Cheesy Kielbasa Rice and Broccoli Skillet
Creamy, cheesy, and packed with juicy kielbasa and bright green broccoli, this Cheesy Kielbasa Rice and Broccoli Skillet is the kind of one-pan comfort dinner you’ll reach for on busy weeknights.
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
Ingredients
- 1 tablespoon Olive oil for cooking
- 1 lb Kielbasa sliced into rounds (about 1/2-inch thick)
- 1 cup Onion chopped
- 2 cloves Garlic minced
- 1 cup White rice rinsed if desired
- 2 cups Chicken broth hot or room temperature
- 2 cups Broccoli florets fresh or frozen
- 1 cup Shredded cheddar cheese preferably sharp
- 1/4 cup Heavy cream room temperature
- Salt to taste
- Pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the sliced kielbasa and cook until browned, about 5 minutes. Use tongs or a spatula to turn slices so both sides get a nice color. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Stir frequently so the onion sweats and becomes translucent. Add the minced garlic and cook for an additional minute, until fragrant, being careful not to burn it.
- Stir in the white rice and chicken broth. Increase heat to bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the pan for extra flavor. Reduce the heat to low, cover, and simmer for 15 minutes.
- After 15 minutes, add the broccoli florets to the skillet. Replace the lid and cook for an additional 5 minutes, or until the broccoli is tender and the rice is cooked through. If the rice needs a touch more moisture, add a splash of broth or water and continue cooking briefly.
- Return the cooked kielbasa to the skillet. Stir in the shredded cheddar cheese and heavy cream until the cheese is melted and the mixture becomes creamy. Taste and adjust seasoning with salt and pepper.
- Serve hot, straight from the skillet. Spoon generous portions onto plates and enjoy this hearty and cheesy one-pan meal.
Notes
Store leftovers in an airtight container for up to 3–4 days. For freezing, it’s best to freeze before adding cream and cheese; thaw and add dairy when reheating.