Sausage and Rice Skillet is an easy, fast and delicious meal. Most of the ingredients you already have on hand and makes for a quick meal when you don’t know what to make.

We all need those meals that we can just throw together at the last minute. Sausage and Rice Skillet is one of those. Even if the sausage is frozen it doesn’t take long to thaw in the microwave.

I make this more than I’d like to admit. It takes less than 30 minutes. I usually have the ingredients on hand, and it is so easy.

A few tips so you can have some of these ingredients on hand as well.

When polish sausage, kielbasa, or your favorite link sausage is on sale pick up a few of them. Store them in your freezer until you need them.
When bell peppers especial red, yellow or orange ones are on sale, pick up a bunch of them. Dice them and pop them in the freezer. They will be perfect for this recipe and for any others you need bell peppers.
I try to keep boil in a bag rice on hand. Watch for those sales.

Can you use long grain rice instead of boil in a bag rice?

Yes, you can. You will need to add 4 cups of chicken stock and 2 cups of rice. Add it as you would the instant rice and cook as long as the rice package directs.

Can you use Minute Rice instead of boil in a bag rice?

Yes, you can. You will need 2 cups of rice and 2 cups of chicken stocks. Add it like you would the boil in the bag rice and cook according to the package directions.

Yield: 4 servings

Sausage & Rice Skillet

Name: Sausage & Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 16 oz smoked sausage link; 1 green bell pepper, rough chopped; 1 small onion, rough chopped; 1 clove garlic, minced; 2 1/2 cups chicken stock; 2 – 3.5 oz bags boil in bag white rice; Salt & pepper to taste

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

16 oz smoked sausage link
1 green bell pepper, rough chopped
1 small onion, rough chopped
1 clove garlic, minced
2 1/2 cups chicken stock
2 – 3.5 oz bags boil in bag white rice
Salt & pepper to taste

Instructions

Slice sausage in 1/2 inch slices.
In a large skillet, sauté sausage until light brown.
Remove sausage from skillet leaving drippings in the pan. You can add a little olive oil if there isn’t much dripping in the pan.
Add bell pepper and onion. Sauté for about for 3 minutes.
Add garlic and sauté for another minute.
Add chicken stock, rice and sausage.
Bring to a boil then reduce heat to medium low. Allow to cook for 10 minutes or all the liquid is gone.
Enjoy