Crispy Skillet Rice Chicken Sausage (Printable)
Golden crispy rice with savory chicken sausage and vibrant vegetables in a comforting one-pan dish.
# What You Need:
→ Protein
01 - 12 oz savory chicken sausage, sliced into rounds
→ Rice
02 - 1 cup long-grain white rice, rinsed and drained
→ Vegetables
03 - 1 medium yellow onion, finely diced
04 - 1 red bell pepper, cored and diced
05 - 1 cup frozen peas, thawed
06 - 2 cloves garlic, minced
→ Liquids
07 - 2 cups chicken broth
08 - 2 tablespoons olive oil
→ Seasonings
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon dried thyme
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon kosher salt, plus more to taste
→ Garnishes
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges (optional)
# Directions:
01 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the sliced chicken sausage and sauté until golden brown on both sides, about 4 minutes. Remove the sausage from the skillet and set aside.
02 - Add the remaining tablespoon of olive oil to the skillet. Sauté the diced onion and red bell pepper until softened and fragrant, about 4 minutes. Stir in the minced garlic and cook for an additional 1 minute until aromatic.
03 - Add the rinsed rice, smoked paprika, dried thyme, black pepper, and kosher salt to the skillet. Stir continuously to coat the rice evenly in oil and spices, toasting for 2 minutes until lightly fragrant.
04 - Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover the skillet with a lid, and cook for 15 minutes until the liquid is nearly absorbed.
05 - Uncover the skillet and scatter the thawed peas and reserved browned sausage evenly over the rice. Gently press the toppings into the rice. Increase the heat to medium-high and cook uncovered for 8 to 10 minutes, rotating the pan occasionally, until a golden crispy crust forms on the bottom.
06 - Remove the skillet from heat and let rest for 5 minutes. Sprinkle with fresh chopped parsley and serve hot with lemon wedges on the side if desired.
# Expert Suggestions:
01 -
- That golden crust on the bottom of the rice is positively addictive and you will find yourself scraping the pan for every last crispy bit.
- Everything cooks in one skillet which means cleanup is almost nonexistent and the flavors all build in the same pan.
- It is flexible enough to handle whatever protein or vegetables you have on hand so it never gets boring.
02 -
- Resist the urge to stir the rice during the final crisping stage because that crust needs uninterrupted contact with the hot pan to form properly.
- A well seasoned cast iron or nonstick skillet makes all the difference since a regular stainless pan can cause the rice to stick stubbornly.
03 -
- Listen more than you look during the crisping phase because the sound of gentle crackling means you are on the right track while silence usually means the heat is too low.
- Press the rice firmly into the pan with a spatula before increasing the heat and this simple pressure is what creates that restaurant quality crust everyone loves.