Rice skillet
Smoky Sausage, Pepper & Rice Skillet
A dependable skillet of smoked sausage, sweet peppers, rice, and paprika with minimal chopping.
Why this dinner works
This is the kind of weeknight recipe Copper Kettle Table is built around: one main pan, familiar ingredients, and a clear sequence that lets flavor build without leaving a sink full of dishes.
The recipe starts with the ingredient that benefits most from browning, then uses the same pan to season the base. That means the finished dish tastes rounded and cozy without requiring a long simmer or specialty equipment.
Dana's cooking notes
- Read through the method once before heating the pan; the steps move quickly once the aromatics go in.
- Keep broth or water nearby so you can loosen the pan if anything reduces faster than expected.
- Taste at the end, not just the beginning. A squeeze of lemon, splash of vinegar, or pinch of salt often wakes up one-pot dinners.
Make it fit your night
Most skillet dinners are flexible. Swap greens, use the broth you have, or add a simple salad if you want something fresh alongside. Leftovers keep well in an airtight container for up to three days.
Smoky Sausage, Pepper & Rice Skillet
A dependable skillet of smoked sausage, sweet peppers, rice, and paprika with minimal chopping.
Ingredients
- 12 oz smoked sausage, sliced
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 1 tsp smoked paprika
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1/2 cup frozen peas
- 1 tbsp apple cider vinegar
- Sliced scallions, for serving
Method
- Brown sausage in a large covered skillet, 3 to 4 minutes. Transfer to a bowl.
- Add oil, peppers, and onion. Cook until edges soften, about 5 minutes.
- Stir in paprika and rice until the grains are coated.
- Add broth and sausage. Bring to a boil, cover, and reduce heat to low. Cook 18 minutes.
- Scatter peas over the top, cover again, and rest off heat for 8 minutes.
- Fluff with vinegar and scallions before serving.
Notes
- Keep the lid closed while the rice cooks so the steam stays trapped.
Nutrition information is not calculated on this site; ingredients and brands vary, so use your preferred calculator if needed.
Share this recipe
About Dana
Dana Ruiz is the home cook and recipe writer behind Copper Kettle Table, where dinner is practical, flavorful, and designed for fewer dishes.