Easy One Pot Sausage and Rice

Sausage and rice skillet is the ultimate cozy weeknight dinner. This one-pot wonder combines smoky, golden sausage slices with tender rice, colorful bell peppers, and sweet peas, all cooked together in a single pot that does all the heavy lifting for you.

Love More Dinner Ideas? Try My Cajun Macaroni and Cheese with Andouille Sausage or this Cheddar Bay Sausage Balls next.

Why You’ll Love This Recipe

• One-pot simplicity – Everything cooks together in a single pot, which means less time doing dishes and more time enjoying dinner with your family.
• Smoky, savory flavor – The smoked sausage creates a deeply flavorful base that seasons the entire dish as it cooks, making every bite absolutely delicious.
• Budget-friendly and filling – This recipe stretches a few simple ingredients into a hearty meal that satisfies everyone at the table without breaking the bank.
• Flexible and forgiving – You can use whatever smoked sausage you have on hand, swap vegetables based on what’s in your fridge, and it still turns out perfectly.
• Weeknight hero – From start to finish in about 45 minutes, with most of that time being hands-off simmering.

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Ingredients You’ll Need

Main Ingredients:

• 400g/14oz smoked sausages (about 3 kransky sausages), sliced ¼” thick – Kielbasa, andouille, or smoked chorizo all work beautifully here
• 3 tablespoons extra virgin olive oil, divided
• 5 garlic cloves, finely minced – Fresh garlic makes all the difference
• 2 medium onions, chopped (or 1 large) – Yellow or white onions work best
• 1 yellow bell pepper, cut into 1-inch squares
• 1 red bell pepper, cut into 1-inch squares – The colors make this dish so pretty
• 1½ cups long grain white rice, uncooked – Jasmine or basmati work great too
• 2½ cups chicken stock or broth, low sodium – Vegetable stock works if you prefer
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ¾ teaspoon smoked paprika – Regular paprika works in a pinch
• 2 cups frozen peas, thawed
• 2 tablespoons fresh parsley, chopped (optional) – For a fresh, bright finish

Why These Ingredients Work

The smoked sausage is truly the star of this dish. When you brown those slices in the pot, they release all their smoky, savory oils and create the most flavorful base for everything else. It’s like liquid gold that seasons your rice from the inside out.

The garlic and onions build on that foundation, adding sweetness and depth, while the bell peppers bring a gentle crunch and pop of color that makes the dish feel special. Long grain white rice is perfect here because it stays fluffy and separate, never mushy, and it drinks up all that delicious chicken stock.

The frozen peas are added at the very end so they stay bright green and sweet instead of overcooked and sad. And that smoked paprika? It doubles down on the smoky flavor and gives everything a warm, almost rustic quality that feels like Sunday dinner at grandma’s house.

Essential Tools and Equipment

• Large heavy-based pot or Dutch oven with a lid – This is crucial for even cooking and proper steaming
• Sharp knife and cutting board – For prepping your vegetables and sausage
• Wooden spoon or spatula – For stirring and fluffing
• Slotted spoon – To remove the sausage while keeping all those tasty oils in the pot
• Measuring cups and spoons – Because accuracy matters with rice and liquid ratios
• Fork – For fluffing the finished rice

Step-by-Step Instructions

Step 1: Brown the Sausage

Heat 2 tablespoons of olive oil in your large heavy-based pot over medium-high heat. Once the oil is shimmering, add your sliced sausages in a single layer. Let them cook undisturbed for about 2 minutes until they’re golden brown on one side, then flip and brown the other side. You want those beautiful caramelized edges because that’s where all the flavor lives. Remove the sausages with a slotted spoon and set them aside on a plate.

Step 2: Sauté the Aromatics and Peppers

Add the remaining tablespoon of oil to the same pot (with all those gorgeous browned bits still in there). Toss in the minced garlic and chopped onions, stirring them around for about 2 minutes until your kitchen smells absolutely incredible. Then add both bell peppers and cook for another 2 minutes, stirring occasionally, until the onions turn translucent and soft.

Step 3: Add Rice and Liquid

Now comes the easy part. Add your uncooked rice to the pot and stir it around for about 30 seconds so every grain gets coated in that flavored oil. Pour in the chicken stock, then add the smoked paprika, salt, and pepper. Nestle those beautiful browned sausage slices back into the pot. Give everything a good stir to make sure nothing’s stuck to the bottom, then turn up the heat and bring it all to a rolling boil.

Step 4: Reduce Heat and Simmer

The moment you see those bubbles breaking the surface, immediately turn the heat down to low. If your stove runs cool, you might need medium-low instead. You want just a gentle bubbling—not a violent boil, but not completely still either. This is the sweet spot where the rice cooks perfectly.

Step 5: Cover and Let It Work Its Magic

Pop that lid on tight and set a timer for 20 minutes. Now here’s the hard part: walk away. Don’t lift the lid. Don’t peek. Don’t stir. I know it’s tempting, but every time you lift that lid, steam escapes and your rice won’t cook evenly. Trust the process. Go set the table, make a salad, or just breathe for a minute.

Step 6: Add Peas and Rest

After 20 minutes, take the pot off the heat completely. Move quickly now: lift the lid, scatter those thawed peas across the top of the rice, and immediately put the lid back on. Don’t stir—just let the peas sit on top. Let the whole pot rest, covered, for 10 minutes. The residual heat will gently cook the peas and let the rice finish steaming to fluffy perfection.

Step 7: Fluff and Serve

After the resting time, remove the lid and sprinkle on your fresh parsley if you’re using it. Take a fork and gently fluff the rice, working from the edges toward the center, folding the peas and sausage throughout. Every grain should be separate and tender, and the colors should look like a beautiful mosaic.

You Must Know

The rice-to-liquid ratio is sacred in this recipe. Use exactly 1½ cups rice to 2½ cups liquid. Too much liquid and you’ll have mushy rice; too little and it’ll be crunchy and undercooked. Also, please don’t skip the resting time at the end. I know you’re hungry and it smells amazing, but those 10 minutes allow the steam to redistribute and finish cooking the rice evenly. If you dig in right away, the bottom might be a bit wet and the top might be a bit firm.

My Personal Secret: I always taste my chicken stock before adding it. If it’s really salty, I cut back on the added salt to ¾ teaspoon or even ½ teaspoon.

Pro Tips & Cooking Hacks

Always slice your sausage on a slight diagonal, it gives you bigger pieces with more surface area to brown. If you’re using raw sausages instead of smoked ones, cut them into thick chunks rather than slices since raw meat is too soft to slice neatly. They’ll look like little meatballs in the finished dish and taste incredible.

Don’t thaw your peas in the microwave or stovetop; just leave them in a colander at room temperature for about 15 minutes while you prep everything else, or run them under cool water for 30 seconds. If your finished rice seems a bit dry, drizzle in a tablespoon or two of extra stock or water and fluff it through.

The biggest mistake people make is cooking on heat that’s too high after covering the pot, which causes the bottom to burn while the top stays undercooked. Low and slow is the way to go.

Flavor Variations & Suggestions

If you want to add some heat, toss in a diced jalapeño with the bell peppers or stir in a pinch of cayenne pepper with the paprika. For a more Spanish-inspired version, use smoked chorizo and add a pinch of saffron to the rice along with the stock.

You can swap the peas for corn, green beans, or even diced zucchini, just add heartier vegetables with the bell peppers so they cook through. If you love mushrooms, sauté a cup of sliced mushrooms along with the onions and garlic for an earthy, savory twist.

Fresh herbs like thyme or oregano can replace the parsley for a different flavor profile. Some folks love adding a squeeze of fresh lemon juice over the finished dish for brightness, and honestly, it’s wonderful.

Make-Ahead Options

This recipe doesn’t really need to be made ahead since it’s so quick, but you can definitely do the prep work in advance. Chop your vegetables and slice your sausage the night before, store them in airtight containers in the fridge, and then everything comes together in minutes when you’re ready to cook.

The finished dish actually tastes even better the next day after all the flavors have had time to meld together, so leftovers are a blessing. You can also freeze the cooked sausage and rice skillet in individual portions for up to 2-3 months. Just let it cool completely, portion it into freezer-safe containers, and label with the date. Thaw overnight in the refrigerator before reheating.

What to Serve With Sausage and Rice Skillet

This is honestly a complete meal on its own, but if you want to round things out, a simple green salad with a tangy vinaigrette cuts through the richness beautifully. Crusty bread or garlic bread is perfect for soaking up any extra juices at the bottom of your bowl.

If you want to make it feel more special, roasted or steamed green beans on the side add a nice crisp texture. A glass of light red wine or crisp white wine pairs wonderfully for the adults, and sweet iced tea or lemonade for everyone. For dessert, keep it simple with something light like fruit salad or sorbet since the main dish is so hearty and satisfying.

Allergy Information

This recipe contains gluten from potential additives in some sausages, so check your sausage labels if you’re cooking for someone with celiac disease or gluten sensitivity.

There’s no dairy in the base recipe unless your sausage contains milk products. For a dairy-free version, just verify your sausage and stock are dairy-free. If you need a soy-free option, check your stock and sausage labels carefully as many contain soy.

To make this lower in sodium, use low-sodium or no-salt-added chicken stock and reduce the added salt. You can also look for reduced-sodium sausages. This recipe isn’t suitable for vegetarians or vegans as written, but you could use plant-based sausage and vegetable stock for a meat-free version.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The rice will absorb more liquid as it sits, so it might seem a bit drier than when you first made it.

When reheating, add a splash of water or chicken stock, about 2 tablespoons per serving,to bring back that tender, moist texture. You can reheat in the microwave in 1-minute intervals, stirring between each, until heated through.

On the stovetop, warm it in a covered pot over low heat, stirring occasionally, for about 5-7 minutes. If you’re freezing portions, let them thaw completely in the fridge overnight before reheating for the best texture.

Questions I Get Asked A Lot

Can I use brown rice instead of white rice?

You can, but you’ll need to adjust the cooking time and liquid. Brown rice takes about 45 minutes to cook and needs about 3 cups of liquid instead of 2½ cups. Everything else stays the same, just plan for a longer cooking time.

My rice came out mushy. What happened?

This usually means there was too much liquid or the heat was too low during cooking. Make sure you’re measuring your rice and stock accurately, and check that your simmer is actually bubbling gently—not just sitting there barely moving.

What if I don’t have smoked sausage?

Regular fresh sausage works great too! Just remove the casings and crumble the meat as it browns. You’ll lose the neat slices, but the flavor will still be wonderful. You might want to add an extra ¼ teaspoon of smoked paprika to make up for the missing smoky flavor.

💬 Tried this recipe? Leave a comment and rating below! I love hearing about your cooking adventures and any tweaks you made to make this recipe your own.