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Ground Sausage And Rice Skillet Recipe
Ash Tyrrell

Ground Sausage And Rice Skillet Recipe

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.