A bold and colorful dish, this smoked sausage and red rice skillet has just the right amount of smoky and peppery flavor. Filled with juicy, caramelized beef smoked sausage, slices of sweet red and yellow bell peppers, onions, and a kiss of tomato, it’s a deliciously easy and belly-warming one pan meal!
Something that I love most with regards to home cooking is the way one can take a generally little small bunch of fixings that end up playing great together, and transform them into a comfortable, warming, one skillet supper.
Aching for a dish that had a bit of kick to it, some smoky flavor, I concocted this formula for my smoked frankfurter and red rice skillet some time back when I ended up having some great quality hamburger smoked wiener in my ice chest, alongside two or three bright and sweet chime peppers.
Frankfurter and chime peppers are a great match as of now, and when I pondered how to “balance” the remainder of the dish, cut onions rung a bell, alongside the expansion of some cooked white rice collapsed into a heavenly tomato “stock” to make the dish overall quite rich.
I tracked down that these basic yet delectable fixings met up rapidly and lusciously, right away transforming that white rice into heavenly red rice, making it extra delightful and vivid!
How to Make Red Rice with Smoked Sausage as a One Pan Meal
To prepare this flavorful recipe, all you’ll need is one pan or skillet to build and layer the flavors of its simple ingredients.
The beef smoked sausage, peppers, onions, garlic, hint of paprika, and the tomato broth naturally bring an abundance of flavor to the table (or skillet, in this case), so it’s just a matter of allowing things to caramelize incrementally, or in layers, to create that deeper flavor
This smoked sausage and red rice skillet is filled with sausage, peppers, and onions, and a hint of tomato—it’s the ultimate quick and easy one pan meal!
- Category: dinner
- Cuisine: American
- Yield: Serves 4
Nutrition Info: 601 calories
- Prep Time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Avocado or olive oil
- 1 (12 ounce) package smoked beef sausage (or your favorite variety), sliced
- 1 white onion, quartered and sliced
- 1 red bell pepper, cored and sliced
- 1 yellow bell pepper, cored and sliced
- 2 cloves garlic, pressed through garlic press
- Black pepper
- 3 ounces (about half a tin) tomato paste
- 1 cup chicken broth/stock
- 4 cups cooked rice (I use white basmati rice)
- 1 teaspoon paprika
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped flat-leaf parsley
- Place a large cast-iron skillet or heavy bottom braising/Dutch oven-style pan over medium-high to high heat; once the skillet/pan becomes hot, drizzle in about 1 tablespoon of oil, and once that shimmers, add in the sliced sausage, and leave it undisturbed for a couple of moments, in order for it to sear up on that first side.
- Then, stir the sausage so that it can brown on the other sides for a few moments, and with a slotted spoon, remove from pan and set aside.
- Add into the skillet/pan the sliced onion, along with the sliced red and yellow bell peppers, and allow those to char and become golden, for about 3-4 minutes; then, add in the garlic and a couple of pinches of salt and pepper, and stir to incorporate.
- Once the garlic becomes aromatic, remove everything from the pan, and set it aside with the sausage.
- Reduce the heat to low, and drizzle in a little more oil, about a tablespoon or so; add in the tomato paste and about ½ cup of the chicken broth/stock and stir or whisk to blend, allowing it to cook for about 15-30 seconds just to cook out the raw flavor of the tomato paste and soften it a little bit.
- Add in the cooked rice and sprinkle over the paprika, and stir so that it gets well-coated in the tomato “broth”.
- Add back into the skillet the sausage and the charred onions and peppers, plus the remaining ½ cup of the broth/stock, and stir to combine everything well.
- Finish by stirring in the chopped cilantro and parsley, and then check to see if any additional salt and pepper is needed (you can even add some red pepper flakes if you like it spicy), and serve.
Tips & Tidbits for my Smoked Sausage and Red Rice Skillet Recipe:
- Juicy and savory sausage: I typically prefer to use beef smoked sausage in this dish, but you can certainly get creative by using your own favorite kind of sausage. You can use kielbasa, andouille, turkey or chicken sausage—it’s up to you!
- Colorful bell peppers: I love the colorful nature of using both red and yellow bell peppers, but since both offer sweetness, feel free to use only red or only yellow peppers if that is what you have on hand. You could even sub green bell peppers, just know that these won’t provide that nice sweet flavor.
- Type of rice: One of my favorite varieties of rice is white basmati rice, because I love the fragrance and flavor of it. You can use any white rice or even brown rice, because it is the tomato element that will turn it red. Just take note that you are adding in already cooked rice, and not cooking it in the pan.