Make this hearty, comforting sausage and rice dinner quickly in one pan. This recipe uses smoked sausage for deep flavor and cheese for a creamy finish, perfect for busy weeknights.
Author:zoe-thompson
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop Skillet
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound smoked sausage, sliced into rounds
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
2 cups chicken broth
1 cup long-grain white rice, uncooked
1 teaspoon Cajun seasoning (or to taste)
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook until lightly browned, about 3 to 4 minutes. Remove the sausage and set it aside.
Add the chopped onion and bell pepper to the same skillet. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the diced tomatoes (with their juice), chicken broth, uncooked rice, Cajun seasoning, thyme, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 15 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
Remove the skillet from the heat. Stir the cooked sausage back into the rice mixture.
Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again and let it stand for 5 minutes to allow the cheese to melt.
Stir gently before serving.
Notes
For a spicier dish, use andouille sausage or increase the amount of Cajun seasoning.
If you do not have smoked sausage, use fully cooked kielbasa or chicken sausage.
This recipe is a great base; add frozen peas or corn during the last 5 minutes of simmering for extra vegetables.