One-Pan Chicken Sausage and Rice
This one-pan chicken sausage and rice is a quick and delicious weeknight meal. Tender rice is infused with savory spices, colorful vegetables, and juicy chicken sausage for a quick, nourishing meal that's easy to customize with your favorite flavors.
Servings: 4 people
Calories: 567kcal
Ingredients
- 4 chicken sausages I usually use chicken apple sausages, but any raw chicken sausages work well.
- 2 tablespoons extra virgin olive oil
- ½ brown onion diced
- 2 garlic cloves minced
- 1 cup bell pepper Diced. I used a mix of red, yellow, and green bell peppers, but any colour will work.
- ½ cup green peas Frozen peas work perfectly—no need to thaw them first.
- 1½ cups basmati rice Uncooked and rinsed well.
- 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 cloveSlice the sausages into bite-sized pieces. Dice the bell pepper and onion. Mince the garlic cloves.
- Brown the sausages: 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.
- Cook the onion and garlic: 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.
- Cook the vegetables: Add the diced bell pepper (and any other vegetables you like) and cook for another 2–3 minutes until slightly softened.
- Add the spices: Stir in the spice mix and cook for another minute, stirring constantly.
- Add rice, peas and stock: 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.
- Rest and serve: After 10 minutes, remove the pan from heat and let it rest, still covered, for 5 minutes. Fluff with a fork and enjo
Notes
I usually make this recipe with chicken apple sausages, but any raw chicken sausages will work beautifully. Italian, garlic or herb varieties are all great options.
Choose a quick-cooking rice such as basmati. If using another variety, adjust the cooking time and liquid according to the packet instructions.
Don't lift the lid while the rice is simmering. Keeping the steam trapped inside the pan helps the rice cook evenly.
Frozen peas work perfectly in this recipe—there's no need to thaw them first.
Store leftovers in an airtight container in the fridge for up to 2 days. I don't recommend freezing this recipe, as I find the rice becomes too soft after thawing.
Nutrition
Calories: 567kcal | Carbohydrates: 72g | Protein: 23g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 1631mg | Potassium: 386mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1978IU | Vitamin C: 58mg | Calcium: 41mg | Iron: 2mg
