This One Pot Sausage and Rice dish has a rich and smoky flavor from the fire-roasted tomatoes, onions, bell peppers, garlic, and yummy smoked sausage.
Ready in just over 30 minutes, it’s a hassle-free dinner that is perfect for a busy weeknight dinner for the whole family!
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The busy holidays have come and gone, and we’re all exhausted, right?
We’re getting back into the swing of things with school, lessons, and homework, and somehow it seems like we’re doing more than we did last year!
By the end of the day, we are all hungry, and I sometimes just don’t have it in me to cook for hours to prepare a meal for us all.
Well, enter this One Pan Sausage and Rice dish that has comfort food written all over it!
It’s ready in about 30 minutes, and it requires very little effort.
One pot meals are easy to make, have great flavor, and mean fewer dishes to clean up!
- Sausages: use any kind of smoked sausages you like, my favorite is pork, but you can use beef, or a mixture of beef, turkey, and pork. You can also swap Italian sausage, but remember that it is not pre-cooked so you’ll want to cook it thoroughly.
- Vegetables: we will use freshly diced onion, green pepper, and red pepper for a fresh and flavorful dish. Feel free to swap these for your favorites!
- Oil: use canola oil or another neutral-flavored oil. You can use olive oil or butter if you prefer, but the flavor will be slightly different.
- Seasoning: this dish uses a flavorful mix of seasonings, with freshly minced garlic, kosher salt, freshly ground black pepper, paprika, and oregano.
- Broth: I used a low-sodium chicken broth for this recipe. If you use a regular broth, you may want to add less salt.
- Tomatoes: canned fire-roasted tomatoes will give a rich smoky tomato flavor that works well with
- Rice: I use long grain white rice for this recipe. If you use long grain brown rice, it may need additional cook time but shouldn’t need extra liquid.
How to Make One Pan Sausage and Rice
This recipe is quick and easy to make. Full instructions are included in the recipe card below.
- Sauté: Sauté the onion, bell peppers, and sliced sausage.
- Season: Add garlic, salt, oregano, pepper, paprika, and pepper flakes (if using).
- Add broth and tomatoes. Add the chicken broth and tomatoes and bring to a simmer.
- Add rice and cook. Stir in rinsed rice, cover, and cook until al dente.
One Pan Sausage and Rice FAQs
Smoked sausage has a great depth of flavor, it is delicious when made alongside savory sides like in my recipe for Sausage, Potatoes & Green Beans, or slightly sweet sides like Maple & Balsamic BBQ Beans.
It’s a versatile food that blends well with contrasting flavors. I’ve used it to make meals like this one-pot dinner with rice, this Smoked Sausage with Potatoes, and even Minestrone Soup!
Store this recipe in an airtight container in the refrigerator for 3-4 days. Allow it to cool completely to room temperature before putting it in the fridge.
Leftover smoked sausage and rice can be frozen for 2-3 months. Simply store it in a freezer-safe container, or in a freezable bag, and pop it in the freezer! To reheat, thaw overnight in the fridge then microwave or warm on the stove with a splash of chicken broth until heated through.
Tips and Notes
- Rice. You can use brown rice in this recipe, but it may need longer to cook (an extra 5-10 minutes). You shouldn’t have to adjust the liquid at all.
- Use fresh vegetables. Pre-chopped veggies tend to get dry and lose their flavor, so using fresh vegetables that you’ve chopped yourself will taste better. Frozen or canned are a great swap for fresh!
One Pot Sausage and Rice Variations
- Meat. Use any type of smoked sausage you like for this dish, whether it’s cajun sausage, normal pork sausage, beef sausage, or mixed meat smoked sausage. You could even try using Italian sausage, ground sausage, or even leftover Baked Chicken Breast in this dish.
- Mix up the veggies. Use seasonal veggies for this one-pot meal. Add mushrooms, zucchini, or green beans to this dish for more nutrients, or any leftover veggies you have in the fridge!
- Turn up the heat. Add some cayenne pepper, or chili powder to the mix while cooking, or add diced jalapenos with your peppers for some extra heat. You could also use canned tomatoes that have green chilis in them.
- Seasoning. Add some cajun seasoning or some of your favorite herbs for a different flavor.
- Tomatoes. Use a different type of canned tomatoes for extra flavor. Diced tomatoes with habaneros or green chilis will add more spice, whereas cans with lime and cilantro will give burst of freshness and citrus to your dish. Add tomato paste for an even richer tomato flavor.
- Fresh herbs. Add some fresh herbs like cilantro or basil when serving.
- Cheese. Serve topped with some cheddar cheese, a Mexican cheese mix, or shredded mozzarella cheese.
More One Pot Meals To Try
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One Pan Sausage and Rice
- 2 tablespoons canola oil
- 2 smoked sausages sliced
- 1 onion finely diced
- 1 green pepper finely diced
- 1 red pepper finely diced
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 1 pinch red pepper flakes optional
- 2½ cups low sodium chicken broth
- 398 ml canned fire-roasted tomatoes 14 oz
- 1½ cups long grain white rice (I used Jasmine)
- In a large skillet, heat oil over medium-high heat.
- Add sausages, onion, and peppers and cook until starting to brown, about 4-5 minutes.
- Add garlic, salt, oregano, pepper, paprika, and pepper flakes if using. Cook for 1 minute.
- Rinse the uncooked rice well and drain the water.
- Add chicken broth and tomatoes and bring to a simmer. Stir in rinsed rice, cover, and reduce heat to medium-low.
- Cook, stirring occasionally as the rice cooks until it is al dente, about 12-15 minutes.
- Taste and adjust seasonings to your liking. Serve.
- Store: Store leftovers once they have completely cooled. Put them in an airtight container in the refrigerator for 3-4 days.
- Freeze: Leftover smoked sausage and rice can be frozen for 2-3 months. Simply store it in a freezer-safe container, or in a freezable bag, and pop it in the freezer! To reheat, thaw overnight in the fridge then microwave or warm on the stove with a splash of chicken broth until heated through.
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