage is a great quick protein source as it’s already cooked and only needs a few minutes to reheat. I prefer chicken sausage for its flavor, but turkey, pork, or beef sausage will work too.
• Use Ready Rice or microwaveable packaged rice. It’s pre-cooked and just needs heating. Instead of the microwave, warm it in the skillet with veggies and sausage for convenience. Find it with other rice and grain packets in the grocery store.
• Save time with pre-roasted red pepper strips. These are a massive time-saver and can be found near canned pasta sauces, jarred pesto, or ingredients like artichoke hearts.
• It is worth Swanson’s® chicken stock for its robust flavor. It’s so flavorful that additional seasonings/spices are unnecessary for this Sausage and Rice meal.

How To Make Sausage and Rice Recipe

1. Cook Onions & Sausage: Heat oil in a wide skillet, cook onion until the edges turn golden. Add sliced sausage and brown.
2. Add Garlic & Spices: mix in garlic and seasonings; cook 1 minute to toast.
3. Add Broth & Veggies: Pour in broth, scrape up browned bits. Add roasted red pepper, corn (no need to thaw), black beans, and ready rice. Stir to warm through.
4. Add Cheese: Turn off heat, add cheese, cover until melted. Season.
5. Serve: Stir, then top with lime, cilantro, or sour cream if desired.

Garnishes

This meal is so tasty; however, the garnishes truly take it over the top. Of course, I want to keep the toppings as simple as possible to align with the concept of this meal. Below are a reliable straightforward toppings:

• Chopped cherry tomatoes or a quick from-scratch pico de gallo
• Fresh cilantro
• A squeeze of fresh lime
• A large scoop of sour cream (I use fat-free to keep this Sausage and Rice recipe dinner on the lighter side)
• Sliced avocado or scoop of guacamole

Variations

Need A Sauce?

• Chili-lime sauce The sauce on these Black Bean Wraps, made with a few of the same seasonings as the Sausage and Rice meal, plus mayo, fresh lime juice, and zest, is satisfying drizzled over everything!
• Cilantro-lime sauce (if I have leftover sauce from these Shrimp Tacos i’ll drizzle some on this meal!)

Storage

Leftovers?

Refrigerate: Cool the Sausage and Rice Recipe, move to airtight containers, and store in the fridge for up to 3-4 days.

Freeze: Place in airtight containers or freezer bags, and freeze for up to 2 months. Reheat as needed.

More One-Skillet Recipes:

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Baked Ravioli (One Skillet!)

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One Skillet Sweet Potato Burrito Bowls

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Creamy Tuna Pasta

Dinner

Creamy Pesto Orzo (30 Minutes; ONE Pot!)

Ingredients

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 2 teaspoons minced garlic
• 12 ounces smoked chicken sausage (thinly sliced)
• 1/2 cup chicken stock
• 1-1/2 teaspoon paprika
• 1-1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup roasted red pepper strips (coarsely chopped)
• 1-1/2 cups frozen corn
• 1 (15-ounce) can black beans (drained and rinsed)
• 1 (8.5-ounce) package ready rice
• 1 cup shredded sharp Cheddar cheese
• Serving suggestions (see note 1)

Method

1. In a large pan, heat olive oil over medium-a hot burner. Add onion and sauté for 3–5 minutes or until the edges turn golden. Add sliced sausage and sauté another 3–4 minutes or until lightly browned. Add garlic, paprika, chili powder, cumin, and salt and pepper (or to taste). Stir until fragrant, about 1 minute.
2. Add broth, stirring to loosen any browned bits from the pan. Bring to a boil; cook 2–3 minutes or until liquid is mostly evaporated. Mix in red pepper strips, corn, black beans, and rice (no prep needed beforehand). Mix until warmed through. check the seasoning and adjust seasonings to personal preference.
3. Turn off heat. Sprinkle cheese on top and cover with lid. Let stand 3–5 minutes or until melted. Gently stir to mix in the cheese and serve while it is hot. Add fresh lime, fresh cilantro, and a scoop of sour cream if desired.