Cheesy Sausage Rice Skillet

A quick, cheesy skillet meal for busy nights.

introduction

This Cheesy Sausage Rice Skillet is an easy one-pan dinner. It cooks in about 30 minutes. You get sausage, rice, veggies, and cheese in one dish. If you like simple rice bakes, try Paprika Chicken and Rice Bake for another easy meal.

why make this recipe

This meal is fast and filling. You use simple ingredients you may already have. It cleans up fast because you cook in one skillet. Kids and adults both like the cheesy taste.

how to make Cheesy Sausage Rice Skillet

Follow these clear steps and you will have a hot, cheesy dinner.

Ingredients :

• 1 pound smoked sausage, sliced
• 1 cup rice
• 2 cups chicken broth
• 1 cup sweet peppers, chopped
• 1 cup broccoli florets
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions :

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced sausage and cook until browned.
3. Add the chopped peppers and broccoli, and sauté for 3-4 minutes.
4. Stir in the rice, chicken broth, and season with salt and pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender.
6. Remove from heat and stir in the cheddar cheese until melted.
7. Serve warm.

how to serve Cheesy Sausage Rice Skillet

Serve it hot from the skillet. Spoon into bowls or on plates. Add extra shredded cheese or chopped green onions on top. A side salad or crusty bread works well.

how to store Cheesy Sausage Rice Skillet

Let the dish cool to room temperature. Put in an airtight container. Store in the fridge for up to 3-4 days. Reheat in the microwave or on the stove with a splash of water or broth to keep it moist. You can freeze portions for up to 2 months; thaw in the fridge before reheating.

tips to make Cheesy Sausage Rice Skillet

• Use any smoked sausage you like. Kielbasa works well.
• Stir the rice once before covering to spread it evenly.
• If rice looks dry while cooking, add a little more broth.
• For more flavor, brown the sausage well before adding vegetables.
• For another simple one-pan idea try Paprika Chicken and Rice Bake to mix up your weeknight meals.

variation (if any)

• Swap broccoli for frozen peas or green beans.
• Use brown rice (increase simmer time and broth as needed).
• Add diced tomatoes or a can of drained corn for color.
• Stir in hot sauce or smoked paprika for more heat.

FAQs

Q: Can I use instant rice?
A: Yes, but reduce the cooking time and check package directions. Instant rice may need less liquid.

Q: Can I make this vegetarian?
A: Yes. Use a plant-based sausage and vegetable broth instead of chicken broth.

Q: Is this dish freezer friendly?
A: Yes. Cool fully, then freeze in airtight containers for up to 2 months. Thaw in the fridge before reheating.

Q: Can I add more cheese?
A: Yes. Add more shredded cheddar at the end or a mix of cheeses for creaminess.

Conclusion

For a similar cheesy sausage and rice skillet idea, see Cheesy Smoked Sausage and Rice Skillet – Cooking in the Midwest.

Cheesy Sausage Rice Skillet

A quick, cheesy skillet meal featuring sausage, rice, veggies, and melted cheese, perfect for busy nights.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound smoked sausage, sliced You can use any smoked sausage, such as kielbasa.
• 1 cup rice Brown rice can be used; adjust cooking time and liquid.
• 2 cups chicken broth Vegetable broth can be used for a vegetarian version.
• 1 cup sweet peppers, chopped Any color of sweet peppers works.
• 1 cup broccoli florets Can be swapped with frozen peas or green beans.
• 1 cup shredded cheddar cheese Feel free to add more cheese for creaminess.
• 1 tablespoon olive oil
• to taste salt and pepper

Method

 

Cooking

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced sausage and cook until browned.
3. Add the chopped peppers and broccoli, and sauté for 3-4 minutes.
4. Stir in the rice, chicken broth, and season with salt and pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender.
6. Remove from heat and stir in the cheddar cheese until melted.
7. Serve warm.

Notes

Let the dish cool to room temperature before storing. Keep in an airtight container in the fridge for up to 3-4 days. Can be frozen for up to 2 months.