SAUSAGE AND RICE SKILLET MEAL

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Sausage and rice skillet makes an easy weeknight meal for your family.

 
Sausage and Rice Skillet The Southern Lady Cooks
 
Sausage and Rice Skillet is an easy recipe to throw together at the end of a busy day or just anytime. Add some of my fried hoecakes and you have a one-dish meal!  This sausage and rice skillet is comfort food at its best.  You could easily cut this recipe in half for two people.  This keeps well for several days refrigerated and is even better the second day. This recipe is very versatile in that you could substitute different kinds of meat and add your favorite spices, too.  Smoked sausage or Italian sausage would be great in this recipe.  Use your imagination and make it your own creation!
 

Sausage and rice skillet is easy and delicious and your family will love it.

 
1 lb pork sausage
1 chopped green pepper
1 chopped onion
1 cup chopped celery
1 (1 lb. can) mushroom stems and pieces, drained
1 (15 ounce) can chicken broth
1 1/2 cups minute rice
1 (4 oz. can) diced green chili peppers (optional), drained
salt and pepper to taste

Brown sausage, with onion, green pepper, and celery in skillet. Drain.  Add mushrooms, rice, chicken broth, salt and pepper. Simmer until rice is tender.

Makes about 6 to 8 servings. Can be reheated.  Enjoy!

You may also like our Cajun Cabbage Jambalaya.

Sausage and Rice Skillet The Southern Lady Cooks

Sausage and Rice Skillet
Cook Time
25 mins
Total Time
16 mins
 

This dish is so good and will quickly become a family favorite. It is perfect for dinner on a busy week night.

Course: Main Course
Cuisine: American
Keyword: Sausage and Rice Skillet
Servings: 6 servings
Author: The Southern Lady Cooks
Ingredients
  • 1 lb pork sausage
  • 1 chopped green pepper
  • 1 chopped onion
  • 1 cup chopped celery
  • 1 1 lb. can mushroom stems and pieces, drained
  • 1 15 ounce can chicken broth
  • 1 1/2 cups minute rice
  • 1 4 oz. can diced green chili peppers (optional), drained
  • salt and pepper to taste
Instructions
  1. Brown sausage, with onion, green pepper, and celery in skillet. Drain. Add mushrooms, rice, chicken broth, salt and pepper. Simmer until rice is tender.

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33 Comments

  1. Carie Morgan Graff says:

    I think I am going to make this but substitute regular rice for the minute rice. I will just add more chicken broth and a cup of rice. I am not a fan of minute rice. But your recipes are always a winner.

  2. I make something similar to this but I don’t add the peppers and I add a large can of Cream of Chicken soup as well the chicken broth. My husband loves it.

  3. do you put un-cooked rice into mixture ?

  4. Martha R Hornsby says:

    I’ve made this skillet meal several times and we really do “enjoy” it. For the two of us, it makes enough for a left over meal and is even better after the flavors have set together. I alway use Jimmy Dean sausage and there’s never any grease to drain.

  5. julie clopper says:

    Sounds delicious ! Gonna make this tomorrow

  6. Is this ground sausage or link?

  7. What type of pork sausage are you using? Is it the breakfast kind?

  8. Natanya Flowers says:

    Do you drain the sausage after it’s cooked and before adding rice and broth?

  9. Just made this for lunch. It was so good.

  10. Can you freeze this?

  11. Hi this is the same as what my family and I call Dirty Rice, I use hamburger and sausage, never put mushrooms but thought about it. I will next time. It’s a great side dish

  12. How many would this serve?

  13. I don’t like instant rice. Can you cook the rice in a rice cooker and then add the mixture?

  14. Leave the sausage whole? Or chop it up?

  15. VICKIE EMERICK says:

    i buy the bulk chicken broth. So how much would i do??

  16. I cooked this for my family last night. Let me just say, “Easy and superb.” The entire family loved this (which is not very common)! I used two 4 oz. cans of mushrooms, which is still ALOT. Thanks for sharing!!

  17. Is it possible that you do not really mean a 1 lb can of mushroom pieces & stems – perhaps a 4 oz can?

  18. sounds good to me and not hard to do, that is a big plus…

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