30 Minutes One-Pan Chicken Sausage and Rice
Have some chicken sausages, rice, and a couple of vegetables still lurking in your fridge? Let’s transform them into a delicious chicken sausage and rice dinner in just 30 minutes! This one-pan meal is a quick and easy weeknight meal for the whole family. Let’s get cooking!
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One Pan Chicken Sausage and Rice
I love this recipe, and I have a feeling you might too! It’s just like my Mexican chicken and rice recipe: super easy to make, cooked in one pan, and absolutely delicious. My kids always eat it without a fuss, and I’m happy knowing they’re getting a well-balanced meal. Plus, it doesn’t require hours in the kitchen!
Ingredients
Here is what you will need to make this quick sausage and rice dinner:
- Chicken Sausages: Feel free to use any raw chicken sausage you have on hand. The flavor possibilities are endless!
- Rice: I opted for basmati rice due to its quick cooking time, but any rice will work beautifully in this dish. White rice or brown rice are great alternatives. Just be sure to adjust the cooking time based on the instructions provided on the packaging.
- Veggies: I used a colorful mix of green, yellow, and red bell peppers, along with some carrots I had in the fridge. However, feel free to customize this to your liking. Green peas and corn would make fantastic additions as well.
- Spices: While this recipe offers a delicious blend of spices, you can easily swap them out for your favorite Cajun seasoning or any Mexican seasoning blend that suits your taste.
How to make chicken sausage and rice in one pan
This one-pan dinner is super easy to make and with a little preparation, you will have a delicious dinner in 30 minutes. Let’s cook:
Prep the ingredients:
- Rinse the rice thoroughly under cold water until the water runs clear. Set aside.
- Slice the sausages into bite-sized pieces.
- Dice the bell pepper and onion.
- Mince the garlic cloves.
Instructions:
Step 1: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook until lightly browned on all sides. Remove the sausage from the pan and set aside.
Step 2: Add the remaining tablespoon of olive oil to the same pan. Add the diced onion and garlic, cooking for 3-4 minutes until softened. Tip: If the skillet is too hot and the onions cook too quickly, add a splash of water to deglaze the pan.
Step 3: Add the diced bell pepper (and any other vegetables you like) and cook for another 2-3 minutes until slightly softened. Stir in the spice mix and cook for another minute, stirring constantly.
Step 4: Pour in the rinsed rice, frozen peas, and chicken stock. Return the browned sausage to the pan and mix gently to combine.
- Step 5: Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pan tightly with a lid and simmer for 10 minutes without lifting the lid.
- Step 6: After 10 minutes, remove the pan from heat and let it rest, still covered, for 5 minutes.
Fluff with a fork and enjoy!
Variations:
While I like chicken sausages, this recipe can be prepared with any sausages you like. You can use pork sausages, or beef sausages if that is what you prefer.
How to serve
This chicken sausage and rice dish is a delicious and complete meal on its own, perfect for a simple family dinner. However, if you’d like to round it out with some additional veggies or a salad, here are a couple of tasty options to try:
Expert Tips:
– When selecting your rice, be sure to check the cooking time and choose a quick-cooking variety. Since the chicken sausages cook quickly, we don’t want to overcook them and risk losing their flavor.
– Resist the urge to lift the lid while the rice is simmering. This will trap steam and ensure even cooking.
– To save time and reduce prep work, use frozen vegetables – no thawing needed! Just add them directly to the pan during cooking.
🍽️ Make it Ahead of Time
This one-pan chicken sausage and rice recipe makes a great make-ahead dinner! You can store it in the fridge for 1-2 days and reheat it in the oven for 30 minutes when ready to serve. For an extra fun twist, you can even add some shredded cheese on top before reheating.
❄️ How to Store
- As mentioned above, you can store leftovers in an airtight container in the refrigerator for 1-2 days. Ensure you reheat the rice thoroughly before serving to maintain its texture and flavor.
- In my opinion, rice doesn’t freeze well, it becomes watery. I won’t recommend freezing this dish.
More One-Pan Recipes You’ll Love
Have you tried this recipe? If so, I'd greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you! 🌟👩🍳
30 Minutes One-Pan Chicken Sausage and Rice
SAVE THIS RECIPE 💌
We’ll email this post to you, so you can come back to it later!
Ingredients
- 4 chicken sausages You can use any kind of chicken sausages you like.
- 2 tablespoons extra virgin olive oil
- ½ large brown onion, diced
- 2 garlic cloves, minced
- 1 cup diced bell pepper, any color approximately 2 bell peppers
- ½ cup green peas I used frozen peas
- 1½ cups uncooked basmati rice rinsed
- 2 cups chicken stock
- ¼ cup water
Spiece Mix:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- ½ teaspoon smoked paprika
- 1 teaspoon sea salt
Instructions
- Prep the ingredients: Rinse the rice thoroughly under cold water until the water runs clear. Set aside.Slice the sausages into bite-sized pieces. Dice the bell pepper and onion. Mince the garlic cloves.
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook until lightly browned on all sides. Remove the sausage from the pan and set aside.
- Add the remaining tablespoon of olive oil to the same pan. Add the diced onion and garlic, cooking for 3-4 minutes until softened. If the skillet is too hot and the onions cook too quickly, add a splash of water to deglaze the pan.
- Add the diced bell pepper (and any other vegetables you like) and cook for another 2-3 minutes until slightly softened.
- Stir in the spice mix and cook for another minute, stirring constantly.
- Pour in the rinsed rice, frozen peas, and chicken stock. Return the browned sausage to the pan and mix gently to combine.
- Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pan tightly with a lid and simmer for 10 minutes without lifting the lid.
- After 10 minutes, remove the pan from heat and let it rest, still covered, for 5 minutes. Fluff with a fork and enjoy!
Notes
- Feel free to use any sausage you prefer – Italian, chorizo, chicken, or even a vegetarian option.
- Add a pinch of red pepper flakes or a dash of hot sauce for an extra kick.
- Check the cooking time on your chosen rice variety and adjust accordingly.
- Resist the urge to lift the lid while the rice is simmering. This will trap steam and ensure even cooking.
- Prepare the dish in advance and store it in the refrigerator for up to 2 days. Reheat in the oven for 30 minutes at 180°C (350°F) before serving.
Es ist ein sehr hilfreiches Rezept von dir, es sind oft Wurstreste im Kühlschrank, die ich jetzt gerne verwende, danke für diese Idee.
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