A one pan Smoky Sausage and Rice Skillet Dinner that is hearty, smoky, and ready in just 25 minutes! Perfect for busy weeknights.
This easy one-pan smoked sausage and rice skillet dinner is so simple, but bursting with great taste.
Everything cooks together in one skillet, which means less washing up and more flavor developing in the same pan!
Use your favorite sausages, like Polish sausages, kielbasa etc.
The rice absorbs the smoky broth and the kielbasa sausage juices, and the bell peppers soften just enough to add sweetness and texture.
The flavor is savory and smoky, with a gentle warmth from paprika. It is not complicated, but it is satisfying.
If you have a pack of smoked sausage and a cup of rice, you are already most of the way there.
I like recipes like this because they are flexible. You can adjust the spice level, swap the vegetables, or even change the type of sausage depending on what you have. Throw in a big handful of spinach at the end if you like, or a cup of peas. Add in your favourite vegetables to change it up!
If you love using kielbasa, be sure to check out Air Fryer Kielbasa and The 44 Best Kielbasa Recipes (Polish Sausage).
This dish sits somewhere between American comfort food and Eastern European influence, mainly due to the use of smoked sausage like kielbasa. Skillet rice dishes are common across many cuisines, from Spanish arroz dishes to Cajun jambalaya, but this version is simplified for everyday home cooking.
It is not tied to a single tradition, but it borrows the idea of cooking rice with proteins and spices in one pot, which is a widely used technique around the world.
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Why You'll Love This Recipe
- It uses one pan, which means less cleanup after cooking.
- The ingredients are affordable and easy to find in most supermarkets.
- Smoked sausage adds rich flavor without extra effort.
- The recipe is flexible and easy to adapt with different vegetables or spices.
- It works well for meal prep and reheats easily.
- The cooking process is simple enough for beginners but still satisfying for experienced cooks.
Ingredients
You only need simple pantry ingredients for this recipe!
- Smoked sausage. This is the main protein and flavor base. Kielbasa works well, but any smoked sausage can be used.
- Long grain rice. It cooks evenly and stays separate. You can substitute basmati or jasmine rice if needed.
- Chicken broth. Adds depth and helps cook the rice evenly. Vegetable broth can be used as an alternative.
- Red bell pepper. Brings sweetness and color. Other peppers or vegetables can be substituted.
- Smoked paprika. Enhances the smoky flavor and adds warmth. Regular paprika can be used in a pinch.
- Salt. Balances the flavors. Adjust depending on how salty your sausage and broth are.
- Parsley. Adds freshness at the end. You can substitute with other herbs like cilantro.
See the recipe card for quantities and method.
Smoked Sausage
Smoked sausage is the backbone of this recipe.
It is already cooked, which means you are focusing on building flavor rather than cooking raw meat from scratch. Just fry it up to get that lovely golden crust.
The smoking process gives it a deep, savory profile that infuses the rice as it cooks.
Kielbasa is a popular choice because of its garlic notes and firm texture, but many types of smoked sausage and Polish sausage work well here.
How to make Sausage and Rice Skillet
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Cut the smoked sausage into slices.
Place a large skillet over medium heat. Place the sausage into the skillet and cook for 5 minutes.
Add the rice, broth, bell pepper, paprika and salt.
Bring to a simmer.
Cover and cook for 20 minutes, stirring occasionally. Add a little water if it's starting to dry out before the rice is cooked.
Serve sprinkled with chopped parsley
Scroll down for the full ingredients list and method.
Serving Suggestions
- Serve with a simple green salad.
- Pair with crusty bread to soak up the broth.
- Add a fried egg on top.
- Serve with a side of roasted vegetables like Maple Roasted Sweet Potato, Arkansas Green Beans with Bacon, or Buttered Cabbage.
- Top with grated cheese.
- Add a squeeze of lemon for brightness.
- Add a dollop of sour cream for richness.
Variations
- Use spicy sausage for a hotter version.
- Add garlic and onions for more depth.
- Stir in frozen peas or corn near the end of cooking.
- Use brown rice and increase cooking time and liquid. A
- dd canned tomatoes for a slightly saucy texture.
- Include mushrooms for an earthy flavor.
- Swap bell peppers for zucchini or green beans.
- Add chili flakes for extra heat.
- Use shrimp instead of sausage for a lighter option.
- Make it vegetarian with plant-based sausage and vegetable broth.
More Sausage Recipes
Storage, Freezing, Make-Ahead Advice
Cooked rice needs a bit more care than many people realise, so I handle leftovers with that in mind.
- Let the skillet cool slightly, then transfer the rice to shallow containers so it cools quickly. Aim to refrigerate within one hour of cooking.
- Store in an airtight container in the fridge for up to 3 days. Keep it well sealed to prevent it drying out or absorbing other fridge smells.
- Reheat until the rice is steaming hot all the way through. Add a splash of water or broth before reheating to help restore moisture.
- Only reheat once. If you have already reheated a portion, do not chill and reheat it again.
- Do not leave rice sitting at room temperature for extended periods, as this increases the risk of bacterial growth.
- Freeze in portioned containers if you want to keep it longer. It will keep for up to 2 months, though the texture may soften slightly.
- Thaw frozen portions overnight in the fridge, then reheat thoroughly before serving.
Recipe Tips
- Brown the sausage properly before adding other ingredients to build flavor.
- Stir occasionally while cooking to prevent the rice from sticking.
- If the pan looks dry before the rice is cooked, add a small amount of water or broth.
- Keep the heat at a steady simmer, not a rapid boil.
- Let the dish rest for a few minutes after cooking so the rice can finish absorbing liquid.
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📖 Recipe
One Pan Sausage and Rice Skillet
Equipment
- Deep skillet
Ingredients
- 1 pound smoked sausage sliced (I used Kielbasa)
- 1 cup uncooked long grain rice
- 3 cups chicken broth
- 1 red bell pepper deseeded and sliced
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- Parsley
Instructions
- Place a large skillet over medium heat.
- Place the sausage into the skillet and cook for 5 minutes.
- Add the rice, broth, bell pepper, paprika and salt.
- Bring to a simmer.
- Cover and cook for 20 minutes, stirring occasionally. Add a little water if it's starting to dry out before the rice is cooked.
- Serve sprinkled with chopped parsley
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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