Skillet Sausage and Mushroom Rice

Ingredients

• 14 oz smoked sausage (Kielbasa or andouille, sliced into rounds)
• 1 tbsp olive oil
• 1 small onion (Finely chopped)
• 8 oz mushrooms (Sliced)
• 3 cloves garlic (Minced)
• 1 tsp paprika
• 0.5 tsp dried thyme
• 1 cup long-grain white rice (Rinsed)
• 2 cups chicken broth (Low sodium or no sodium added)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley (Chopped)

Steps

1. 1

   Heat the olive oil in a large skillet with a lid over medium-high heat. Add the sliced sausage and cook for 3 to 4 minutes, until browned. Transfer the sausage to a plate.

2. 2

   Add the chopped onion and sliced mushrooms to the same skillet. Cook for 5 to 6 minutes, stirring often, until the mushrooms soften and release their moisture.

3. 3

   Stir in the minced garlic and cook for 30 seconds.

4. 4

   Stir in the paprika, dried thyme, and rinsed rice. Cook for 1 minute, stirring, just until the rice is lightly toasted.

5. 5

   Pour in the chicken broth. Add the salt and black pepper, then return the browned sausage to the skillet and stir once.

6. 6

   Bring the mixture to a boil. Cover the skillet, reduce the heat to low, and cook for 15 minutes, until the rice is tender.

7. 7

   Remove the skillet from the heat, fluff the rice with a fork, and sprinkle with the chopped fresh parsley. Serve.

Notes

The author notes that the dish can be made with kielbasa, andouille, or another smoked sausage. Let the cooked rice rest briefly off the heat before fluffing so it can settle. Taste before serving because sausage saltiness varies; adjust seasoning if needed. Leftovers reheat well with a little extra broth to loosen the rice. Keep the skillet covered and the heat low during the rice-cooking stage to prevent undercooked rice.

Nutrition per serving

• main
• one-pan
• weeknight dinner
• 30-minute meal
• skillet
• smoked sausage
• rice
• gluten-free