When the day drags on and the last thing you want is to wrestle with multiple pots and pans, this one pot sausage peppers and rice dinner steps in like a warm hug. It’s the kind of meal that fills the kitchen with a mouthwatering mix of spices, sizzling sausage, and the gentle sweetness of bell peppers. Plus, it doesn’t demand hours of your time or attention.
One evening last week, I tossed the ingredients into a single skillet, intending to keep dinner simple. The scent of garlic mingling with paprika pulled me toward the stove multiple times. I wasn’t quite sure if the rice was cooking evenly at first; I might’ve lifted the lid one too many times, but that’s part of the charm, right? The colors from the peppers brightened the pan, and the sausage browned just perfectly, even if I got a little distracted scrolling through my phone. When it was finally ready, I spooned the dish into bowls, the steam rising with every bite promising comfort and ease. It’s a dinner that doesn’t just fill you up but feels like a little moment of calm in a busy day.
- Everything cooks in one pot, meaning less cleanup and more time to relax.
- It’s colorful and packed with flavor, thanks to the mix of peppers and spices.
- The recipe is straightforward — and that’s kind of the point. It won’t win any awards for fancy presentation, but it will satisfy your cravings.
- Ready in about 40 minutes, it fits neatly into busy weeknights or lazy weekends alike.
If you’re worried about the rice turning out sticky or the sausage drying out, don’t be. Cooking it all together means the flavors meld beautifully, and the rice absorbs all the good stuff. Just try not to peek too often — patience helps here.
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One Pot Sausage Peppers and Rice
- Total Time: 40 minutes
- Yield: 4 1x
Description
A hearty and flavorful one-pot meal featuring savory sausage, colorful bell peppers, and tender rice cooked together for an easy and satisfying dinner.
Ingredients
1 tablespoon olive oil
1 pound Italian sausage, sliced into 1/2-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 cup long grain white rice, rinsed
2 1/2 cups chicken broth
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the sliced Italian sausage and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the diced onion and cook until softened and translucent, about 3-4 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced red and green bell peppers to the skillet and cook for 4-5 minutes until slightly softened.
Stir in the rinsed rice and cook for 1-2 minutes, stirring frequently, to lightly toast the rice.
Pour in the chicken broth and add the dried oregano, smoked paprika, crushed red pepper flakes, salt, and black pepper. Stir to combine.
Return the cooked sausage to the skillet and bring the mixture to a boil.
Reduce the heat to low, cover the skillet with a lid, and simmer for 18-20 minutes, or until the rice is tender and has absorbed the liquid.
Remove from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork and garnish with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Don’t worry about fancy equipment for this dish — a sturdy skillet or a Dutch oven with a lid will do the trick. I usually serve this with a crisp green salad or a slice of crusty bread to soak up any leftover juices. Sometimes, I swap Italian sausage for spicy chorizo to give it a little extra kick, though that changes the flavor profile quite a bit. If you’re short on bell peppers, adding some chopped tomatoes or even a handful of frozen peas can work, but I haven’t tested those swaps thoroughly yet. For a vegetarian twist, you might try substituting sausage with hearty mushrooms and adding vegetable broth instead.
FAQ
Can I make this ahead of time?
Absolutely. It reheats well and flavors deepen after a day in the fridge.
Is it gluten-free?
Yes, as long as your sausage is gluten-free. Always check the label.
Can I use brown rice?
Brown rice will take longer to cook, so you’ll need to adjust the simmering time and liquid accordingly.
Give this one pot sausage peppers and rice a try tonight — it might just become your go-to for those nights when simplicity meets satisfaction.