Description
Tired of complicated weeknight dinners? This Sausage and Rice Skillet is a game-changer – everything cooks in one pan for maximum flavor with minimal cleanup!
Ingredients
Scale
- 1 pound (450g) Italian sausage, casings removed
- 1 medium onion, finely diced
- 1 red bell pepper, diced into ½-inch pieces
- 2–3 cloves garlic, minced
- 1 cup (200g) long-grain white rice, uncooked
- 2¼ cups (530ml) chicken broth
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- 2 cups fresh spinach, roughly chopped
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- ½ cup (50g) grated Parmesan cheese (optional)
Instructions
- Heat a large skillet over medium-high heat. Add Italian sausage and cook for 5-7 minutes, breaking it up with a wooden spoon until nicely browned.
- Reduce heat to medium. Add diced onion and bell pepper to the sausage and sauté for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in the uncooked rice, Italian seasoning, paprika, and red pepper flakes (if using). Toast the rice and spices for about 1 minute, stirring constantly.
- Pour in the chicken broth and diced tomatoes with their juice, scraping any browned bits from the bottom of the pan. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender.
- Once rice is cooked, stir in the chopped spinach and let it wilt for 1-2 minutes in the residual heat. Taste and adjust seasonings if needed.
- Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and Parmesan cheese before serving.