One Pan Kosher Sausage and Rice Skillet (Easy 30-Minute Meal)

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There’s nothing quite like a one-pan dinner that comes together in under 30 minutes, especially when you’ve got kosher beef sausage sizzling alongside perfectly seasoned rice. This recipe has become my go-to on those nights when I want something satisfying but don’t feel like washing a mountain of dishes afterward.

I first started making this skillet meal when my kids were going through their picky eating phase. The combination of savory sausage and rice was something everyone could agree on, and I loved that I could sneak in vegetables without much protest. The key is using a good quality kosher beef sausage that has plenty of flavor. I usually go for a spicy variety, but you can absolutely use mild if that’s more your family’s speed.

The Secret to Perfect Sausage and Rice Skillet

What makes this version work so well is the technique of browning the sausage first, then using those flavorful drippings to toast the rice. This step adds so much depth to the final dish. I also add the vegetables at just the right moment so they stay tender-crisp rather than mushy. The whole thing cooks in one large skillet, which means easy cleanup and maximum flavor.

This skillet pairs beautifully with a simple green salad or some steamed broccoli on the side. I’ve served it for casual Friday night dinners and even brought it to potluck gatherings where it disappeared quickly. The best part is you can easily double the recipe if you’re feeding a crowd or want leftovers for lunch the next day.

When to Serve This One Pan Wonder

One Pan Kosher Sausage and Rice Skillet (Easy 30-Minute Meal) - American recipe
There's nothing quite like a one-pan dinner that comes together in under 30 minutes, especially when you've got kosher beef sausage sizzling alongside perfectly seasoned rice. This recipe has become my go-to on those nights when I want something satisfying but don't feel like washing a mountain of dishes afterward. I first started making this skillet meal when my kids were going through their picky eating phase. The combination of savory sausage and rice was something everyone could agree on, and I loved that I could sneak in vegetables without much protest. The key is using a good quality kosher beef sausage that has plenty of flavor. I usually go for a spicy variety, but you can absolutely use mild if that's more your family's speed. What makes this version work so well is the technique of browning the sausage first, then using those flavorful drippings to toast the rice. This step adds so much depth to the final dish. I also add the vegetables at just the right moment so they stay tender-crisp rather than mushy. The whole thing cooks in one large skillet, which means easy cleanup and maximum flavor. This skillet pairs beautifully with a simple green salad or some steamed broccoli on the side. I've served it for casual Friday night dinners and even brought it to potluck gatherings where it disappeared quickly. The best part is you can easily double the recipe if you're feeding a crowd or want leftovers for lunch the next day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 1 pound kosher beef sausage sliced into 1/2-inch rounds
  • 2 tablespoons olive oil divided
  • 1 large onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 1/2 cups long-grain white rice uncooked
  • 3 cups low-sodium chicken broth or vegetable broth
  • 1 can (14.5 oz) diced tomatoes drained
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon kosher salt or to taste
  • 1 cup frozen peas
  • 3 green scallions sliced, for garnish

Method
 

  1. Heat 1 tablespoon olive oil in a large skillet or cast iron pan over medium-high heat. Add the sliced sausage and cook for 4-5 minutes, turning once, until browned on both sides. Transfer sausage to a plate and set aside.
  2. In the same skillet, add the remaining tablespoon of olive oil if needed. Add the diced onion and bell pepper, cooking for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the rice to the skillet and stir to coat with the vegetable mixture. Toast the rice for 2-3 minutes, stirring frequently, until it becomes lightly golden and fragrant.
  4. Pour in the chicken broth, drained diced tomatoes, paprika, thyme, garlic powder, black pepper, and salt. Stir everything together and bring to a boil.
  5. Once boiling, reduce heat to low, cover the skillet, and simmer for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.
  6. Remove the lid and quickly stir in the frozen peas and the reserved cooked sausage. Cover again and let sit off the heat for 5 minutes to allow the peas to heat through and the flavors to meld.
  7. Fluff the rice with a fork, taste and adjust seasoning if needed. Garnish with sliced scallions before serving.

Notes

Storage: Leftovers keep in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth if needed. Variations: Try using different vegetables like diced zucchini, corn, or cherry tomatoes. You can also substitute the beef sausage with chicken sausage or turkey sausage if preferred. For extra heat, add a pinch of red pepper flakes with the seasonings.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.
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