A one-pan meal packed with smoky sausage, tender rice, colorful veggies, and melted cheese—comfort food that comes together fast and feeds the whole family with minimal cleanup.
Why You’ll Love This Recipe
This skillet is weeknight gold: hearty, flavorful, and ready in 30 minutes. It combines protein, vegetables, and grains in a single pan, so cleanup is easy. The smoky paprika and Colby Jack cheese add depth and creaminess without needing a creamy sauce. Perfect for busy nights, potlucks, or when you just want something warm and satisfying.
Ingredients
- 14 oz smoked sausage (like kielbasa), sliced into ½-inch rounds
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced (or 1 tbsp minced from jar)
- 1 tsp salt (divided)
- ½ tsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 2¼ cups chicken broth (low-sodium if preferred)
- 1 cup long-grain white rice, rinsed well
- 10.8 oz (about 2 cups) frozen broccoli florets
- 8 oz shredded Colby Jack cheese (divided)
- Dried parsley, for garnish
Step-by-Step Instructions
- Sauté sausage and vegetables: Heat a large oven-safe skillet over medium-high heat. Add sausage, onion, and bell pepper. Cook 5–7 minutes, stirring occasionally, until sausage is lightly browned and vegetables are softened.
- Add aromatics and seasonings: Stir in garlic, then immediately add salt, pepper, smoked paprika, and onion powder. Cook 30 seconds to release fragrance.
- Add rice and broth: Stir in rinsed rice, then pour in chicken broth. Bring to a boil.
- Simmer: Reduce heat to medium-low. Cover with a lid and cook for 20 minutes.
- Add broccoli: After 10 minutes of cooking, stir in frozen broccoli. Replace lid and continue cooking.
- Finish with cheese: Once rice is tender and liquid is absorbed, remove from heat. Stir in ¾ cup of cheese. Top with remaining cheese.
- Melt cheese (optional): If desired, place skillet under the broiler for 2–3 minutes until cheese is bubbly and golden. Watch closely to avoid burning.
- Garnish and serve: Sprinkle with dried parsley and serve hot.
You Must Know
- Rinse the rice before adding — it removes excess starch and prevents stickiness.
- Don’t skip the smoked paprika — it’s key to the deep, smoky flavor.
- Use an oven-safe skillet if broiling; otherwise, melt cheese on stovetop with lid.
- Let it rest 5 minutes after cooking for fluffier rice.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave with a splash of water or broth to restore moisture.
- Freeze for up to 3 months — thaw overnight before reheating.
Ingredient Substitutions
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Smoked sausage
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Andouille, smoked turkey sausage, or plant-based sausage
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For spice or dietary needs
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White rice
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Brown rice or jasmine rice
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Adjust liquid and time (brown rice: +10 mins, +¼ cup liquid)
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Chicken broth
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Vegetable broth
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Keeps it vegetarian-friendly
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Broccoli
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Frozen peas, spinach, or mixed vegetables
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Add delicate greens at the end
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Colby Jack cheese
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Cheddar, Monterey Jack, or pepper jack
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For sharper or spicier flavor
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Smoked paprika
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Regular paprika + ¼ tsp liquid smoke
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Not as rich, but works in a pinch
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Serving Suggestions
- Serve with a side of sourdough bread or cornbread.
- Top with sliced green onions or fresh parsley for brightness.
- Add a dash of hot sauce or pickled jalapeños for heat.
- Pair with a crisp green salad or coleslaw.
Cultural Context
Born from Southern U.S. one-pan cooking traditions, this dish reflects the resourceful spirit of home cooks who stretch simple ingredients into filling meals. Inspired by dirty rice, jambalaya, and skillet suppers, it uses smoked meat and pantry staples to create bold flavor fast. Often served at weeknight dinners, camping trips, or church gatherings, it’s real food for real life.
Pro Tips
- Slice sausage evenly so it cooks uniformly.
- Use frozen broccoli straight from the bag — no need to thaw.
- For extra richness, stir in 1–2 tbsp butter at the end.
- Double the recipe — it reheats beautifully for meal prep.
- Skip the broiler? Cover and let residual heat melt the cheese.
Frequently Asked Questions
Q: Can I use uncooked sausage?
A: Yes, but choose a fully cooked smoked variety for best results. Raw sausage needs longer browning.
Q: Why rinse the rice?
A: Rinsing removes surface starch, preventing gummy texture.
Q: Can I make this in a Dutch oven?
A: Absolutely — same method, even better heat distribution.
Q: Is this gluten-free?
A: Yes, if using GF-certified sausage and broth. Always check labels.
Q: Can I add other vegetables?
A: Yes! Try mushrooms, zucchini, or carrots — sauté with onions first.
Allergy Information
Contains: dairy (cheese).
Gluten-free option: Use certified GF sausage and broth.
Vegetarian option: Swap sausage for plant-based alternative and use veggie broth.
Always verify ingredient labels for allergens.
Nutrition Facts (Per Serving – Approximate)
Based on 6 servings
- Calories: 380
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 3g
- Sugar: 4g
- Protein: 21g
- Sodium: 920mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
Final Thought: This skillet doesn’t pretend to be fancy. It’s honest, full of flavor, and made to feed people you love. One pan, one pot, one happy table. That’s what dinner should be.
