Skillet Sausage and Mushroom Rice
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This Skillet Sausage and Mushroom Rice is a 30 minutes, one pan dinner that’s big on flavor. Smoked sausage, mushrooms, and rice all cook together for an easy, satisfying meal.
An Easy Skillet Dinner for Busy Nights
This is one of those recipes where the ingredient list does most of the explaining. Smoked sausage, mushrooms, rice, one skillet. That’s it. No long backstory, no complicated technique.
As the sausage browns, it leaves behind all that good stuff in the pan. That’s where the onions and mushrooms come in, soaking it up and quietly making everything taste better. Then the rice goes in and cooks right there in the skillet, picking up every bit of that smoky, savory flavor along the way.
What I really like about this recipe is that it’s forgiving and flexible. Change the sausage and you change the whole dish without changing the work involved. It’s fast, filling, and the kind of dinner that makes you feel very pleased with yourself for choosing something simple instead of overthinking it.
Why You’ll Love My Skillet Sausage and Mushroom Rice
- It’s fast. Everything comes together in about 30 minutes, which makes it a solid weeknight option.
- One skillet, less cleanup. The sausage, vegetables, and rice all cook in the same pan, so you’re not juggling dishes.
- Lots of flavor without extra work. Smoked sausage brings seasoning and depth, so you don’t need a long list of spices.
- Easy to switch up. Use kielbasa, andouille, or any smoked sausage you like and the dish still works.
- Leftovers hold up well. It reheats nicely and doesn’t dry out, which makes it good for lunch the next day.
Key Ingredients & Tips
- Smoked sausage: This is where most of the flavor comes from. Kielbasa, andouille, or any smoked sausage you like will work. Each one gives the dish a slightly different flavor, so use what you enjoy.
- Mushrooms: They add bulk and soak up all the savory flavors in the skillet. Don’t rush them. Let them cook until they release their moisture and start to brown.
- Onion and garlic: Simple, familiar, and important. They round everything out and give the rice a solid base flavor.
- Paprika and thyme: Just enough seasoning to support the sausage, not compete with it. Smoked paprika works nicely if you have it, but regular paprika is fine.
- Long grain white rice: Stick with long grain rice here. It cooks evenly and stays fluffy. Rinsing it first helps keep the rice from getting gummy.
- Chicken broth: Using broth instead of water makes a big difference. Go low sodium so you can control the seasoning.
- Brown the sausage first: This step adds flavor to the pan and everything that cooks after it.
- Don’t skip rinsing the rice: It removes excess starch and helps the rice cook up fluffy.
- Keep the lid on while the rice cooks: Lifting it lets steam escape and can mess with the cooking time.
- Let it rest for a minute: After cooking, give it a minute off the heat before fluffing so the rice settles.
- Taste before serving: Sausages vary in saltiness, so adjust seasoning at the end if needed.
How To Serve It
This dish is hearty on its own, so it doesn’t need much alongside it. If you want to round things out a bit, here are a few easy options:
Easy Tossed Salad
Skillet Green Beans
Classic Dinner Rolls
No Knead Bread
Frequently Asked Questions
Can I use a different type of rice?
Long grain white rice works best here. Short grain rice can turn mushy, and brown rice needs more liquid and a longer cooking time.
Why is my rice still undercooked?
Most likely the heat was too high or the lid was lifted while cooking. Keep the skillet covered and the heat low so the rice can steam properly.
Can I add more vegetables?
Absolutely. Bell peppers, peas, or spinach work well. Add sturdier vegetables with the mushrooms and softer ones toward the end.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth to loosen the rice.
Can I make this ahead of time?
You can, but it’s best fresh. If making ahead, reheat slowly and add a bit of broth to bring the rice back to life.
Try These Recipes Next
- Mushroom Rice
- Chicken Fajita Rice Skillet
- Instant Pot Chicken And Rice
- Sausage Peppers And Onions
- Sheet Pan Maple Mustard Sausage and Potatoes
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Skillet Sausage and Mushroom Rice
Video
Ingredients
- 14 ounces smoked sausage (kielbasa or andouille, sliced into rounds)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 8 ounces mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 cup long-grain white rice (rinsed)
- 2 cups chicken broth (low sodium or no sodium added)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley (chopped )
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat 1 tablespoon of olive oil in a large skillet with a lid over medium-high heat. Add the sausage and cook for 3 to 4 minutes, until browned. Remove to a plate.
- Add the onion and mushrooms to the same skillet. Cook for 5 to 6 minutes, stirring often, until the mushrooms soften and release their moisture. Stir in 3 cloves of garlic and cook for 30 seconds.
- Stir in 1 teaspoon of paprika, ½ teaspoon of thyme, and 1 cup of rice. Cook for 1 minute, stirring, just to toast the rice lightly.
- Pour in 2 cups of chicken broth, then add ½ teaspoon of salt and ¼ teaspoon of black pepper. Return the sausage to the skillet and stir once.
- Bring to a boil, cover, reduce heat to low, and cook for 15 minutes, until the rice is tender.
- Remove from heat, fluff with a fork, sprinkle with 2 tablespoons of parsley, and serve.
Equipment
Notes
- Any smoked sausage works here. Kielbasa, andouille, or turkey sausage will all give slightly different results.
- Rinse the rice before cooking to help keep it fluffy and prevent it from becoming gummy.
- Keep the skillet covered while the rice cooks so it can properly steam.
- If the rice looks dry before it’s tender, add a splash of broth and continue cooking.
- Leftovers reheat well with a little extra broth to loosen the rice.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
