Colorful and tasty, easy one pan sausage and rice makes a simple weeknight dinner that is satisfying and quick. Our family loves it and I’m sure yours will, too!

Close up of rice, sausage, and bell peppers in a skillet with a wooden spoon.

This is one of those dinners that should be in everyone’s recipe collection. One pan sausage and rice with peppers is so easy to make, with just a short list of ingredients. It’s super flavorful, and cooked in one pan, rice and all, making it a perfect weeknight dinner.

Does this ever happen to you? You find a recipe that everyone in the family is crazy about, you make it all the time for a year or so, and then somehow totally forget about it. A few years later, you happen upon that old recipe and remember how good it is, and you think, why has it been so long since I made this? You can hardly wait to revisit it and it always lives up to your expectations.

Cooked sausage, rice, and vegetables in a pan.

That’s what happened with this recipe. We always LOVED this sausage and rice and then somehow I just stopped making it. When I ran across the recipe again, I knew I had to make it again. It was just as we remembered: so good and so stinkin’ easy! Hmmm, maybe I could make it tonight!

Colorful peppers, rice, and meat — really all you need for a well-balanced meal and you can have it on the table in 40 minutes! Half of that time, dinner is cooking in the pan and you don’t have to do a thing. Just let it simmer while you take care of other things.

Overhead view of sausage and rice dish in small glass bowls and a pan.

About this one pan sausage and rice

How do you make this tasty one pan meal? You’ll need a large skillet, a cutting board and knife, and a short list of ingredients.

Begin by browning the sausage in the skillet, breaking up the chunks.

Browned sausage in a skillet.

Add the chopped veggies, salt and pepper, and cook, stirring occasionally, until they are softened, five minutes or so.

Colorful peppers, onions, and celery in a skillet.

Add a cup of rice and water, bring to a good simmer, and cover.

Overhead view of a saute pan full of colorful peppers, sausage, and rice.

Turn the heat down, and cook fifteen minutes until the rice is cooked. Try to resist peeking often because the steam helps cook the rice. I usually give it just one stir during the cooking time.

Close up of rice and vegetables, garnished with parsley.

Tada! Dinner is ready! Sprinkle each serving with parsley to brighten it up, or stir the parsley right in. Shredded cheese is totally acceptable, too. Everyone, dig in!

If you’d like to serve a side or two, try a simple green salad with homemade dressing or this bright and juicy citrus salad. If you’re craving a sweet finish, try these easy banana and chocolate pudding dessert bites or fruit salad parfaits with shortbread cookie crumble.

A white bowl filled with ground sausage, peppers, and rice, garnished with parsley.

What’s in one pan sausage and rice?

The title of the recipe tells you two of the ingredients, so there’s no surprise there. Here’s the (short) list:

  • Italian Sausage – Buy bulk sausage, whatever kind you like best. The tubes of sausage keep well in the fridge for at least a couple of weeks so it’s a very handy meat to have on hand, no thawing necessary if you forget to take anything out for dinner. I know it’s saved me more than once! You can use pork or turkey sausage in this recipe.
  • Long Grain White Rice – Brown rice unfortunately will not work in this recipe because it has a much longer cooking time.
  • Sweet Bell Peppers – Any color will work, but we love using an assortment for visual fun!
  • Celery – Make sure to dice it nice and small so it doesn’t stay crunchy!
  • Onion – Always, right?
  • Fresh Parsley – This really brightens up the flavors at the end!
Overhead view of uncooked sausage, peppers, onion, celery, rice, and parsley.

Make this sausage skillet dinner your own

Because it’s so simple, you can vary it easily. Here’s a few suggestions:

  • Use a different kind of sausage, or even ground beef or ground turkey. 
  • Sprinkle with cheese after cooking. Cheddar, Monterey Jack, or Mexican blend would all be tasty.
  • Stir in chopped spinach leaves when the rice is done. Allow it to wilt for a couple of minutes before serving.
  • Add garlic or other seasonings you like.
  • Stir in a can of pinto or black beans, rinsed and drained well.
A skillet full of rice and sausage and peppers.

Storing and reheating

This tasty dinner is actually just as good the next day! If you happen to have any left over, store it in a covered container in the fridge for up to three days. Reheat it in the microwave. Although I haven’t tried it, I would think that it would freeze well, too. To be honest, we rarely have any left over!

Sausage and rice makes great lunches. Try wrapping it in a flour tortilla and add a dab of sour cream. Yum!

More easy one pan dinners

Looking for more of these easy but delicious recipes? Try:

Close up of sausage, rice, and bell peppers in a skillet with a wooden spoon.

One Pan Sausage and Rice

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Colorful and tasty, easy one pan sausage and rice makes a simple weeknight dinner that is satisfying and quick. Our family loves it and I'm sure yours will, too!

Ingredients

  • 1 lb. fresh ground Italian sausage, any variety
  • 2 celery stalks, diced small
  • 2 medium bell peppers, any color, diced small
  • 1 small yellow onion, diced small
  • salt and pepper to taste
  • 1 cup long grain white rice
  • 1 1/2 cups water
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. In a large skillet with tight fitting cover, brown sausage, breaking up clumps.
  2. Add celery, peppers, and onion and season with salt and pepper. Cook, stirring often, until vegetables soften, 5 minutes.
  3. Stir in rice and water and bring to a boil. Cover, reduce to a simmer, and cook until rice is tender, fifteen to eighteen minutes..
  4. Remove pot from heat and let stand, covered, 5 minutes. Fluff with a fork and stir in parsley.

Notes

Try one of these variations:

  • Use a different kind of sausage, or ground beef or turkey. 
  • Sprinkle with shredded cheese after cooking. Try cheddar, Monterey Jack, or Mexican blend.
  • Stir in chopped spinach leaves when the rice is done. Allow it to wilt for a couple of minutes before serving.
  • Add garlic or other seasonings you like.
  • Stir in a can of pinto or black beans, rinsed and drained well.

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Nutrition Information:
Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 468Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 65mgSodium: 939mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 24g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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