This One-Pan Sausage and Rice Is Too Good to Be This Easy!

Sausage and Rice in One Pan! Too Good to Be This Easy A hearty one-pan dinner with browned sausage, fluffy basmati rice, colorful bell peppers, garlic, herbs, and an optional creamy sun-dried tomato sauce. The rice cooks right in the skillet, soaking up all that savory flavor. It is comforting, filling, and easy enough for a weeknight dinner. The sauce adds a cool, bright, tangy finish, but the sausage and rice are also delicious on their own. Total time: About 45 minutes Servings: 4 generous portions Customize it! Use loose sausage meat or sausage links with the casings removed. Pork, beef, turkey, chicken, or Italian sausage can all work. Red and yellow peppers add bright color, but any bell peppers will do. I used parboiled basmati rice because it stays light and separate. Other rice may need a different amount of liquid or cooking time, so check the package directions and adjust as needed. The sauce is completely optional. Greek yogurt or sour cream both work, and you can add salt to taste. Make it up to 2-3 days ahead and keep it refrigerated. It is also great on sandwiches, wraps, roasted vegetables, or grilled meat. 🔔 New recipes every week: https://youtube.com/@YumCult 👍 Like if you enjoyed! Where are you watching from? 🌎👇 🛒 Ingredients: Large deep skillet with lid, about 11 in / 28 cm For the Sausage and Rice: 1.3 lb / 600 g sausage meat or sausage links 1 onion, diced 2 small bell peppers, diced (or 1 large) Oil, if needed 2-3 garlic cloves, minced A little butter 1/2 tsp dried thyme 1/2 tsp smoked paprika 1/2 tsp chili flakes, optional 7 oz / 200 g parboiled basmati rice, rinsed and well drained ~2 cups / 450-500 ml hot chicken broth or water Salt, as needed Black pepper, to taste A small handful of parsley, chopped For the Optional Creamy Sauce: 6 sun-dried tomato halves, drained and finely chopped 3-4 tbsp plain Greek yogurt or sour cream 1 garlic clove 1-2 tbsp mayonnaise Apple cider vinegar or lemon juice, to taste Salt and black pepper, to taste A little water, if needed 📝 Quick Instructions: If using sausage links, remove the casings. Brown the sausage in a large skillet, breaking it into chunky pieces. Transfer to a bowl. Cook the onion in the same pan until softened. Add a little oil if the pan looks dry. Add the bell peppers and cook for 4-5 minutes. Make space in the center. Add butter, garlic, thyme, smoked paprika, and optional chili flakes. Cook for 30-40 seconds, until fragrant. Add the rice and stir for 1-2 minutes. Pour in the hot broth or water. Taste the liquid and season if needed. Return the sausage and any juices. Spread it over the rice and press it in lightly. Bring to a boil, cover, and reduce the heat to low. Cook for 16-18 minutes without stirring. Meanwhile, blend the sauce ingredients until smooth. Add a little water if needed. Taste, add salt if needed, and chill until serving. Turn off the heat and rest the rice, covered, for 8-10 minutes. Add the parsley and gently fluff. Serve as is, or drizzle with the creamy sun-dried tomato sauce and add extra parsley. Refrigerate the sausage and rice for up to 3 days. Keep the sauce in a separate covered container for 2-3 days. Subtitles available in multiple languages (CC). ❤️ Share this with someone who loves easy one-pan dinners! #SausageAndRice #OnePanDinner #SausageRecipes #RiceRecipes #EasyDinner #WeeknightDinner #ComfortFood #YumCult