Crispy Skillet Rice Chicken Sausage (Printable Version)
Golden crispy rice skillet with savory sausage and vibrant vegetables for a satisfying one-pan meal.
# 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, diced
05 - 1 cup frozen peas, thawed
06 - 2 cloves garlic, minced
→ Liquids
07 - 2 cups chicken broth
08 - 2 tbsp olive oil
→ Seasonings
09 - 1 tsp smoked paprika
10 - 1/2 tsp dried thyme
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp kosher salt, plus more to taste
→ Garnishes
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges for serving
# How To Make:
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, approximately 4 minutes. Transfer to a plate and set aside.
02 - Add the remaining olive oil to the skillet. Sauté the diced onion and red bell pepper, stirring occasionally, until softened and fragrant, about 4 minutes. Add the minced garlic and cook for an additional minute until aromatic.
03 - Stir in the rinsed rice, smoked paprika, dried thyme, black pepper, and kosher salt. Toss continuously to coat each grain evenly with oil and spices, toasting for 2 minutes until the rice becomes slightly translucent at the edges.
04 - Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover tightly with a lid, and cook undisturbed for 15 minutes until the liquid is nearly absorbed.
05 - Remove the lid and scatter the thawed peas and reserved browned sausage evenly over the surface of the rice. Gently press down with a spatula. Increase the heat to medium-high and cook uncovered for 8 to 10 minutes, rotating the skillet occasionally, until a deep golden crispy crust forms on the bottom layer of rice.
06 - Remove the skillet from heat and allow to rest for 5 minutes. Sprinkle generously with chopped fresh parsley. Serve hot directly from the skillet, accompanied by lemon wedges if desired.
# Expert Advice:
01 -
- The crispy rice crust on the bottom is the kind of reward that makes you feel like you pulled off a restaurant trick at home.
- Everything cooks in one pan, which means dinner is served and cleanup is almost nothing.
02 -
- Resist the urge to stir while the rice is simmering because every stir releases starch and works against the crispy crust you are trying to build.
- A well seasoned cast iron skillet or a nonstick pan with a heavy bottom will give you the best crust without sticking.
03 -
- Let the skillet rest off the heat for the full 5 minutes before scooping because the crust continues to set and releases more easily.
- A splash of extra broth or water when you uncover the rice keeps things from drying out during the crisping phase.