A bold and colorful dish, this smoked sausage and red rice skillet has just the right amount of smoky and peppery flavor. Filled with juicy, caramelized beef smoked sausage, slices of sweet red and yellow bell peppers, onions, and a kiss of tomato, it's a deliciously easy and belly-warming one pan meal!
Smoked Sausage and Red Rice Skillet, a Simple and Cozy Dinner
One of the things that I love most about home cooking is how one can take a relatively small handful of ingredients that happen to play well together, and turn them into a cozy, warming, one pan meal.
Longing for a dish that had a bit of kick to it, some smoky savoriness, I came up with this recipe for my smoked sausage and red rice skillet a while back when I happened to have some good quality beef smoked sausage in my fridge, along with a couple of colorful and sweet bell peppers.
Sausage and bell peppers are a wonderful match already, and when I thought about how to “round out” the rest of the dish, sliced onions came to mind, along with the addition of some cooked white rice folded into a delicious tomato “broth” to make the dish nice and rich.
I found that all of these simple yet tasty ingredients came together quickly and scrumptiously, instantly turning that white rice into delicious red rice, making it extra flavorful and colorful!
Part of what makes this smoked sausage and red rice skillet recipe so enticing to whip up on a busy weeknight is how very easy it is to prepare, pretty much ready to dig into in around fifteen minutes.
It also enlivens the senses with its mouthwatering aroma as the savory ingredients caramelize together in the hot skillet, becoming the ultimate warming and comforting dish perfect for hungry bellies hoping to be nurtured with some love-infused, home cooking!
How to Make Red Rice with Smoked Sausage as a One Pan Meal
To prepare this flavorful recipe, all you'll need is one pan or skillet to build and layer the flavors of its simple ingredients.
The beef smoked sausage, peppers, onions, garlic, hint of paprika, and the tomato broth naturally bring an abundance of flavor to the table (or skillet, in this case), so it's just a matter of allowing things to caramelize incrementally, or in layers, to create that deeper flavor.
Here's an overview of how I prepare my smoked sausage and red rice skillet recipe: (or just jump to the full recipe...)
- First, I caramelize and sear the smoked sausage in a heavy-bottom skillet (cast-iron is great for this). It should be nice and hot to allow the sausage to brown on all sides for a few moments. This also releases those tasty drippings to caramelize the aromatic veggies in!
- Once nice and browned, I remove the sausage, then add the peppers and onions to caramelize together before adding in some garlic. When ready, I remove the peppers and onions from the pan and keep them available with the sausage.
- The tomato “broth” is created with a hint of tomato paste and chicken broth (or stock), simmered for a moment before some cooked white rice is folded in, along with a pinch of paprika.
- To finish the dish, the sausage, peppers, and onions are then folded into the red rice, along with a touch more chicken broth, followed by a generous sprinkle of fresh herbs.
Recipe
Smoked Sausage and Red Rice Skillet
by Ingrid Beer
Category: Entree
Cuisine: American
Yield: Serves 4
Nutrition Info: 601 calories
Prep Time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients:
- Avocado or olive oil
- 1 (12 ounce) package smoked beef sausage (or your favorite variety), sliced
- 1 white onion, quartered and sliced
- 1 red bell pepper, cored and sliced
- 1 yellow bell pepper, cored and sliced
- 2 cloves garlic, pressed through garlic press
- Salt
- Black pepper
- 3 ounces (about half a tin) tomato paste
- 1 cup chicken broth/stock
- 4 cups cooked rice (I use white basmati rice)
- 1 teaspoon paprika
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped flat-leaf parsley
- Place a large cast-iron skillet or heavy bottom braising/Dutch oven-style pan over medium-high to high heat; once the skillet/pan becomes hot, drizzle in about 1 tablespoon of oil, and once that shimmers, add in the sliced sausage, and leave it undisturbed for a couple of moments, in order for it to sear up on that first side.
- Then, stir the sausage so that it can brown on the other sides for a few moments, and with a slotted spoon, remove from pan and set aside.
- Add into the skillet/pan the sliced onion, along with the sliced red and yellow bell peppers, and allow those to char and become golden, for about 3-4 minutes; then, add in the garlic and a couple of pinches of salt and pepper, and stir to incorporate.
- Once the garlic becomes aromatic, remove everything from the pan, and set it aside with the sausage.
- Reduce the heat to low, and drizzle in a little more oil, about a tablespoon or so; add in the tomato paste and about ½ cup of the chicken broth/stock and stir or whisk to blend, allowing it to cook for about 15-30 seconds just to cook out the raw flavor of the tomato paste and soften it a little bit.
- Add in the cooked rice and sprinkle over the paprika, and stir so that it gets well-coated in the tomato “broth”.
- Add back into the skillet the sausage and the charred onions and peppers, plus the remaining ½ cup of the broth/stock, and stir to combine everything well.
- Finish by stirring in the chopped cilantro and parsley, and then check to see if any additional salt and pepper is needed (you can even add some red pepper flakes if you like it spicy), and serve.
Tips & Tidbits for my Smoked Sausage and Red Rice Skillet Recipe:
- Juicy and savory sausage: I typically prefer to use beef smoked sausage in this dish, but you can certainly get creative by using your own favorite kind of sausage. You can use kielbasa, andouille, turkey or chicken sausage—it's up to you!
- Colorful bell peppers: I love the colorful nature of using both red and yellow bell peppers, but since both offer sweetness, feel free to use only red or only yellow peppers if that is what you have on hand. You could even sub green bell peppers, just know that these won't provide that nice sweet flavor.
- Type of rice: One of my favorite varieties of rice is white basmati rice, because I love the fragrance and flavor of it. You can use any white rice or even brown rice, because it is the tomato element that will turn it red. Just take note that you are adding in already cooked rice, and not cooking it in the pan.
Hungry for more easy and delicious skillet recipes? Check out this Hungarian Red Potato Goulash with Smoked Sausage, these Skillet Potatoes with Chicken, this Peruvian Skillet Chicken, or this French Onion Skillet Chicken!
Cook's Note: This recipe was originally published in 2015, and has been updated with even more love!
Melissa @ Bless this Mess
This looks like perfection in a bowl! And the best part... my whole family would love it! My kids love sausage and rice. I can't wait to try it!
The Cozy Apron
Hi Melissa, how awesome that even your kids would enjoy this! Hope you give this dish try, and that you all enjoy! Thank you for your comments.
Michelle
I made this last night we loved it especially my 1 year old daughter
The Cozy Apron
Hi Michelle, I love that! So glad you all enjoyed, and I especially appreciate it when the little ones really tuck in & gobble things up! Thanks for sharing.
Joanne Murray
YUM! I want this now. I will be making this very soon!
The Cozy Apron
Hi Joanne! I sure hope you do, and that you enjoy! Thanks for your comments.
Joanne Murray
Hi Ingrid! I made this for last night's supper and it was delicious! Thank you for all of your recipes and the beautiful photography.
The Cozy Apron
Joanne, I'm so glad to read that the recipe was a success for you! Thanks so much for taking a moment to come back and let me know!
Meagan
I'm just turning off the element after making this, and I'm hiding in the kitchen sneaking spoonfuls of it before I have to share it with my family. So good!! Thank you!
The Cozy Apron
Haha! 🙂 Too cute, Meagan! Hope you all enjoyed.
Vicki
You only need 1 cup of liquid for 4 cups of rice? Typically it's 2 1/4 cup of liquid/ 1 cup of rice.
The Cozy Apron
Hi Vicki! The recipe calls for 4 cups of cooked rice. 🙂
Yukari
Ingrid, I usually never comment on a recipe but I just had to say thank you for sharing this! I made it tonight and it was SO good. And I don't say that lightly. I am very picky when it comes to my food and this will definitely be added to our monthly (if not weekly) rotation! Thanks again for sharing this delicious recipe!
The Cozy Apron
Hi Yukari, thank you so much for that! I'm honored, and I'm thrilled that you enjoyed! I truly appreciate your sharing your experience with the recipe. 🙂
Krystle
Five star!
The Cozy Apron
Thank you, Krystle! Glad you enjoyed!
Vanessa
I am definitely making this for dinner tonight. My husband will be very happy if it turns out as good as it looks!
The Cozy Apron
Vanessa, I do hope you both enjoy!
Laura
I don't have a cast iron skillet. Will the results stay the same?
The Cozy Apron
Hi Laura, no worries—just use a heavy-bottom style pan, or frankly, whatever you have will work 🙂 Just make sure to sear off that sausage and get it nice and brown! Hope that helps!
Barbara
What is the brand name of the sausage u used?
The Cozy Apron
Hi Barbara, any brand, but I typically use Hillshire Farm.
Barb
Thanks for the tasty rice dish.The method was little different. This tempted me to cook this rice dish. I used andouille smoked sausage from giant eagle. And the brand name was hillshire farm cajun style. My family loved it. Next time I will try different sausage, but using the same method. Thanks once again.
Barb
I even tried your grilled lemon chicken flatbread wraps with spicy garlic suce. It was to die for. Thanks for the recipe. Spicy garlic sauce was delicious.
The Cozy Apron
Barb, your comments are music to my ears! I'm so happy to read that you've been enjoying a couple of different recipes—hope you try some more! Thank you for taking some time to comment on your experiences, and happy cooking to you!
Cathy
I don't have cilantro nor chicken stock. Is it ok to omit the cilantro or substitute it? Will it ruin if I add vegetable stock?
My husbands' mouth is watering!
The Cozy Apron
Hi Cathy, you can certainly sub the veggie stock; and if you don't have cilantro, then use some parsley if you have that. Or leave out all together...it adds a nice clean brightness, but I'd rather you make this with what you have on hand and than not make it at all. 🙂 Hope you enjoy!
Angel
Have you ever made this and froze it for later? Was thinking about freezing it but wasn't sure how the rice would come out when I take it out the freezer.
Victoria Beckman
Made this dish tonight & it was wonderful! I could make it without sausage & still love it!
The Cozy Apron
Thanks Victoria! So glad you enjoyed it!
Ellen
I only had one green bell pepper rather than the red and yellow. I used 3 cups of cooked rice, also.
I chopped the bell pepper into a very small dice (because my kid hates them) and carried on. There is this salty/sweet thing going on that I like a lot and I don't even know where the sweet came from, but man was it good. I will absolutely make this again—next time with the exact ingredients.
The Cozy Apron
Ellen, so glad this was a success for you, and that you'll be preparing it again! Thanks so much for taking a few moments to comment.
Ashley Maurer
Just made this tonight and cannot emphasize enough how absolutely delicious this is. All of my kids ate it up and had ran to get seconds. I doubled the recipe and had barely anything left over. This is something I will be making over and over.
The Cozy Apron
Hi Ashley, that is great news! I love to read that the kids love a recipe, too—they can be so picky and difficult to please sometimes, so that's saying something! 🙂 Thanks so much for sharing your experience with me.
Meredith
I have tomato sauce in my pantry, how many oz should be added to the dish? Thanks. I really would like to make this recipe tonite for dinner.
The Cozy Apron
Hi Meredith, I'd estimate about half a cup in place of the tomato paste.
jennifer Thompson
This is by far my favorite Pinterest recipe of all time! Thanks for sharing!
The Cozy Apron
Hey Jennifer, thanks so much for that! I'm honored! Glad you've been enjoying this recipe so much, and I hope you find some more recipes to whip up and enjoy as well. Thank you for commenting!
Teresa
Mrs cozy apron, ran across this recipe on Pinterest was looking for a recipe using leftover rice & yours peeked my interest ♥️, just finished using red& yellow peppers from our 1st time gardening! I must tell you I’m so happy I found this so delightful & a delicious recipe, & so simple but the flavors are wonderful ! Thanks so much for sharing !
The Cozy Apron
Hi Teresa, how fun! Those fresh peppers must taste so sweet and delicious! Thank you for commenting on your experience—I'm thrilled you enjoyed the recipe!
Ashlie
Just made it for lunch for my family. They loved it! They didn’t even say a word while eating... Great dish and so easy to make. I will be making this again...
The Cozy Apron
Hi Ashlie, that's wonderful!
I know that "silence" at a dinner table isn't always desirable, unless of course it's because the meal is so darn good, lol!
I'm very glad you all enjoyed this and that it's a keeper for you.
Cathy
Dear Cozy Apron,
since there are 2 of us, can I freeze the leftovers? I really want to make this recipe tonight
The Cozy Apron
Hi Cathy, of course!
I think it should be just fine—when you're ready to have it again, take it out of the freezer a couple of days ahead of time and thaw it in the fridge; then, get a skillet nice and hot when ready to serve, and sear it up!
Hope you enjoy! 🙂
Daisy
I made this using beyond meat plant based sausages
( because I prefer kinder meat as much as possible)
Of course it was great, simple and basic for a family weeknight meal with a hungry teenager. On the rotation.
The Cozy Apron
Hi Daisy, major points for scoring with a "hungry teenager"! 🙂 I love it...
Very glad you all enjoyed, and prepared this recipe according to your family's tastes and needs. I appreciate you sharing your experience, and I'm thrilled to have the recipe as part of your rotation!
K.S
Hi, I want to make this recipe but could you please tell me what type of rice you used or recommend: Red/Brown rice or White rice? The title of your recipe says "red rice" but in the ingredients list the rice type is not stated.
The Cozy Apron
Hi K.S., white rice is perfect.
I typically like to use basmati because it's aromatic, but regular white rice, cooked, is fine. It becomes red because of the rest of the ingredients. 😉
Amy
Made this for dinner tonight....so good! Used venison sausage that I had in the freezer and since it waan't smoked sausage, I used smoked paproka to give the dish a smokey flavour. I also added a chicken bouillon to the water I cooked my rice in to give it more flavour. Both my son and my husband said that I need to add this to our regular dinner rotation! Thanks for the great recipe!
The Cozy Apron
Hi Amy, so happy to read that! Your touches sound delicious, and I'm thrilled your family enjoyed this recipe! Thank you for sharing with me.
Mary Ellen
Loved this dish. This is the 3rd time I've made it and have to tell you it's one of our absolute favorites!!! The smoky and sweet flavors meld together perfectly.
Thanks for your tips and great photography as well:)
The Cozy Apron
Mary Ellen, I'm so honored to have this recipe take it's place at your dinner table for a third time now—so glad you're enjoying! 🙂
Thank you for your kind comments, and I hope you continue to gain much nourishment and coziness from this recipe as well as others!
Shanthie
So good and easy! Will definitely be a go to recipe. I used Silva Jalapeño and Pepper Jack smoked sausage from Costco...and the spice level was perfect!
The Cozy Apron
Hi Shanthie, thanks for sharing! I'm thrilled you enjoyed the recipe. 🙂
Sarah
To keep these recent times a little more interesting I've been exploring new recipes, and I have to say this is hands down my favorite! Absolutely delicious! This is one of my new favorite dishes and will be in regular rotation in my home, thank you so much for sharing!
The Cozy Apron
Sarah, so happy to read you enjoyed this comfy-cozy and warming little recipe, and are having some fun in your kitchen exploring a little!
So glad you shared your experience with me, as it makes my heart smile to know that this dish is a new favorite, and will now be a little part of your dinner rotation.
Hope you find many more recipes on the site to play around with and enjoy. Happy cooking, Sarah!
Elaine
Made this tonight using chicken apple sausage. Was delish!! Thank you for sharing your recipe!!
The Cozy Apron
My pleasure, Elaine! So glad you enjoyed. 😊