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Sausage and Rice

Indulge in the savory flavors of our quick Sausage and Rice, a one-pot wonder that’s perfect for busy weeknight dinners. This dish features a hearty blend of aromatic smoked sausage and tender rice combined with the subtle sweetness of caramelized onions and bell peppers.

Wooden spoon picking up sausage and rice from a cast iron skillet.


Experience the rich and delicious taste of this flavorful Sausage and Rice dish, ideal for those evenings when time is short – it’s done in under 30 minutes! – but the craving for a delicious, home-cooked meal is strong.

Why You’ll Love This Sausage and Rice Recipe

  • Prep-friendly. Make it in advance and just reheat it throughout the week.
  • Easy clean-up. Since it’s a one-pot dinner, there’s barely any cleaning involved.
  • Delicious. This fluffy rice dinner with lots of juicy sausage will become a weeknight staple in no time.
  • Versatile. Use a different kind of rice, add more veggies, or make it Jambalaya-style, depending on what you’ve got on hand.
  • Quick. Everyone’s got at least 20 minutes to throw this recipe together.
Overhead image of the ingredients used to make Sausage and Rice.

Ingredients For Sausage and Rice

  • Olive oil: Feel free to use avocado, coconut, corn, or vegetable oil for this.
  • Smoked turkey sausage: Use your favorite kind, but remove the casings.
  • Yellow onion: White onion works too.
  • Green bell pepper: Any color of bell pepper is great.
  • Salt and pepper: I prefer kosher salt and freshly cracked pepper.
  • Garlic cloves: You can use 1/2 teaspoon of garlic powder instead.
  • Vegetable broth: Pick a low-sodium kind for best results.
  • Minute® White Rice: Brown rice works, too.
  • Fresh parsley: This is an optional garnish. Leave it out if you want.

How to Make Sausage and Rice

It’s just like making your favorite rice but with juicy sausage and tender veggies mixed in. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Brown the sausage. Add 1 tablespoon oil to a large pan over medium-high heat. Stir in the sausage and cook it until browned. Remove it from the heat and set it aside.
  • Cook the veggies. Add the remaining oil to the pan and cook the onions and bell peppers. Season with salt and pepper. Mix in the garlic and cook it for another minute.
  • Add the broth and rice. Pour in the broth and bring it to a boil. Add in the rice and cooked sausage. Reduce the heat, cover it with a lid, and cook it for another 5 minutes.
  • Garnish and serve. Remove it from the heat. Garnish the rice with parsley, serve, and enjoy!
Stirring through rice and sausage with a wooden spoon.

Recipe Tips And Variations

  • Change the seasonings. Adding 1 teaspoon paprika or 1/2 teaspoon Old Bay seasoning can add more depth.
  • Even slices. Make sure the sausages are evenly sliced so that they cook evenly in the pan.
  • Swap the sausage. Use any type of smoked sausage, chorizo, or leftover breakfast sausages to throw this rice together.
  • Make it Jambalaya-style. Stir in grilled shrimp and 1/2 to 1 teaspoon Cajun seasoning for a Jambalaya-style rice.
  • Add veggies. Mix in sauteed mushrooms, baby spinach, cabbage, or peas to make this dish heartier.
  • Use homemade. If you’ve got a family recipe for simple steamed rice, go ahead and use it. It doesn’t matter if you make it in a rice cooker.
  • Brown rice. If you’d like to use brown rice, I suggest picking up quick-cooking brown rice because the recipe won’t work as written if you use traditional rice.

Serving Suggestions

Sausage and Rice is the perfect dinner for busy days. You can enjoy it on its own, or a bowl of Minestrone Soup would be a great starter. I love it with sides like my Roasted Artichokes, Corn on the Cob, or Cauliflower Steaks. Other side ideas include Roasted Brussel Sprouts with Bacon and Roasted Butternut Squash.

Sausage and rice served in a white dinner bowl.

How to Store & Reheat Leftovers

  • Storage: Place leftovers in an airtight container and refrigerate them for up to 5 days. This recipe isn’t freezer-friendly, but you can still make it ahead for the week.
  • To reheat it: Pop it into the microwave in 30-second intervals until warm. You can also reheat it in a pan over medium heat for 5 minutes, stirring occasionally.

One Skillet Dinners To Try

Stirring through rice and sausage with a wooden spoon.

Sausage and Rice Recipe

Katerina | Diethood
Experience the savory flavors of this quick, one-pot Sausage and Rice, featuring a blend of smoked sausages and tender rice combined with sauteed onions and bell peppers.
4.60 from 10 votes
Servings : 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 2 tablespoons olive oil, divided
  • 14 ounces smoked turkey sausage, cut into 1/2-inch slices
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • salt and fresh ground black pepper, to taste
  • 2 cloves garlic, minced
  • cups low-sodium vegetable broth
  • 2 cups Minute White Rice, you can also use Minute Brown Rice
  • chopped fresh parsley, for garnish


  • Heat 1 tablespoon olive oil in a large skillet.
  • Add the sliced sausage to the skillet and cook over medium-high heat for 5 minutes, or until nicely browned, stirring frequently.
  • With a slotted spoon, remove the sausages from the skillet and set aside.
  • Add the remaining olive oil to the skillet. Stir in onions and green pepper; season with salt and pepper and continue to cook for 4 minutes, stirring occasionally.
  • Add garlic and continue to cook for 1 more minute.
  • Pour in the vegetable broth and bring to a boil.
  • Stir in the rice and previously prepared sausages.
  • Turn down the heat to medium-low, cover with a lid and cook for 5 minutes.
  • Remove from heat and stir.
  • Garnish with parsley and serve immediately.


  • Opt for Different Sausage Varieties: Use varieties like chorizo, Andouille, smoked sausage, or even some leftover breakfast sausages.
  • Introduce New Flavors: Experiment with seasonings by adding a teaspoon of paprika or half a teaspoon of Old Bay to enhance the dish’s complexity.
  • Incorporate Vegetables: Boost the heartiness by mixing in sautéed mushrooms, baby spinach, cabbage, or peas.
  • Create a Jambalaya Twist: Add grilled shrimp and half to one teaspoon of Cajun seasoning for a Jambalaya-inspired variation.
  • Choosing Rice: You can use any quick-cooking rice. Note that quick-cooking rice is recommended because this recipe, as written, is not suitable for traditional rice.


Calories: 420 kcal | Carbohydrates: 78 g | Protein: 7 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 125 mg | Potassium: 198 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 175 IU | Vitamin C: 26.4 mg | Calcium: 38 mg | Iron: 0.9 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Lunch, Lunch/Dinner
Cuisine: Macedonian
Keyword: sausage and rice, sausage and rice recipe, sausage and rice skillet
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83 comments on “Sausage and Rice”

  1. I’m going to be making this, and I really like your suggestion to add chopped cabbage. Looks wonderful, and who can argue with a one-pan dinner?

  2. Not bad… the only issue I had was that I kinda had to double the amount of vegetable broth your recipe calls for. It could just be the rice, and I supposed that 2 cups wouldn’t be enough for 4 cups of minute made rice. Otherwise, I’m pleased. Thanks for the recipe!

  3. First I’d like to say You’re awesome for letting the trolls have it. They didn’t want to read the blog but took the time to say they didn’t want to read the blog 🤔🤣

    I’ve made this several times and my whole family loves it. I’ve used bratwurst, leftover or fresh, and chicken broth in place of veggie broth. Still tastes amazing!

  4. Delete the long boring story and keep the recipe.

    Stop adding backstory just to squeeze in more ads

    That is all

      1. Seriously, enough with the excessive and ultra pointless back stories for every single recipe. Literally no one cares, we all skip these fake ass paragraphs. I came here for dinner ideas, stfu

        1. Katerina - Diethood
          Katerina Petrovska

          Hey Troll,
          So, you came to MY blog, MY property, MY website, to tell me what I can and can’t write on it? Go and get your recipes from the wordless websites like, Bon Appetit or Food Network. Why are you hopping to recipe blogs if you don’t want to read them? 🙄 There’s also a button at the very top of this post that says “JUMP TO RECIPE”. Click that and POOF! You won’t have to read a damn word. This option will simply just scroll you straight down to the recipe card. Then, you can just print it, and gtfo. Problem solved.

          1. AMEN. Go read a cookbook. Asshole.

            I love the stories about your mom. Tell everyone who doesn’t to go eat crap for all you care.

            I love the stories. I bet your mom does too (if you’re fortunate enough to still have her). My mom has been gone 16 years, she made every ingredient count also. No waste. You keep it up girl!!

  5. I love this! I had leftover jasmine rice that I needed to use. So I cut back on the broth and when the veggies were cooking I added a little tomato juice too. Since the rice is cooked I added it at the end with the little bit of broth and veggies in the meat and sprinkled a bit of cheese on it shut it off, put the lid on it. My kids loved it and they’re young and can be difficult

  6. Misread the ingredients. It’s minute white rice or _minute_ brown rice. I thought it meant just regular brown rice and I’ve been at the stove for hours now adding water as it cooks.

  7. OK, all the excellent reviews, but mine did not come out good at all. I’m so disappointed. I guess I’m the only one that did not understand the instructions. my dish turned out mushy and soggy. I used regular cooked white rice. The recipe didn’t state uncooked or cooked rice.

    1. Avatar photo
      Ann M Hinton

      Minute rice absorbs water. It is dried and then the boiling water makes it cooked. It’s like instant potatoes. That is why your dinner was soggy. Try it again with your cooked rice and maybe only half cup of liquid.

  8. So I made this last week and my sons and husband are begging me to make it again! Thank you, Katerina! 🙂

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