I love this Cheesy Sausage Rice Skillet because it’s a comforting, one-pan dinner that brings together smoky sausage, tender vegetables, fluffy rice, and melted cheddar cheese. It’s simple, filling, and perfect for busy weeknights when I still want something homemade and satisfying.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
12 oz smoked sausage, sliced into rounds
1 red bell pepper, diced
1 yellow bell pepper, diced
1 ½ cups broccoli florets
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup long-grain white rice
2 cups chicken broth
1 ½ cups shredded cheddar cheese
2 tablespoons chopped fresh parsley (optional)
Directions
I start by heating the olive oil in a large skillet over medium heat. Once the oil is warm, I add the sliced smoked sausage and cook it for a few minutes, stirring occasionally, until it’s nicely browned.
Next, I add the diced bell peppers and broccoli florets. I sauté everything together until the vegetables begin to soften but still have a bit of texture.
I stir in the garlic powder, onion powder, salt, and pepper, making sure the sausage and vegetables are evenly coated.
Then I add the rice and pour in the chicken broth. I stir well and bring the mixture to a boil.
Once it’s boiling, I reduce the heat to low, cover the skillet, and let it simmer until the rice is tender and the liquid is fully absorbed.
I remove the skillet from the heat, sprinkle the shredded cheddar cheese evenly over the top, and cover it again for a couple of minutes until the cheese is melted and gooey. I finish with chopped parsley if I have it on hand and serve it hot.
Servings and timing
I usually make this recipe for 4 servings.
Prep time is about 10 minutes, cooking time is around 25 minutes, and the total time comes to roughly 35 minutes. Each serving is approximately 410 calories.
Variations
I sometimes swap the cheddar for Monterey Jack or a spicy pepper jack when I want extra kick. When I’m out of broccoli, I use zucchini, green beans, or peas instead. If I want more heat, I add red pepper flakes or a dash of hot sauce. For a slightly richer dish, I stir in a splash of cream before adding the cheese.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it on the stovetop or in the microwave with a small splash of broth or water to keep the rice from drying out.
FAQs
Can I use a different type of sausage?
I often use smoked sausage, but I’ve also made this with turkey sausage or chicken sausage with great results.
Can I make this dish gluten-free?
I like that this recipe is naturally gluten-free as long as I use a gluten-free smoked sausage and broth.
Can I use brown rice instead of white rice?
I can use brown rice, but I adjust the cooking time and add a bit more broth since brown rice takes longer to cook.
Can I add more vegetables?
I frequently add onions, mushrooms, or spinach when I want to bulk it up with extra vegetables.
Can I make this ahead of time?
I sometimes make it ahead and reheat it later. It reheats well and still tastes comforting and cheesy.
Conclusion
I rely on this Cheesy Sausage Rice Skillet when I want a simple, hearty dinner that doesn’t sacrifice flavor. It’s easy, comforting, and flexible, making it a recipe I’m always happy to have in my rotation.
📖 Recipe:
Cheesy Sausage Rice Skillet
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A comforting one-pan dinner made with smoky sausage, tender vegetables, fluffy rice, and melted cheddar cheese, perfect for busy weeknights.
Ingredients
1 tablespoon olive oil
12 oz smoked sausage, sliced into rounds
1 red bell pepper, diced
1 yellow bell pepper, diced
1 ½ cups broccoli florets
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup long-grain white rice
2 cups chicken broth
1 ½ cups shredded cheddar cheese
2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced smoked sausage and cook, stirring occasionally, until browned.
- Add the diced bell peppers and broccoli florets and sauté until slightly tender.
- Stir in garlic powder, onion powder, salt, and pepper.
- Add the rice and chicken broth, stir well, and bring to a boil.
- Reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed.
- Remove from heat, sprinkle cheddar cheese on top, cover, and let melt.
- Garnish with chopped parsley if desired and serve hot.
Notes
Use gluten-free sausage and broth to keep the dish gluten-free.
Swap cheddar with Monterey Jack or pepper jack for variation.
Add a splash of cream for a richer texture.
Reheat with a little broth or water to prevent dryness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
