Crispy Skillet Rice With Chicken Sausage (Printable)
Golden crispy rice meets savory chicken sausage in this comforting one-pan meal with vibrant vegetables.
# What You’ll Need:
→ Protein
01 - 12 oz savory chicken sausage, sliced into 1/4-inch 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 (optional)
# Steps:
01 - Heat 1 tablespoon 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 on a plate.
02 - Add the remaining 1 tablespoon olive oil to the skillet. Sauté the diced onion and red bell pepper until softened and translucent, about 4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
03 - Add the rinsed rice to the skillet along with the smoked paprika, dried thyme, black pepper, and kosher salt. Stir thoroughly to coat every grain of rice in the oil and spices. Toast the rice for 2 minutes, stirring frequently to prevent sticking.
04 - Pour the chicken broth into the skillet and bring to a simmer. Reduce the heat to low, cover with a tight-fitting lid, and cook for 15 minutes until the liquid is absorbed and the rice is tender.
05 - Uncover the skillet and scatter the thawed peas and reserved browned sausage evenly over the rice. Gently press the mixture down with a spatula. Increase the heat to medium-high and cook uncovered for 8 to 10 minutes, rotating the skillet occasionally to ensure even browning, until a golden crispy crust forms on the bottom of the rice.
06 - Remove the skillet from heat and let it rest for 5 minutes to allow the flavors to settle. Sprinkle with chopped fresh parsley. Serve hot directly from the skillet, accompanied by lemon wedges if desired.
# Expert Advice:
01 -
- That golden crispy rice crust on the bottom is genuinely addictive and worth every extra minute of patience.
- Everything cooks in a single pan so cleanup is almost nothing on a busy night.
02 -
- Do not stir the rice during the final crisping stage or you will break up the crust you have been working to build.
- The crackling sound is your best indicator of a good crust forming underneath so trust your ears more than the clock.
03 -
- Spread the rice into an even thin layer before increasing the heat because thick spots steam instead of crisp.
- A splash of extra broth around the edges during crisping helps release the crust beautifully when serving.