Crispy Skillet Rice Chicken Sausage (Printable)
Golden rice with crispy bottom, savory sausage, and colorful vegetables create this satisfying one-pan meal ready in 45 minutes.
# What You Need:
→ Protein
01 - 12 oz savory chicken sausage, sliced into 1/4-inch rounds
→ Rice
02 - 1 cup long-grain white rice, rinsed and drained
→ Vegetables
03 - 1 medium yellow onion, finely diced
04 - 1 red bell pepper, cored, seeded, and diced
05 - 1 cup frozen peas, thawed
06 - 2 cloves garlic, minced
→ Liquids
07 - 2 cups chicken broth
08 - 2 tbsp olive oil
→ Seasonings
09 - 1 tsp smoked paprika
10 - 1/2 tsp dried thyme
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp kosher salt, plus more to taste
→ Garnishes
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges for serving
# How-To Steps:
01 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the sliced chicken sausage and sauté until golden brown on both sides, about 4 minutes. Transfer the sausage to a plate and set aside, leaving any rendered drippings in the pan.
02 - Add the remaining tablespoon of olive oil to the skillet. Sauté the diced onion and red bell pepper, stirring occasionally, until softened and fragrant, about 4 minutes. Stir in the minced garlic and cook for 1 additional minute until aromatic.
03 - Add the rinsed rice to the skillet along with the smoked paprika, dried thyme, black pepper, and kosher salt. Stir thoroughly to coat every grain of rice in the oil and spices. Continue toasting the rice for 2 minutes, stirring constantly to develop a nutty aroma.
04 - Pour the chicken broth into the skillet and stir once to combine. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the skillet with a tight-fitting lid and cook for 15 minutes without lifting the lid.
05 - Remove the lid and scatter the thawed peas and reserved browned sausage evenly over the surface of the rice. Gently press the toppings into the rice with a spatula. Increase the heat to medium-high and cook uncovered for 8 to 10 minutes, rotating the skillet every couple of minutes to ensure even browning, until a deep golden crispy crust forms on the bottom layer of rice.
06 - Remove the skillet from the heat and let the dish rest for 5 minutes to allow the moisture to redistribute. Sprinkle generously with chopped fresh parsley. Serve hot directly from the skillet, accompanied by lemon wedges for squeezing over individual portions.
# Expert Tips:
01 -
- That crispy rice crust on the bottom is genuinely addictive and worth every minute of patience at the stove.
- Everything cooks in one pan which means cleanup is almost nonexistent on a busy night.
02 -
- Do not stir the rice during the final crisping step because that crust needs undisturbed contact with the hot pan to form properly.
- A well seasoned cast iron skillet or a nonstick pan with a heavy bottom will give you the most reliable crispy crust every time.
03 -
- Pat the sliced sausage dry with a paper towel before browning so it sears instead of steaming in its own moisture.
- Listen for the crackling sound during the final minutes because your ears will tell you the crust is forming before your eyes can confirm it.