Sausage and Pepper Rice Skillet

Name: Sausage and Pepper Rice Skillet
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb (454 g) Italian sausage (sweet or hot), casings removed, casings removed, broken into ½-inch crumbles; 1 medium (150 g) yellow onion, medium, diced into ¼-inch pieces; 1 large (200 g) red bell pepper, large, seeded and diced into ¼-inch pieces; 1 large (200 g) yellow or green bell pepper, large, seeded and diced into ¼-inch pieces; 3 cloves (15 g) garlic, fresh, minced finely; 1½ cups (300 g) medium-grain white rice (arborio or similar); 3¼ cups (770 ml) chicken or vegetable broth; 1 can (227 g) canned tomato sauce (8 oz); 1 tbsp (15 ml) olive oil, extra-virgin; to taste salt, kosher; to taste black pepper, freshly ground; 1 tsp (3 g) Italian seasoning, dried; ¼ cup (10 g) fresh basil leaves, roughly torn; ⅓ cup (33 g) Parmesan cheese, finely grated, finely grated (optional)

From the MyKitchenBank Kitchen

A vibrant, one-pan Italian-American dish where tender rice absorbs savory broth infused with browned Italian sausage, sweet bell peppers, and onions, finished with bright tomato sauce and fresh basil. Ready in under 45 minutes and perfect for weeknight dinners.

Prep: 15 min
Cook: 28 min
Wait: 5 min
Total: 48 min
Makes: 4 servings

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Ingredients

4 servings

1 lb (454 g) Italian sausage (sweet or hot), casings removed, casings removed, broken into ½-inch crumbles
1 medium (150 g) yellow onion, medium, diced into ¼-inch pieces
1 large (200 g) red bell pepper, large, seeded and diced into ¼-inch pieces
1 large (200 g) yellow or green bell pepper, large, seeded and diced into ¼-inch pieces
3 cloves (15 g) garlic, fresh, minced finely
1½ cups (300 g) medium-grain white rice (arborio or similar)
3¼ cups (770 ml) chicken or vegetable broth
1 can (227 g) canned tomato sauce (8 oz)
1 tbsp (15 ml) olive oil, extra-virgin
to taste salt, kosher
to taste black pepper, freshly ground
1 tsp (3 g) Italian seasoning, dried
¼ cup (10 g) fresh basil leaves, roughly torn
⅓ cup (33 g) Parmesan cheese, finely grated, finely grated (optional)

Equipment (5)

Large (12-inch) skillet with lid or cover
Wooden spoon or silicone spatula
Measuring cups and spoons
Chef's knife and cutting board
Can opener (if using canned tomato sauce)

Steps

Before you start

Measure out all ingredients and chop vegetables before you begin cooking.
Use medium-grain white rice (arborio or medium-short grain works best) for proper texture.
Have your broth warm or at room temperature to avoid shocking the rice.

1
Brown the sausage
- Heat the olive oil in a 12-inch skillet over medium-high heat.
- Once shimmering, add the sausage crumbles and cook, stirring and breaking them into smaller pieces with a wooden spoon, for 5–6 minutes until browned and no longer pink.
- The sausage should have deep golden-brown spots, render some fat, and reach an internal temperature of 160°F (71°C) when measured with an instant-read thermometer.
- Spoon out and discard all but 1 tablespoon of rendered fat if there's excess.
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Ready when: Sausage is cooked through with no pink, has golden-brown bits, and reaches 160°F (71°C) internally
Tip: Don't stir constantly; let the meat sit briefly between stirring so it can develop fond (flavorful brown bits) on the pan bottom.
2
Sauté vegetables
- Add the diced onion and bell peppers to the skillet with the browned sausage.
- Cook over medium-high heat, stirring occasionally, for 4 minutes until the peppers soften slightly and the onion becomes translucent at the edges.
- Add the minced garlic and Italian seasoning, and stir constantly for 30 seconds until fragrant.
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Ready when: Peppers are softened, onion is translucent, and garlic is fragrant
Tip: Don't skip cooking the garlic for a few seconds—this mellows its raw bite and deepens the flavor.
3
Toast the rice
- Add the uncooked rice to the vegetables and sausage.
- Stir constantly for 2 minutes, coating the grains with the fat and allowing them to toast slightly.
- You'll hear a faint clicking sound as the rice grains tumble against the pan.
- This step helps each grain cook separately and absorb liquid evenly.
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Ready when: Rice is coated in fat and slightly translucent at the edges
Tip: Toast the rice for the full 2 minutes to improve texture and prevent mushiness—don't skip or rush this step.
4
Add liquid and tomato sauce
- Pour in the broth and tomato sauce.
- Stir well, scraping the bottom of the skillet to loosen any browned bits (fond) stuck there.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low.
- Taste and adjust salt and pepper as needed—remember, the broth is already seasoned, so start conservatively.
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Ready when: Liquid comes to a boil and releases steam
Tip: Scrape the fond vigorously—those browned bits dissolve into the broth and add deep, savory flavor.
5
Simmer with partial cover
- Place the lid or a large sheet of aluminum foil loosely over the skillet (don't seal it tightly; leave a small gap for steam to escape).
- Simmer the rice on medium-low heat for 18 minutes, stirring gently after 9 minutes.
- The rice should absorb most of the liquid but still feel slightly moist, not completely dry.
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Ready when: Most liquid is absorbed and rice grains are tender but not mushy
Tip: Stirring partway through prevents sticking and ensures even cooking, but resist the urge to stir too often or the rice will release starch and become creamy rather than fluffy.
6
Rest and finish
- Remove the skillet from heat and let it rest, covered, for 5 minutes.
- The residual heat will finish cooking any remaining liquid.
- Fluff the rice gently with a fork, breaking up any clumps.
- Stir in the torn basil and top with Parmesan cheese if using.
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Ready when: Rice is fluffy and any remaining liquid has been absorbed
Tip: The 5-minute rest is crucial—it allows the rice to finish cooking and settle, making it light and separated rather than dense.

Good to know

Tips

Use sweet Italian sausage for a mild, slightly herby flavor, or hot Italian sausage for a spicy kick.
For extra richness, stir in 2 tablespoons of butter or heavy cream (30 ml) when finishing the dish.
If your rice is still slightly firm after simmering, add 2–3 tablespoons (30–45 ml) more broth, cover, and simmer for 2–3 more minutes.
This dish pairs beautifully with a simple green salad, crusty bread, or roasted vegetables on the side.

Make ahead

Prepare all ingredients (onion, peppers, garlic, rice) and store in separate containers up to 8 hours ahead. The sausage can be removed from its casing the night before and refrigerated in an airtight container. The finished skillet does not reheat well, so cook it fresh.

Storage & reheating

Leftover skillet keeps refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth (2–3 tablespoons per serving) to restore moisture. Freezing is not recommended as the rice texture degrades.

Substitutions

Italian sausage (sweet or hot), casings removed → Ground Italian turkey or ground beef. Use 1 lb (454 g) ground turkey for a lighter dish, or ground beef for a heartier flavor. Brown and cook the same way, ensuring internal temperature reaches 160°F (71°C).
medium-grain white rice (arborio or similar) → Short-grain arborio or carnaroli rice. These risotto rices absorb liquid slightly differently and will be creamier. Use the same quantity.
chicken or vegetable broth → Vegetable broth or water with 1 tsp dried chicken bouillon. Vegetable broth works fine for a lighter result; adjust seasoning to taste.
fresh basil leaves → Fresh parsley or 1 teaspoon dried basil. Use half the amount if substituting dried herbs. Add it during the liquid step for better infusion.