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Sausage and Rice Skillet

Sausage and Rice Skillet

This one-pot sausage and rice skillet combines Italian sausage, broccoli, and rice in a comforting, easy-to-make meal that's perfect for busy weeknights. Everything cooks together in a single skillet, creating tender rice infused with savory broth flavors and crisp-tender broccoli florets. It's a complete meal that delivers protein, grains, and vegetables all in one dish with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon extra virgin olive oil
  • 8 ounces Italian sausage, casings removed, broken into pieces
  • 1 small sweet onion, finely diced
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1 & 1/4 cups long grain rice
  • 1/4 cup dry white wine
  • 2 & 1/4 cups low-sodium chicken broth
  • 1 head broccoli (about 6 ounces), cut into 1 1/2-inch florets

Equipment

  • large nonstick skillet

Method
 

Instructions
  1. Warm oil in a large nonstick skillet over medium-high heat. Add sausage and let it develop a little golden crust; cook, breaking it up into small pieces until no pink remains.
  2. Add onion; saute until soft and translucent, about 3 minutes. Add in garlic and saute for about 30 seconds until fragrant. Season with a dash of salt and pepper, to taste.
  3. Stir in rice to coat.
  4. Add the wine; cook until rice has absorbed almost all of the liquid, about 1 minute.
  5. Add broth and bring to a boil.
  6. Cover and reduce heat to low. Cook for 15 minutes until rice is tender.
  7. Stir in the broccoli, cover, and cook for another 10 minutes until broccoli is tender and rice has absorbed the broth.
  8. Taste and add more salt, if necessary. Serve immediately and enjoy!

Notes

For a spicier version, add red pepper flakes with the garlic. Substitute with kielbasa or chicken sausage if preferred. Wine adds brightness but can be replaced with additional broth. Broccoli can be swapped with green beans, asparagus, or bell peppers.