Cheesy Smoked Sausage And Rice Skillet Recipe

Ingredients

• 13 oz Smoked Sausage (sliced into bite‑size pieces)
• 1 tablespoon Olive Oil (for browning sausage and sautéing vegetables)
• 6 cloves Garlic (minced)
• 0.25 tsp Crushed Red Pepper Flakes (optional for heat)
• 0.5 tsp White Pepper (adds mild pepper flavor)
• 1 tsp Salt (to taste)
• 1 cup Broccoli Florets (fresh or frozen)
• 0.5 medium Onion (yellow, diced)
• 1 small Red Bell Pepper (diced)
• 2 small Carrot (peeled and diced)
• 1 cup Long‑Grain White Rice (rinsed)
• 3 cup Chicken Broth (low‑sodium; extra added if needed)
• 0.5 cup Whole Milk (2% milk)
• 1.5 cup Sharp Cheddar Cheese (shredded)

Instructions

1. Prep Ingredients

   Slice the smoked sausage into bite‑size pieces, dice the onion, carrots, red bell pepper, and broccoli florets, and mince the garlic cloves. Measure rice, broth, milk, and shredded cheddar.

   Time: PT10M

2. Brown the Sausage

   Heat the skillet over medium‑high, add olive oil, then add the sausage pieces. Cook, stirring occasionally, until browned on all sides, about 7 minutes.

   Time: PT7M

   Temperature: medium‑high

3. Sauté Vegetables

   Push the sausage to the side (or remove to a plate). Add onion, carrots, red bell pepper, and garlic to the same skillet. Cook over medium‑low, stirring, until the vegetables begin to soften, about 5 minutes.

   Time: PT5M

   Temperature: medium‑low

4. Add Rice, Broth, and Broccoli

   Stir in the rinsed rice, 2 cups of chicken broth, and broccoli florets. Return the browned sausage to the pan. Increase heat to bring the mixture to a rapid boil.

   Time: PT5M

   Temperature: medium‑high

5. Simmer Until Rice Is Cooked

   Once boiling, reduce heat to low, cover the skillet, and let simmer for 15–17 minutes, stirring once halfway through. Add salt and white pepper. If the rice looks dry, add additional broth a few tablespoons at a time.

   Time: PT17M

   Temperature: low

6. Finish with Cheese and Milk

   Turn off the heat. Stir in the half‑cup of whole milk, shredded cheddar cheese, and crushed red pepper flakes until the cheese melts and the mixture becomes creamy.

   Time: PT3M

7. Rest and Serve

   Let the dish rest for 2 minutes, then serve hot straight from the skillet or transfer to a serving bowl.

   Time: PT2M

Nutrition Facts

Calories

575

Protein

20g

Carbohydrates

61g

Fat

26g

Fiber

4g

Ingredient Substitutions

• Instead of Smoked Sausage: Chicken sausage, Turkey sausage, Beef sausage
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Crushed Red Pepper Flakes: Cayenne pepper
• Instead of White Pepper: Black pepper
• Instead of Salt: Sea salt
• Instead of Broccoli Florets: Cauliflower florets
• Instead of Onion: Shallots
• Instead of Red Bell Pepper: Any color bell pepper
• Instead of Carrot: Parsnip
• Instead of Long‑Grain White Rice: Brown rice, Quinoa
• Instead of Chicken Broth: Vegetable broth, Water with bouillon cube
• Instead of Whole Milk: Half‑and‑half, Heavy cream (use less)
• Instead of Sharp Cheddar Cheese: Mozzarella, Pepper Jack

Equipment Needed

• Large Skillet or Sauté Pan
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Spatula
• Lid for Skillet
• Plate (for setting aside sausage) (optional)

Critical Steps — Do Not Skip

• Brown the sausage to develop flavor.
• Simmer the rice with the correct amount of broth; add extra if needed.
• Stir in cheese and milk off the heat to keep the sauce smooth.

Chef Tips from the Video

• Use low‑sodium chicken broth so you can control the final salt level.
• Shred the cheddar yourself for a smoother melt; pre‑shredded cheese can contain anti‑caking agents.
• Deglaze the pan with a splash of broth after browning the sausage to capture all the flavor.
• For extra heat, add a pinch of cayenne pepper along with the red pepper flakes.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months. Reheat thoroughly before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables and store in a sealed bag in the fridge for up to 24 hours.
• Cooked rice can be made ahead and refrigerated; add extra broth when reheating.
• Reheat leftovers in a skillet over low heat, adding a splash of broth or milk to restore creaminess.

Frequently Asked Questions