For an easy family meal that offers mouthfuls of surprise and delight, don't miss this Rice and Sausage Skillet. It is unchallenging in the best sense of the word yet offers an unexpected richness of flavors. This is the perfect weeknight dinner any time of year.
Oh, how I love the versatility of this Pesto Sausage Skillet dinner! It's like a delightful dance of flavors where you can call the steps. I've had some in my kitchen, swapping ingredients based on what's in season or just what's in my fridge.
Don't be shy about shaking things up with this recipe - use whatever you have on hand and let your culinary creativity take the lead.
Ingredients
- Avocado Oil: This is our go-to oil for sautéing. It has a high smoke point, which makes it excellent for cooking at high temperatures. If you don't have avocado oil on hand, olive oil or coconut oil would work just fine.
- Onion: The humble onion adds a somewhat sweet flavor that forms the backbone of our dish. White, yellow, or red onions would all do the trick.
- Carrots: Shredded to add a pop of color and a hint of sweetness. Feel free to substitute with other veggies like zucchini or bell peppers for a different spin.
- Sausage: Our main choice for meat. You could also use pork, beef, turkey or chicken sausage.
- Minced Garlic: A must-have in this dish for its strong flavor. Garlic powder can be used in a pinch!
- Long Grain White Rice: This variety of rice is perfect for a fluffy and light texture. Brown rice or basmati could also be used, just adjust the cooking time as needed.
- Broth: Brings everything together while adding flavor. Chicken, beef, or vegetable broth would all work well here.
- Sea Salt: A pinch to enhance all the other flavors. Feel free to adjust to taste.
- Pesto: A flavorful addition that gives our dish depth. You can use store-bought or homemade, and feel free to experiment with different types of pesto such as sun-dried tomato or even a vegan version! I love my pesto without pine nuts.
- Shredded Parmesan Cheese: The final touch, completing the meal. Other hard, grating cheeses like Pecorino Romano or Asiago could be used as a substitute.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Begin by heating a skillet and adding oil to it. Then add onion and carrots and cook for 8 minutes.
Add sausage and cook until browned. Then add your garlic and rice. Cook for another 2 minutes.
Add broth and salt, then bring it to a rolling boil. Once boiling, put a lid on the skillet and let it cook for 20 minutes.
After 20 minutes, stir in your pesto and half of your Parmesan cheese. Then, put the lid back on and let it cook for a further 5 minutes.
Stir once more and add the remaining cheese.
More Skillet Recipes
- For a hearty start to your day, try our Skillet Ground Beef Breakfast Sausage, a deliciously savory dish that'll keep you fueled till lunchtime.
- Our Cast Iron Skillet Meatloaf is a nostalgic nod to classic home cooking, bringing a warm, comforting hug to your dinner table.
- Spice up your weeknight meals with Skillet Black Bean Tacos, a fun and flavorful dish that's sure to be a hit with the whole family.
- Looking for a quick yet nutritious side? Our Skillet Balsamic Green Beans are a delightful blend of crisp, fresh beans and tangy balsamic reduction, making them the perfect accompaniment for any main course.
Pesto Rice and Sausage Skillet
Ingredients
- 1 tablespoon avocado oil
- 1 onion chopped
- 2 carrots shredded
- 12 oz sausage
- 1 teaspoon minced garlic
- 1 ½ cups long grain white rice
- 3 cups broth
- ½ teaspoon sea salt
- ⅓ cup pesto about 3 ½ ounces
- ¾ cup shredded Parmesan cheese
Instructions
- Heat oil in a skillet. Add onion and carrots and cook for 8 minutes. Add sausage nd cook until browned. Add garlic and rice and cook for 2 minutes, stirring occasionally.
- Add broth and salt bring to a rolling boil. Cover and cook for 20 minutes.
- Stir in pesto and ½ cup cheese. Return lid and allow to sit for 5 minutes. Stir and sprinkle with more cheese to serve.
Shannon Graham
My husband loves sausage so this is right up his alley.
Linda Peterson
Tasty but way too much rice!
Joyce
Sounds delicious, but I’m not sure what you mean by beef sausage—smoked beef sausage (like Ekrich), summer sausage, or a ground beef sausage seasoned like pork sausage?
Wendy Polisi
You can really use whatever kind that you want, but I used one like Ekrich.
Starlene Arel
Hi Wendy, I love so many of your recipes. Thank you for all your hard work publishing them online! I was wondering if you've ever made this using cauliflower rice? Of I were to make that substitution, do you have any suggestions for how the recipe might need to be changed? Thank you in advance for any advice you may offer.
Wendy Polisi
Thanks so much for your kind words.
I have not tried it, but I would reduce the cooking time when you cover it by at least half.