Smoked Sausage and Rice Recipe | Hearty One-Pot Dinner

I made this Smoked Sausage and Rice Skillet Dinner on a hectic weeknight, and I was so happy with how fast and satisfying it turned out. The smoky sausage, crisp vegetables, fluffy rice, and melted cheese all came together in about 20 minutes — just enough time for me to catch my breath from a busy day.

Every bite had great texture and flavor, and even picky eaters at my table asked for seconds. I love recipes like this that feel like comfort food but don’t demand a ton of work. I’m excited to share exactly how I make it and how you can make it your own.

Ingredients Section

Here are the ingredients I used — with measurements, tips, and why each one matters:

1 tablespoon olive oil — for sautéing; the fruity flavor helps lift vegetables without burning.
1 tablespoon butter — adds richness and helps get a nice browning on onions/sausage.
1 cup onion (diced small) — small dice ensures even cooking and better distribution.
2 cloves garlic (minced) — fresh garlic gives aroma; don’t substitute with too much powder unless you have to.
12 ounces smoked sausage (sliced) — smoked sausage is already cooked, so it gives a big flavor quickly.
2 cups broccoli (chopped) — raw broccoli keeps a bit of crispness; frozen will work but texture is softer.
1 cup yellow bell pepper (sliced) — bell peppers give color, sweetness, and freshness.
1 cup red bell pepper (sliced) — contrast in color plus added antioxidants and flavor.
2 cups minute rice (fully cooked) — minute rice is super convenient; leftover cooked rice works great too.
1 teaspoon seasoned salt — gives a quick flavor base; adjust depending on how salty your sausage is.
½ teaspoon cracked pepper — freshly cracked gives a better bite than pre-ground.
1 teaspoon garlic powder — balances the fresh garlic and flavors the rice.
1 teaspoon onion powder — same as above; adds depth.
1 cup cheddar cheese (grated; optional) — freshly grated melts more smoothly and gives better texture than pre-shredded.

Note: several serving as a note of full line under the ingredients as per the ingredients quantity.

Variations

I like to mix things up, so here are some version ideas:

Dairy-free / vegan twist: Skip the cheese and butter; use olive oil throughout, and try vegan cheese or nutritional yeast if you like cheesy flavor.
Lower-sodium version: Use low-salt sausage or reduce seasoned salt; rely more on fresh herbs or spices for flavor.
Extra veggies or swap-outs: Add zucchini, spinach, peas, or tomatoes. If using spinach, stir it in at the very end so it doesn’t get mushy.
Protein alternatives: If you want leaner protein, try chicken, turkey or even shrimp-based sausage, or use leftover roasted meat.
Rice alternatives: Brown rice or basmati work well; if using regular long-grain rice, cook it ahead or use leftover rice so it blends easily.

Cooking Time

Here’s the breakdown of how long this recipe takes:

Prep Time: ~10 minutes — chopping onions/garlic/veggies, slicing sausage, grating cheese.
Cooking Time: ~10 minutes — sautéing sausage & veggies, combining rice, melting cheese.
Total Time: ~20 minutes — fast enough for a weeknight dinner.

Equipment You Need

Here’s what I used and why:

Large skillet — big enough to hold sausage, vegetables, rice and let them mix without crowding.
Sharp knife — chopping veggies finely and evenly helps cooking speed and texture.
Cutting board — keeps prep neat; using separate boards for meat & veggies is safer.
Grater — if you grate cheese fresh, it melts smoother and tastes fresher.
Lid for skillet — for covering veggies to steam a little and soften faster.

How to Make Smoked Sausage and Rice Skillet Dinner?

Here’s how I prepared it, step by step:

Browning Sausage, Onion, and Garlic

I heat olive oil and butter in the skillet over medium-high until the butter melts and oil shimmers. Then I add the diced onion and cook until softened (about 4 minutes), followed by adding minced garlic for about 30 seconds, and then the sliced smoked sausage, letting it brown lightly for ~2 minutes.

Cooking Vegetables

Once the sausage is lightly browned, I stir in chopped broccoli and bell peppers (yellow + red), reduce heat, cover the skillet and let the veggies cook for about 5 minutes. If the skillet seems dry, I add a splash of chicken broth or water to help them steam without sticking.

Adding Rice, Seasoning, and Cheese

After the veggies are tender-crisp, I fold in the fully cooked rice, seasoned salt, cracked pepper, garlic powder, onion powder and mix well so flavors are distributed. I then take the skillet off heat, sprinkle grated cheddar cheese on top and stir in, letting the residual heat melt it gently instead of risking it burning.

Additional Tips for Making this Recipe Better

Here are things I have learned that make it even better:

I always use fresh grated cheese — it melts more evenly than pre-shredded, which often has anti-caking agents that affect texture.
I cut vegetables fairly uniform in size so they cook evenly; over-large pieces tend to be undercooked when rice is done.
I taste salt after combining rice; sometimes sausage plus seasoned salt make it saltier than I expect, so I adjust.
I cook a minute (or leftover) rice ahead, so the cooking process doesn’t wait on rice to finish.
I like to finish with something bright — a squeeze of lemon or sprinkle of fresh herbs like parsley or green onion — to cut through richness.

How to Serve Smoked Sausage and Rice Skillet Dinner?

Here are my favorite serving ideas:

I spoon the dish into warm wide bowls so you see the sausage, vegetables, and rice clearly. I garnish with chopped parsley or scallions to add a splash of green. For color contrast and freshness, I sometimes add a few chopped cherry tomatoes or diced avocado on top.

A side of crisp bread or garlic bread helps scoop up every last bit. If you like a little heat, I serve hot sauce or red pepper flakes on the side. You can also enjoy similar flavors in this one pot Spanish chorizo fried rice recipe for a slightly spicier twist.

Nutritional Information

Here are approximate nutrition facts per serving based on how I made it (4 servings total):

Calories: ~ 589 kcal — rich because of sausage, cheese, and fats.
Protein: ~ 22 g — sausage is the main protein source.
Carbohydrates: ~ 37 g — mostly from the rice and vegetables.
Fat: ~ 39 g — butter, oil, sausage fat, and cheese contribute.

Make Ahead and Storage

Here’s how I manage leftovers, freezing, and reheating so the dish still tastes great:

Storage in fridge
Once cooked, I let everything cool close to room temperature (but within safe food time), store in an airtight container, and keep in the refrigerator for up to 4 days.

Freezing
I allow the skillet dinner to cool fully before adding cheese. Then I freeze in a sealed, freezer-safe container. It keeps well for up to 4 months, although the texture of veggies may soften slightly.

Reheating
To reheat, I gently warm in a skillet over medium heat adding a little broth or water so rice doesn’t dry out. If using a microwave, cover and add a splash of liquid, stir halfway through.

Why You’ll Love This Recipe?

Here are some of the reasons I keep making this again and again:

It’s so fast to go from fridge to table. About 20 minutes total means this wins when I’m tired or short on time.
Great flexibility. I can change the sausage, pick whatever veggies I have, or alter the seasonings based on cravings.
Feels homey and comforting, but not heavy. The cheese gives richness without it being overbearingly creamy.
Good leftovers. I find its flavor holds up well the next day. It reheats nicely for lunch or another dinner.
Minimal fuss. Only one skillet (aside from cooking the rice, sometimes), a few pans, just enough steps to feel like you made something special. For more quick ideas, I like browsing these dinner recipes when planning my weekly meals.

Ash Tyrrell