If you’re looking for a fuss-free dinner that feels like a warm hug in a bowl, you’ve got to try my Sausage and Mushroom Skillet Rice Recipe. It’s packed with smoky sausage, earthy mushrooms, and perfectly tender rice all cooked in one pan, which means less cleanup and more time enjoying your meal. When I first made this, I was amazed at how the layers of flavor just build up effortlessly, and now it’s a staple in my weeknight rotation. Stick around—I’m about to share everything you need to nail this comforting dish every single time!
Why You’ll Love This Recipe
- One-Pan Convenience: You cook everything in a single skillet, saving you time and dishes.
- Flavor Bomb: The smoked sausage and mushrooms create a rich, savory base that’s downright addictive.
- Easy to Customize: Swap out ingredients or add veggies to suit your taste or what’s in your fridge.
- Family Friendly: My whole crew goes crazy for this, and I bet yours will too!
Ingredients You’ll Need
All the ingredients here work together harmoniously to bring out deep flavors and satisfying textures. I always recommend using a good quality smoked sausage for that smoky punch, and rinsing your rice to keep it fluffy rather than sticky.
- Smoked sausage: Kielbasa or andouille are my favorites for this recipe, but feel free to use turkey sausage for a lighter option.
- Olive oil: Helps brown the sausage and cook the veggies gently without sticking.
- Onion: Finely chopped for even cooking and sweet flavor that blends into the rice.
- Mushrooms: Sliced cremini or white mushrooms bring earthiness and moisture.
- Garlic: Freshly minced adds a lovely aromatic layer—don’t skimp here!
- Paprika: Adds warmth and a subtle smoky undertone even beyond the sausage.
- Dried thyme: Offers a gentle herbal note that pairs beautifully with the mushrooms.
- Long-grain white rice: Rinsed to remove excess starch and keep grains separate and fluffy.
- Chicken broth: Use low sodium to control salt levels and boost savory depth.
- Salt and black pepper: Seasoning essentials to heighten all the flavors.
- Fresh parsley: Chopped and sprinkled on top for a fresh, bright finish.
Variations
I love mixing things up with this Sausage and Mushroom Skillet Rice Recipe. It’s so forgiving that you can easily swap proteins, add extra veggies, or even change the seasoning to suit your mood. Don’t hesitate to make it your own!
- Vegetarian twist: I once swapped sausage for smoky smoked tofu and it’s surprisingly delicious—just add a touch of smoked paprika for that hearty flavor.
- Extra veggies: My go-to add-ins include bell peppers or spinach stirred in at the end for color and nutrition.
- Spice it up: When I want heat, I toss in some crushed red pepper flakes with the garlic—it wakes up the whole dish.
- Use different rice: Feel free to experiment with brown rice or jasmine, but remember cooking times will vary.
How to Make Sausage and Mushroom Skillet Rice Recipe
Step 1: Brown the Sausage for Maximum Flavor
Start by heating the olive oil over medium-high heat in a large skillet with a lid. Add the sliced sausage and cook it for 3 to 4 minutes until it’s nicely browned. This step is where a lot of the flavor develops, so don’t rush it or overcrowd the pan. Once browned, set the sausage aside on a plate to use later.
Step 2: Sauté the Onion and Mushrooms
In the same skillet, add the chopped onion and mushrooms. You’ll notice the sausage left behind some tasty bits, and this step helps you scrape those up for extra depth. Cook for about 5 to 6 minutes, stirring often, until the mushrooms soften and their moisture evaporates. Then toss in the minced garlic and cook just for 30 seconds—you want it fragrant but not burnt.
Step 3: Toast the Rice and Spices
Stir in the paprika, dried thyme, and the rinsed rice. Give it all a good stir and toast it for about a minute. This gives the rice a nice nutty flavor and helps it stay fluffy when it cooks later. Trust me, this little step makes a noticeable difference!
Step 4: Add Broth, Season, and Return Sausage
Pour in the chicken broth, then sprinkle in the salt and black pepper. Pop the sausage back into the skillet and give everything a gentle stir. This is where all the flavors start to meld beautifully together, setting the stage for perfectly cooked rice.
Step 5: Simmer, Steam, and Perfect Your Rice
Bring the mixture to a boil, then cover the skillet and reduce the heat to low. Let it cook undisturbed for 15 minutes until the rice is tender and has absorbed all that savory goodness. If you see the rice drying out before it’s done, add a splash of broth—better safe than crunchy rice!
Step 6: Fluff and Finish
Once your rice is perfectly cooked, remove the skillet from the heat and fluff everything gently with a fork. Sprinkle chopped fresh parsley right on top for a bright burst of color and freshness. Serve warm and prepare for compliments!
Pro Tips for Making Sausage and Mushroom Skillet Rice Recipe
- Rinse Your Rice: I discovered this trick when I started rinsing rice—fluffiness improved dramatically every time.
- Don’t Skip Browning: Browning the sausage develops flavor and renders fat that you’ll use to cook veggies perfectly.
- Keep the Lid On: Covering the skillet traps steam, which is essential for cooking the rice evenly.
- Watch Liquid Levels: If the rice looks dry but isn’t tender, add broth bit by bit—it saved me more than once!
How to Serve Sausage and Mushroom Skillet Rice Recipe
Garnishes
I always top this skillet rice with freshly chopped parsley—it adds such a fresh, herbal note that brightens the dish. Sometimes I sprinkle a little grated Parmesan or a squeeze of lemon juice for extra zing; it’s amazing how these simple touches lift the flavors.
Side Dishes
To keep things balanced, I like serving this with a crisp green salad or roasted vegetables on the side. It’s hearty enough on its own, but a handful of steamed broccoli or a fresh cucumber salad pairs beautifully.
Creative Ways to Present
For special occasions, I’ve even turned this into a festive one-pot presentation by layering sautéed greens on top or serving it in a hollowed-out bell pepper—it makes a pretty impressive centerpiece without extra effort.
Make Ahead and Storage
Storing Leftovers
After a meal, I cool leftover Sausage and Mushroom Skillet Rice, then store it tightly covered in an airtight container in the refrigerator. It keeps well for up to 3 days, and flavors actually deepen overnight, which is a nice bonus.
Freezing
I’ve frozen this skillet rice with great success—just portion it into freezer-safe containers. Thaw overnight in the fridge and it reheats nicely without losing texture, making it a fantastic make-ahead meal for busy weeks.
Reheating
When I reheat leftovers, I add a splash of chicken broth or water and warm it on the stove over medium heat, stirring gently until heated through. This prevents the rice from drying out and brings it back to that freshly cooked taste.
FAQs
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Can I use brown rice instead of white rice in this sausage and mushroom skillet rice recipe?
Yes! You can substitute brown rice, but it will require a longer cooking time and more liquid—usually about 45 minutes and an extra half cup of broth. Make sure to adjust accordingly and keep the skillet covered to steam the rice properly.
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What types of sausage work best in this skillet rice recipe?
Smoked sausages like kielbasa, andouille, or even spicy chorizo work wonderfully here because they add deep flavor and fat to cook the veggies in. Turkey sausage is a great leaner alternative, too.
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How do I prevent the rice from getting mushy in this recipe?
Rinsing the rice before cooking removes excess starch that can cause gumminess. Also, avoid stirring the rice while it simmers and keep the lid on to trap steam—this ensures even cooking without excess moisture.
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Can I add vegetables to the sausage and mushroom skillet rice recipe?
Absolutely! Adding diced bell peppers, spinach, or peas towards the end of cooking is a delicious way to boost color and nutrition. I often add them just before fluffing the rice so they retain some freshness and texture.
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Is this recipe gluten-free?
Yes, this Sausage and Mushroom Skillet Rice Recipe is naturally gluten-free as long as you use gluten-free sausage and broth. Always check labels to be sure!
Final Thoughts
I absolutely love how this Sausage and Mushroom Skillet Rice Recipe turns out every time—it’s hearty but not heavy, packed with flavor yet simple enough for any night. The best part? It makes me feel like I’m enjoying a home-cooked meal with minimal effort. I can’t wait for you to try it and discover how quickly it’ll become a favorite in your kitchen, just like it did in mine. Let me know how it goes, and happy cooking!
Print
Sausage and Mushroom Skillet Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful Skillet Sausage and Mushroom Rice dish that combines smoky sausage, tender mushrooms, and perfectly cooked long-grain rice in one pot. This easy stovetop recipe is packed with savory spices and fresh parsley for a comforting meal ready in under 30 minutes.
Ingredients
Sausage and Vegetables
- 14 ounces smoked sausage (kielbasa or andouille, sliced into rounds)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 8 ounces mushrooms (sliced)
- 3 cloves garlic (minced)
Rice and Seasoning
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 cup long-grain white rice (rinsed)
- 2 cups chicken broth (low sodium or no sodium added)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 2 tablespoons fresh parsley (chopped)
Instructions
- Brown the sausage: Heat 1 tablespoon of olive oil in a large skillet with a lid over medium-high heat. Add the sliced sausage and cook for 3 to 4 minutes until browned. Remove the sausage to a plate to set aside.
- Sauté onion and mushrooms: In the same skillet, add the finely chopped onion and sliced mushrooms. Cook for 5 to 6 minutes, stirring often, until the mushrooms soften and release their moisture. Then stir in the minced garlic and cook for another 30 seconds.
- Toast the rice and spices: Add 1 teaspoon paprika, ½ teaspoon dried thyme, and 1 cup rinsed long-grain white rice to the skillet. Cook for 1 minute, stirring constantly to lightly toast the rice and blend the flavors.
- Add broth and seasonings: Pour in 2 cups of chicken broth along with ½ teaspoon salt and ¼ teaspoon black pepper. Return the browned sausage to the skillet and stir once to combine all ingredients.
- Simmer the rice: Bring the mixture to a boil, then cover the skillet, reduce heat to low, and cook for 15 minutes, or until the rice is tender and liquid is absorbed.
- Finish and serve: Remove the skillet from heat, fluff the rice with a fork, sprinkle with 2 tablespoons of chopped fresh parsley, and serve immediately.
Notes
- Any smoked sausage works well, such as kielbasa, andouille, or turkey sausage, each giving slightly different flavors.
- Rinsing the rice before cooking helps keep it fluffy and prevents it from becoming gummy.
- Keep the skillet covered during cooking to allow proper steaming of the rice.
- If the rice looks dry before fully tender, add a splash more broth and continue cooking until done.
- Leftovers reheat well with a little extra broth added to loosen the rice.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg
