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Throw smoky sausage, bright bell peppers, and fluffy rice all together in one pan and watch the magic happen. You just toss it in a skillet and let it cook—super easy, barely any dishes. The flavors melt into each other, making this the meal I count on during crazy evenings. Everyone walks away full and smiling.
This was honestly the first thing my kid taught himself to cook. Now when he whips it up at school, all his friends come running for more. It’s their backup dinner fix every week.
Tasty Ingredients
- Olive oil: Helps everything brown and brings a silky touch. If you’ve got one that tastes peppery and fresh, that’s perfect.
- Tomato paste: Gives the whole dish depth and a little sweetness. Only tomatoes on the label? Even better.
- Chicken broth, low sodium: Makes it juicy and pulls the flavors all the way through. Homemade or your favorite carton is fine, just peek at the sodium and sugars.
- Long-grain white rice: Fluffs up nice and doesn’t get sticky. Holds onto all the sauce without clumping.
- Cayenne pepper: Just enough fire to nudge the heat. Add a pinch, taste, and see what you like.
- Garlic: Pops with bright flavor and cozy smell. Grab fat, tight white cloves—skip any green bits.
- Parsley: Scatters in a fresh look and a garden snap. Go for flat-leaf if you want a real hit of green.
- Ground black pepper: Brings a sharp little bite. Fresh cracked will always wake things up.
- Paprika: Makes things smoky and colors them red. Splurge on a good one if you can.
- Kosher sea salt: Makes everything pop and is easy to grab by the pinch thanks to big crystals.
- Red and yellow bell peppers: Drop in sweetness and a bright flash. Heavy, shiny ones are the way to go.
- White onion: This is the flavor starter—mild punch and all. Snag firm onions, skip any soft spots or weird smells.
- Smoked sausage: This is the star—huge savory flavor. Turkey versions taste lighter, spicy ones kick it up. Go for simple ingredient lists.
Easy Steps
- Dive In and Dress Up:
- Scoop it into bowls, add a sprinkle of fresh parsley, and dig right in while it’s steaming.
- Wrap It Up:
- Add cooked rice, your crispy sausage, onions and peppers, and whatever chicken broth’s left. Mix well so everything’s sauced and combined. Now, check if it needs a little more salt or pepper. Warm it up for a couple of minutes to heat through.
- Mix Your Sauce:
- Add your tomato paste and splash in about three quarters cup of broth. Stir up all those golden bits stuck at the bottom. Let it bubble really soft for a minute so the flavors get cozy together, then sprinkle in your paprika and cayenne.
- Sauté the Veggies:
- Toss onion and bell peppers into the pan and stir for four or five minutes, till the onions start to turn clear and the veggies get soft. Toss in garlic with salt and pepper—just a quick stir for a minute so the garlic doesn’t get bitter. Pull all the veggies and set them aside to keep together with the sausage.
- Crisp Up the Sausage:
- Get your skillet nice and hot, splash in some oil, and lay out sausage slices. Let them sizzle, untouched, about five minutes so they go deep brown and crispy. Move the sausage onto a plate and keep it for later.
- Cook Rice First:
- Make white rice following what it says on the bag. Fluff it right away so it stays light—not mushy or stuck together.
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Honestly, the red peppers are the best bit for me—they sweeten right up as soon as you cook them. First time I made this, my youngest picked out every single red pepper and ate those first. Now there’s no skipping them at our house.
Storing Leftovers
Pop leftovers in a sealed container and stick them in the fridge for up to four days. Want to freeze it? Let it cool, then press it flat in a freezer bag—thaws way easier. Rewarm gently on the stove with a little broth or just use the microwave to keep it juicy.
Easy Swaps
Go for andouille if you want some heat, Italian sausage for a herby angle. Brown rice or jasmine both work—just check cooking directions. No bell peppers? Toss in Cubanelle or poblano for a sweeter or smokier switch.
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Awesome Sides to Try
Slice up crusty bread or garlic toast for scooping up the sauce. Throw together a quick salad with lemony dressing if you want to balance things out. Splash a little hot sauce over your bowl for that Southern-style kick.
Inspired by Southern Cooking
Southern kitchens whip up these skillet rice meals with whatever’s handy—they’re smart, hearty ways to stretch what you’ve got. Sausage and rice combos show up everywhere from classic jambalaya all the way to Spanish-style arroz. This chill American dinner borrows from those ideas but keeps it extra simple when you’re short on time.
Common Recipe Questions
- → Will different sausages taste good here?
Absolutely! Smoked is classic, but try Italian or andouille for fresh spins. Feel free to pick whatever spice blends you like best.
- → Could I use brown rice in place of white?
Sure thing! You’ll just need extra broth and a longer cook so the brown rice goes soft.
- → Is this dish spicy or more mild?
The heat mostly comes from cayenne or paprika. Want it less spicy? Just use less, or leave either out.
- → Is it okay to prep this in advance?
Totally! Make it and chill for up to four days, or stash in the freezer. Reheat with a splash of broth if it gets too thick.
- → What veggie swaps will fit in?
Try mushrooms, zucchini, or any peppers you like. Lots of veggies get along great with the sausage and rice base.