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
Scale
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
