Ground sausage and rice is a one skillet dinner that tastes like it took much longer than it did. Savory crumbled sausage, onion, and bell pepper build the base, then rice simmers right in broth and tomatoes so it picks up every bit of flavor from the pan.
It is an easy way to turn a pound of sausage into dinner for four with only one pan to wash. The rice cooks in about 20 minutes, and the whole skillet is ready in well under an hour.
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Why This Ground Sausage and Rice Recipe Works
Sausage brings its own seasoning and fat, so the rice is cooked in flavor from the first minute. Toasting the dry rice with garlic powder and paprika for a minute or two coats each grain and adds a savory edge before any liquid goes in.
The liquid is balanced on purpose. Canned tomatoes add moisture, so the recipe uses 1 1/2 cups of broth for 1 cup of rice instead of the larger amount many skillet recipes call for. That keeps the rice fluffy instead of mushy.
Finally, the sausage is already salty, so the recipe adds very little salt. Taste at the end and adjust only if the pan needs it.
Ingredients for Ground Sausage and Rice
- 1 pound ground sausage
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, diced
- 1 cup long grain white rice, uncooked
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 1/2 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes, with their juice
- 1/4 teaspoon salt and pepper, to taste
- Fresh parsley for garnish
Use a mild or savory pork sausage for a family friendly skillet, or choose a spicy one if you want more heat. Low-sodium broth is important here because the sausage and the canned tomatoes already carry plenty of salt.
How to Make Ground Sausage and Rice
1. Brown the sausage
Heat the olive oil in a large, deep skillet over medium-high heat. Crumble in the sausage and cook until it is browned and cooked through, breaking it into small pieces as it cooks.
2. Soften the vegetables
Add the chopped onion and diced bell pepper to the pan and cook until they soften.
3. Toast the rice
Sprinkle in the rice, garlic powder, paprika, salt, and pepper. Stir and toast for 1 to 2 minutes so the rice is coated in the pan juices.
4. Add the liquid
Pour in the broth and the diced tomatoes with their juice. Stir well, scraping up any browned bits from the bottom of the pan.
5. Simmer covered
Reduce the heat to low, cover, and simmer for 18 to 22 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
6. Rest and fluff
Remove the pan from the heat and let it stand covered for 3 minutes. Fluff with a fork, taste for salt, and finish with chopped parsley.
How to Serve Ground Sausage and Rice
Serve the skillet straight from the pan with a simple green salad or steamed green beans on the side. A slice of quick cheesy garlic bread is great for scooping up the last bits of rice.
If you enjoy this style of dinner, try other skillet dishes like this Cajun sausage and rice skillet, this one pot smoked sausage and rice, or these andouille sausage and rice with peppers. Each one uses a different spice profile, so it is easy to rotate through them during the week.
How to Store and Reheat Ground Sausage and Rice
Rice needs quick cooling. Refrigerate leftovers within 1 hour of cooking, spread in a shallow airtight container so they chill fast. Eat within 3 to 4 days.
Reheat single portions in the microwave with a splash of water or broth, stirring partway through, until steaming hot and 165 degrees F. You can also warm a larger amount in a covered skillet over low heat.
Tips and Variations for Ground Sausage and Rice
Ground sausage is safe at 160 degrees F, so use a thermometer if you are unsure the pieces are done. The FDA covers safe temperatures and chilling in its safe food handling guide, which is worth a quick read if you cook for a crowd.
If your sausage releases a lot of fat, spoon off the extra before you add the vegetables. For a different flavor, stir in a pinch of red pepper flakes, swap the bell pepper for poblano, or finish the skillet with a handful of shredded cheese. Keep the lid on while the rice cooks, since lifting it lets steam escape and slows the cooking.
Frequently Asked Questions About Ground Sausage and Rice
Can I make ground sausage and rice ahead of time?
Yes. Cool it quickly, refrigerate it in a shallow container, and reheat with a splash of broth. It tastes just as good the next day.
Can I use brown rice in ground sausage and rice?
Brown rice needs more liquid and a longer simmer than white rice, so the timing and broth in this recipe would need to change. White long grain rice gives the most reliable result here.
What kind of sausage works best?
Any bulk ground pork sausage works, whether mild, savory, or spicy. Italian sausage is also a good choice if you like fennel flavor.
Why is my rice still crunchy?
The lid may have been lifted too often or the heat may have been too high. Add a few tablespoons of broth, cover, and cook a few more minutes on low.
Can I add more vegetables?
Yes. Mushrooms, spinach, or zucchini can be stirred in with the onion and pepper. Add leafy greens near the end so they only wilt.
Ground Sausage and Rice Skillet
Ingredients
Main Ingredients
- 1 lb ground sausage
- 1 tbsp olive oil
- 1 onion chopped
- 1 bell pepper diced
- 1 cup long grain white rice uncooked
- 1 tsp garlic powder
- 1 tsp paprika
- 1 ½ cup low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes with their juice
- ¼ tsp salt plus pepper to taste
- fresh parsley for garnish
Instructions
Cooking
- Heat the olive oil in a large deep skillet over medium-high heat, then crumble in the sausage and cook until browned and cooked through.
- Add the chopped onion and diced bell pepper and cook until softened.
- Stir in the rice, garlic powder, paprika, salt, and pepper and toast for 1 to 2 minutes.
- Pour in the broth and diced tomatoes with their juice and stir well, scraping up the browned bits.
- Reduce the heat to low, cover, and simmer for 18 to 22 minutes until the rice is tender and the liquid is absorbed.
- Remove from the heat, let stand covered for 3 minutes, fluff with a fork, and garnish with parsley.
