Sausage, Peppers & Rice Skillet
Creamy, savory, and impossibly easy—this Sausage, Peppers & Rice Skillet is the kind of dinner that feels like a warm hug after a long day.
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
Ingredients
- 1 lb Smoked turkey sausage, sliced into 1/2-inch rounds
- 2 cups Instant rice, uncooked
- 2 Bell peppers, sliced into thin strips Use mixed colors for best presentation
- 1/2 medium Yellow onion, thinly sliced
- 24 oz Pasta sauce (your favorite jarred marinara)
- 2 cups Beef broth, room temperature
- 10 oz Can diced tomatoes with green chilies, drained
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt and black pepper, to taste
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced onion and bell peppers. Cook for about 3–4 minutes, stirring occasionally, until they start to soften and the edges just begin to brown.
- Add the sliced smoked turkey sausage to the skillet. Saute for 4–5 minutes, stirring occasionally, until the sausage is nicely browned and heated through.
- Stir in the pasta sauce and the drained diced tomatoes with green chilies. Scrape any browned bits from the bottom of the skillet for extra flavor.
- Add the instant rice and beef broth to the pan. Sprinkle in garlic powder, onion powder, and season with salt and black pepper to taste. Stir thoroughly to combine.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover the skillet, and simmer according to the rice package directions—usually about 5 minutes for instant rice—until the rice is fully cooked and the sauce has thickened.
- Once everything is hot, saucy, and the rice is tender, remove from heat. Taste and adjust seasoning as needed. Spoon onto plates and enjoy warm.
Notes
For a slightly crispy top, transfer the cooked skillet to a 400°F oven for 5–7 minutes to crisp the edges before serving.