Ground Sausage And Rice Skillet Recipe | Easy One-Pan Dinner
I just made this Ground Sausage and Rice Skillet the other night and I can’t stop thinking about it. After one bite, I was delighted by how the sausage paired with tender rice and bright broccoli—comfort food that feels fancy but comes together so easily.
I love that it cooks all in one skillet, so cleanup is minimal. I took some shortcuts (hello, pantry staples!), but the flavor still felt like I slaved over it.
If you’re craving something hearty, cozy, and fast, you can also enjoy this similar one pot Spanish chorizo fried rice recipe for another easy weeknight dinner.
Ingredients Section
Here are the ingredients I used, with measurements and tips I discovered while making it. These little notes make a big difference.
- 1 tablespoon extra virgin olive oil — for sautéing; gives a light fruity taste without burning.
- 8 ounces Italian sausage (casings removed, broken into pieces) — using good quality sausage (sweet or mild depending on your preference) really boosts flavor.
- 1 small sweet onion, finely diced — sweet onions caramelize nicely and don’t overpower.
- 3 cloves garlic, minced — fresh garlic gives more punch than pre-minced.
- Salt and pepper, to taste — better to start light; you can always add more.
- 1¼ cups long grain white rice — it cooks evenly; using jasmine or basmati works too, but adjust liquid/time.
- ¼ cup dry white wine — adds depth; if you dislike or avoid alcohol, you can skip or substitute.
- 2¼ cups low-sodium chicken broth — ensures rice absorbs flavor; low-sodium helps you control salt.
- 1 head broccoli (about 6 ounces), cut into ~1½-inch florets — fresh broccoli gives crunch; frozen works but may get soggy.
Note: serves about 5.
Variations
Here are some twists or substitutions if you want to adapt:
- For dairy-free, this recipe is already free of milk/cheese. If you want to add creaminess, consider dairy-free cream or a splash of coconut milk.
- For wine-free, substitute the ¼ cup dry white wine with extra chicken broth. It will lose a little complexity but still be very tasty.
- To make it gluten-free, ensure the sausage and chicken broth you buy are gluten-free labelled. Most are, but some have fillers.
- To amp up flavor, add red pepper flakes, smoked paprika, or Italian seasoning. Fresh herbs like thyme or rosemary also work great.
- Swap vegetables: broccoli can be replaced with green beans, peas, or even bell pepper strips according to what you have.
If you love versatile dishes like this one, you might also enjoy browsing more hearty ideas in our dinner recipes collection.
Cooking Time
Here’s roughly how long you’ll spend:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment you need
Here are the tools I used and why they helped:
- A large nonstick skillet with a lid — retains heat well; prevents sticking when cooking rice.
- Measuring cups & spoons — important for getting rice/liquid ratio right.
- Sharp knife & cutting board — to dice onion and chop broccoli neatly.
- Wooden spoon or spatula — to break up sausage and stir ingredients without scratching pan.
- Lid or cover — needed to simmer rice and steam broccoli properly.
How to Make Ground Sausage and Rice Skillet Recipe
Here’s a simple step-by-step guide from my kitchen:
Sauté the Sausage
I heat the olive oil in my large skillet over medium-high. Then I add the crumbled sausage pieces and let them brown a little, stirring to break up big clumps. Once there’s no more pink, the sausage is done.
Add Onion, Garlic, Rice
Next I add the diced sweet onion and cook until it becomes soft and translucent. After that, I stir in the garlic just until fragrant—don’t burn it. Then I toss in the rice, stirring to coat it with oil and sausage flavor.
Wine, Broth, Simmer
I pour in the dry white wine and cook until most of it is absorbed by the rice. Then comes the chicken broth—bring everything to a boil. I cover the skillet, reduce heat to low, and let it cook for about 15 minutes, until the rice is tender.
Add Broccoli
About 15 minutes in, I stir in the broccoli florets, cover again, and let it cook for another 10 minutes until broccoli is tender and rice has absorbed the remaining liquid. Then I taste and adjust salt or pepper as needed.
Serve
Finally I take the skillet off the heat. Everything is done—flavor, texture—so I serve immediately.
Additional Tips for Making this Recipe Better
Here are things I’ve learned from making this many times:
- I always toast the rice lightly in the skillet before adding liquid; it adds a nutty depth and helps keep the grains from getting mushy.
- I don’t chop the broccoli too early—adding it later keeps its color bright and texture firmer.
- I use a lid that fits well so steam stays in; sometimes I even seal with foil underneath if needed.
- I season in layers—after the sausage, after garlic, after everything cooked—this helps balance salt and spice.
- I let the dish rest off-heat for a few minutes before serving so flavors settle and rice finishes absorbing liquid.
How to Serve Ground Sausage and Rice Skillet Recipe
When serving, I spoon the skillet onto warm plates. Garnish with chopped fresh parsley or cilantro to add color. A wedge of lemon on the side brightens the dish when squeezed over.
If I want texture contrast, I might sprinkle toasted almonds or crushed red pepper flakes over top. A side of crisp salad or crusty bread rounds it out. For another rice-based dinner with a slightly different twist, try this flavorful beef fried rice recipe on a busy weeknight.
Nutritional Information
Here are approximate nutritional facts per serving (5 servings total):
- Calories: ~443 kcal
- Protein: ~16 g
- Carbohydrates: ~53 g
- Fat: ~18 g
Make Ahead and Storage
Here’s how I handle leftovers, freezing, and reheating:
Storage Guidelines
After cooking, I let the skillet cool completely, then store leftovers in an airtight container in the refrigerator. It stays fresh for up to 4 days.
Freezing
If I want to save it longer, I freeze in a freezer-safe, airtight container for up to 2 months. Note that broccoli texture softens a lot after freezing and thawing.
Reheating
To reheat, I thaw (if frozen) overnight in the fridge. Then either microwave or rewarm on the stove with a splash of broth or water to loosen rice. Heat until steaming hot.
Why You’ll Love This Recipe?
Here are the reasons I can’t stop making this dish:
- It’s incredibly easy – one pot, minimal cleanup, mostly one-pan cooking.
- It’s nutrient balanced – protein from sausage, carbs from rice, and veggies in broccoli all in one.
- It’s versatile – you can swap types of sausage, vegetables, or even rice to suit your diet or what’s on hand.
- It delivers big flavor without fuss – the combination of wine, garlic, sausage, and broth gives a depth you might expect from more complex recipes.
- It’s family-friendly and crowd-pleasing – I’ve never had someone not like it; mild, comforting, satisfying.
Ground Sausage And Rice Skillet Recipe
Ingredients
Method
- I heat the olive oil in my large skillet over medium-high. Then I add the crumbled sausage pieces and let them brown a little, stirring to break up big clumps. Once there’s no more pink, the sausage is done.
- Next I add the diced sweet onion and cook until it becomes soft and translucent. After that, I stir in the garlic just until fragrant—don’t burn it. Then I toss in the rice, stirring to coat it with oil and sausage flavor.
- I pour in the dry white wine and cook until most of it is absorbed by the rice. Then comes the chicken broth—bring everything to a boil. I cover the skillet, reduce heat to low, and let it cook for about 15 minutes, until the rice is tender.
- About 15 minutes in, I stir in the broccoli florets, cover again, and let it cook for another 10 minutes until broccoli is tender and rice has absorbed the remaining liquid. Then I taste and adjust salt or pepper as needed.
Notes
- I always toast the rice lightly in the skillet before adding liquid; it adds a nutty depth and helps keep the grains from getting mushy.
- I don’t chop the broccoli too early—adding it later keeps its color bright and texture firmer.
- I use a lid that fits well so steam stays in; sometimes I even seal with foil underneath if needed.
- I season in layers—after the sausage, after garlic, after everything cooked—this helps balance salt and spice.
- I let the dish rest off-heat for a few minutes before serving so flavors settle and rice finishes absorbing liquid.
