Sausage and Mushroom Skillet Rice Recipe

Ingredients

• 397 g (14 oz)smoked sausage, such as kielbasa or andouille, sliced into rounds
• 1 smallonion, finely chopped
• 227 g (8 oz)mushrooms, sliced
• 3 clovesgarlic, minced
• 8 g (2 tablespoons)fresh parsley, chopped
• 15 ml (1 tablespoon)olive oil
• 1 teaspoonpaprika
• ½ teaspoondried thyme
• 185 g (1 cup)long-grain white rice, rinsed
• 475 ml (2 cups)low-sodium or no-salt-added chicken broth
• ½ teaspoonsalt
• ¼ teaspoonblack pepper

Instructions

1. 1

   Brown the sausage

   Heat the olive oil in a large lidded skillet over medium-high heat. Add the sliced sausage and cook for 3 to 4 minutes, until browned. Transfer it to a plate and set aside.

2. 2

   Cook the vegetables

   Add the onion and mushrooms to the same skillet. Cook for 5 to 6 minutes, stirring often, until the mushrooms soften and release their moisture. Stir in the garlic and cook for another 30 seconds.

3. 3

   Toast the rice

   Add the paprika, dried thyme and rinsed rice. Cook for 1 minute, stirring constantly, to lightly toast the rice and combine the flavours.

4. 4

   Add broth and sausage

   Pour in the chicken broth and add the salt and black pepper. Return the browned sausage to the skillet and stir once to combine.

5. 5

   Simmer the rice

   Bring the mixture to a boil, then cover the skillet and reduce the heat to low. Cook for 15 minutes, or until the rice is tender and the liquid has been absorbed.

6. 6

   Fluff and serve

   Take the skillet off the heat and fluff the rice with a fork. Sprinkle with the chopped parsley and serve straight away.

What is sausage and mushroom skillet rice?

This American-style one-pan supper combines smoked sausage, mushrooms and long-grain rice, simmered together in seasoned broth. It draws on the familiar comfort of sausage and rice dishes, with the mushrooms adding savoury depth.

Browned sausage lends smoky flavour, while toasting the rice briefly before adding broth helps coat the grains with the aromatics. Cooking everything in one skillet also means the rice takes on flavour from the vegetables and sausage as it simmers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 22g protein, 49g carbs, 33g fat.

The rice supplies most of the carbohydrates, while the sausage contributes much of the protein and fat; olive oil adds further fat. Pair a serving with a generous helping of green vegetables or salad to balance the plate.

Choosing the sausage and mushrooms

Sausage: Kielbasa or andouille both work well; choose kielbasa for a milder smoky taste or andouille for a more assertive, spiced flavour. Slice it into even rounds so they brown at a similar pace.

Mushrooms: Use sliced fresh mushrooms and give them time to soften and release their moisture before adding the rice. This lets them brown lightly rather than leaving excess liquid in the pan.

Build flavour in the skillet

Brown first: Searing the sausage creates a savoury base in the pan. Set it aside while the vegetables cook, then return it with the broth so it warms through without overcooking.

Toast briefly: Stir the paprika, thyme and rinsed rice together for just 1 minute. Keep the rice moving so the spices become fragrant without the garlic or grains catching on the base.

How to get tender rice

Rinse: Rinsing the long-grain rice removes some surface starch and helps the cooked grains stay more separate. Drain it well before adding it to the skillet.

Keep covered: Once the broth reaches a boil, reduce the heat to low and keep the lid on for the 15-minute simmer. The rice is ready when it is tender and the liquid has been absorbed.

Timing and resting

The recipe takes about 30 minutes overall, with the covered rice simmering for 15 minutes. Have the ingredients ready before heating the skillet so the sausage and vegetables can be cooked in sequence.

After cooking, fluff the rice with a fork as directed and serve promptly. If the grains need a little longer, check that there is still moisture in the pan before continuing to cook.

What to serve with it

A crisp green salad or steamed green vegetables make a fresh contrast to the smoky sausage and soft rice. Keep the accompaniments simply seasoned so they do not compete with the skillet's paprika and thyme.

For a more substantial meal, serve with a green vegetable such as broccoli or green beans. Parsley adds a fresh finish just before serving.

Recipe notes & tips

• Use a skillet with a well-fitting lid so the rice can cook in the broth without losing too much steam.
• Drain the rinsed rice well so it does not add excess water to the pan.
• Stir the rice constantly during its 1-minute toast to keep it from sticking.
• Choose low-sodium or no-salt-added broth to keep the seasoning easier to control.
• Fluff the cooked rice gently with a fork to separate the grains without mashing them.

Variations

• Change the sausage: Use kielbasa for a milder smoky flavour or andouille for a spicier result.
• Add heat: Stir in a pinch of chilli flakes with the paprika and thyme.
• Try brown rice: Use brown rice, adjusting the broth and cooking time to suit its packet instructions.
• Add greens: Stir in a handful of spinach after the rice is cooked and let it wilt from the residual heat.
• Use different herbs: Swap the dried thyme for dried oregano for a slightly different savoury note.

Common mistakes to avoid

• Crowding the sausage: Brown it in a single layer so the rounds colour rather than steam.
• Rushing the mushrooms: Cook them until softened and their released moisture has mostly evaporated before adding the rice.
• Burning the garlic: Add it after the onion and mushrooms have softened, then cook for only 30 seconds.
• Lifting the lid: Keep the skillet covered during the 15-minute simmer so the rice cooks evenly.
• Cooking on high: Reduce the heat to low after the mixture boils to help prevent the rice sticking or scorching.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat until piping hot in a covered pan or in the microwave, adding a small splash of water or broth if the rice seems dry.

Frequently asked questions