This easy one-pan dinner is made with smoked sausage, bell peppers, corn, and instant rice for a cozy, family-approved meal. A hearty skillet dinner that comes together fast and tastes like comfort in a pan!
The weeknight skillet I never get tired of
I make this sausage and rice skillet more often than I’d like to admit—because it’s just so dang easy and every single person at my table loves it. It’s one of those recipes I don’t have to think about: No fancy ingredients, no complicated steps, just a comforting, flavor-packed meal I can throw together in 30 minutes after a long day!
I usually pick up a smoky pork kielbasa-ish sausage from my butcher, or if he’s out I get one from the grocery store. The peppers, corn, and onion are simple—but the flavor payoff is huge if you give them a little time to soften and brown.
We eat this all year long, whenever we need something cozy and filling that doesn’t destroy the kitchen! I often have a kid or my husband make a zippy salad on the side to balance out the flavors, usually some greens with honey mustard dressing. So good!
Choose your favorite smoked sausage
Most smoked pork sausages works here—kielbasa, Polish sausage, even smoked turkey sausage if that’s what you like. I usually go for a smoked kielbasa-ish sausage from the local butcher, because it’s what I grew up with and the flavor is unbeatable!
And what if I don’t have instant rice?
This is made with instant rice, which cooks quickly and helps make this a true one-pan meal. If you don’t have instant rice, you can substitute 1 to 1 ¼ cups parboiled rice and increase the broth to 3 cups. That swap works great, just simmer a little longer and stir now and then so it doesn’t stick!
Real life cooking tips
Let your sausage, onion and peppers get nice and browned/softened before moving on—it adds SO much flavor and makes this skillet taste like it took way more effort than it did.
If you’re out of fresh herbs, a sprinkle of dried oregano in the cooking step is delicious. But when I have fresh oregano growing in the summer? It’s a must. In winter, I love green onions as a topping for that fresh, zippy kick!
Leftovers don’t exist when it comes to rice recipes in my house 🙃 I’m overly cautious about food safety, and I prefer not to eat leftover rice. Your call what you are comfortable with! These are the recommendations for safely handling cooked rice.
Printable recipe
Kielbasa and Rice Skillet
Ingredients
- ½ tablespoon oil
- 1 pound smoked sausage (cut into ½ inch rounds)
- ½ cup chopped yellow onion (about ½ medium)
- 1 medium red bell pepper (diced (about ⅔ cup; you can also use green bell pepper if you prefer, or a mix!))
- 1 cup corn kernels (frozen, canned or fresh – anything goes!)
- 2 tablespoons tomato paste
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- 2 cups instant rice
- 2 cups low sodium chicken broth
- salt & pepper (to taste)
Instructions
- Heat oil in a large, deep skillet or sauté pan over medium-high heat. Add kielbasa, onion and pepper and cook until starting to brown.½ tablespoon oil, 1 pound smoked sausage, ½ cup chopped yellow onion, 1 medium red bell pepper
- Reduce heat to medium. Stir in corn, tomato paste, garlic powder and ground paprika and cook for one more minute.1 cup corn kernels, 2 tablespoons tomato paste, ½ teaspoon garlic powder, ½ teaspoon ground paprika
- Stir through the rice, then mix in the broth. Bring to a boil over medium high heat.2 cups instant rice, 2 cups low sodium chicken broth
- Reduce heat to a simmer, cover, and cook until rice is done and sauce has thickened, stirring occasionally. Check for seasoning and add salt and pepper to taste. Serve with chopped green onion or herbs, if you like.salt & pepper
Comments
No Comments