Easy One-Skillet Sausage and Peppers with Rice
I'm all about easy, one-skillet dinners that are ready in 30 minutes. My family is all about flavor and just cares about how something tastes. We were all happy with this dish with the big flavors. Juicy sausage, sweet Vidalia onions, a hint of garlic, crisp-tender bell peppers, and tender rice. I used hot sausage because I wanted something to stand up and pop against the rice and it wasn't too hot, but use mild sausage if you prefer.
I'm all about easy, one-skillet dinners that are ready in 30 minutes. My family is all about flavor and just cares about how something tastes. We were all happy with this dish with the big flavors. Juicy sausage, sweet Vidalia onions, a hint of garlic, crisp-tender bell peppers, and tender rice. I used hot sausage because I wanted something to stand up and pop against the rice and it wasn't too hot, but use mild sausage if you prefer.
- 3 tablespoons olive oil
- 2 cups low-sodium chicken broth
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 pound johnsonville fresh italian hot sausage links, de-
- 2 cups sweet vidalia or yellow onion peeled and diced smallâ (about 1 largeâ onion)
- 2/3 cup red bell pepper seeded and diced small
- 2/3 cup yellow bell pepper seeded and diced small
- 3 to 4 garlic cloves peeled and finely minced
- 2 cups minute or instant rice
- 1/3 cup fresh italian flat-leaf parsley leaves, finely mi
- Carbohydrate 4.40010896634615 g
- Cholesterol 0 mg
- Fat 2.68853585044448 g
- Fiber 0.893151810364845 g
- Protein 2.26591494391026 g
- Saturated Fat 0.36911177899604 g
- Serving Size 1 1 Serving (298g)
- Sodium 279.049820512842 mg
- Sugar 3.50695715598131 g
- Trans Fat 0.185227932721703 g
- Calories 49 calories
Step-by-step
- To a large skillet, add the olive oil, sausage, onion, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
- Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently.
- Turn the heat to medium-low, and add the rice, chicken broth, and cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed.
- Turn off the heat, add the parsley, and stir to combine.
- Taste dish and add salt and pepper, to taste.
- Serve immediately. Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary.
Easy One-Skillet Sausage and Peppers with Rice: A Busy Mom's Delight
As a working mom, time is my most precious commodity. Juggling work, family, and everything in between leaves little room for elaborate cooking projects. That's why I'm always on the lookout for quick, easy, and delicious recipes that the whole family will enjoy. This one-skillet sausage and peppers with rice recipe is a lifesaver – it's ready in under 30 minutes, requires minimal cleanup, and tastes absolutely fantastic!
The beauty of this dish lies in its simplicity. It's a vibrant blend of flavors and textures: savory sausage, sweet onions, and crisp bell peppers all come together in a perfectly cooked bed of rice. I love using hot Italian sausage for a little kick, but mild sausage works perfectly well if you prefer a milder flavor profile. The Vidalia onions add a touch of sweetness that balances the spiciness beautifully. And the fresh parsley at the end brightens the whole dish up with a burst of fresh herbiness.
I often find myself making this recipe on busy weeknights. It's the perfect solution when I’m short on time but still want to put a healthy and satisfying meal on the table. The entire family loves it – even my picky eaters! The kids especially love the colorful peppers and the slightly spicy sausage. It’s a great way to sneak in some extra vegetables without any fuss. The best part? It's all cooked in one skillet, which minimizes cleanup and makes the whole cooking process a breeze.
Beyond Weeknight Dinners: This versatile recipe isn't just limited to weeknight meals. It’s equally perfect for a casual weekend lunch or even a potluck contribution. The leftovers are just as delicious the next day, making it a great option for meal prepping. I often double the recipe and have leftovers for lunches throughout the week, which makes my life so much easier. The flavors actually seem to deepen after a day in the refrigerator, so it's a win-win situation.
Tips and Variations: Feel free to experiment with different types of sausage. Andouille sausage or chorizo would add a wonderful smoky flavor. You can also adjust the vegetables to your liking. Adding zucchini, mushrooms, or spinach would be delicious. For a creamier version, stir in a dollop of sour cream or Greek yogurt before serving. And don't be afraid to get creative with your seasonings! A pinch of red pepper flakes adds an extra kick, while a sprinkle of Parmesan cheese brings a lovely salty, umami note.
More Than Just a Meal: This recipe isn't just about the delicious food; it's about the memories created around the dinner table. The aroma of the cooking sausage and peppers always fills the kitchen with a warm, inviting scent. It’s a dish that brings us together, and that’s what makes it truly special. It's a simple act of care, a delicious way to say "I love you" to my family, and a testament to the power of simple, wholesome food.
The Verdict: This easy one-skillet sausage and peppers with rice recipe is a winner in my book. It’s quick, easy, delicious, and family-friendly. It's the perfect solution for busy weeknights, and it consistently receives rave reviews from everyone who tries it. Give it a shot – I'm confident it will become a staple in your kitchen, too!
Ingredients You’ll Need:
- Olive oil
- Italian sausage (hot or mild)
- Vidalia or yellow onion
- Red and yellow bell peppers
- Garlic
- Minute or instant rice
- Low-sodium chicken broth
- Fresh Italian parsley
- Salt and pepper
