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This one-skillet meal will make your dinnertime stress free. Smoked sausage, onions, shallot, and sweet peppers are sautéed until soft, then slowly simmered with white rice in a rich, flavorful tomato sauce. Your family will love the smoky flavor from the sausage. It pairs perfectly with the bold Tex-Mex flavors in this dish.
Leftovers reheat beautifully, making this a perfect make-ahead meal. And since you are only using one skillet, cleanup is a breeze!
Recipe adapted from Yellow Bliss Road.
It's Tuesday evening, 5:45 p.m. You're exhausted from a long day of work. You manage to pour a glass of wine and squeeze in a 10-minute breather before everyone asks, "What's for dinner?" Don't worry! I've got you covered. This easy, one-skillet meal is a go-to weekday recipe in our house. It incorporates simple, staple ingredients that are always in the pantry.
Start by heating some olive oil in a large skillet over medium heat. Add the diced onion, minced shallot, and bell peppers. Sauté the veggies until they have softened, about 5 to 7 minutes.
Did I mention the flavors were bold? This recipe calls for a lot of garlic – 2 big tablespoons of prepared minced garlic and 1 teaspoon of garlic powder. If you feel this is too much for your family, feel free to adjust to your liking. Next, add in the diced smoked sausage and minced garlic. Stir to combine with the softened peppers and onions. Cook an additional 5 to 7 minutes, stirring often or until the sausage begins to brown and get some color.
Add in the rice, tomato sauce, chicken broth, and spices. Stir well to combine. Allow the mixture to come to a boil. Turn the heat down and cover. Allow the rice and sauce to cook until the rice is tender and most of the broth has been absorbed, about 10 to 15 minutes. Be sure to keep an eye on it. You don't want to overcook the rice. It will become mushy, and nobody likes mushy rice.
At our house, we like to serve this with fresh, chopped cilantro leaves and a dollop of sour cream or non-dairy yogurt. If you're feeling a little spicy, feel free to add in a few pinches of cayenne pepper.
This recipe makes 8 servings.
To make this a meal prep meal: Divide the Smoked Sausage and Rice Skillet into 8 reusable, microwave-safe containers. Add a splash of water to each before reheating. Store in the refrigerator for up to 3 days.
Let’s get cooking!
Ingredients
1 8-ounce can of tomato sauce
2 cups of white rice, rinsed
2 7-ounce packages of smoked sausage (I used John Morrell Skinless Smoked Sausage, which is gluten-free), cut into bite-size pieces
1 shallot, minced
1 cup of onion, diced fine
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 tablespoons of minced garlic (I used prepared minced garlic in a jar)
1 32-ounce container of chicken broth
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon of salt, plus more to taste
Olive oil for sautéing
1/2 cup chopped fresh cilantro for serving (optional)
How to make
Please be sure to visit Yellow Bliss Road for the source recipe and original instructions.
In a large skillet, heat olive oil over medium heat.
Add the diced onion, minced shallot, and bell peppers and cook until soft, about 5 to 7 minutes.
Add the diced smoked sausage and minced garlic. Stir to combine with the softened peppers and onions. Cook an additional 5 to 7 minutes, stirring often or until the sausage begins to brown and get some color.
Add in the rice, tomato sauce, chicken broth, spices and salt. Stir well to combine.
Allow the mixture to come to a boil. Turn the heat down and cover.
Allow the rice and sauce to cook until the rice is tender and most of the broth has been absorbed about 10 to 15 minutes. Be sure to keep an eye on it. You don't want to overcook your rice.
Add in chopped fresh cilantro, if using.
Season with additional salt and pepper if desired.
Enjoy!
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