If you are craving a comforting, hearty meal that comes together in just about 30 minutes, this Kielbasa and Rice Skillet Recipe is going to be your new go-to. Combining smoky, juicy kielbasa with vibrant bell peppers, sweet corn, and tender rice simmered in savory chicken broth, this dish balances bold flavors with ease and a touch of warmth. Whether you’re cooking for a busy weeknight or feeding a crowd, this skillet recipe brings everything into one pan, making cleanup a breeze and satisfaction guaranteed.
Ingredients You’ll Need
Gathering simple but thoughtfully chosen ingredients is key to nailing the perfect balance in this Kielbasa and Rice Skillet Recipe. Each item plays a role, from the snap of bell pepper to the rich, smoky depth of kielbasa and the creamy texture of instant rice that soaks up all the wonderful tastes.
- 1/2 tablespoon oil: Provides the perfect base to sauté your sausage and veggies without sticking.
- 1 pound smoked sausage: The star protein delivering smokiness and hearty chunks, cut into 1/2 inch rounds for even cooking.
- 1/2 cup chopped yellow onion: Adds a subtle sweetness and tang that builds flavor as it browns.
- 1 medium red bell pepper: Diced for a pop of color and crisp, fresh taste; you can switch to green or a mix if preferred.
- 1 cup corn kernels: Sweetness and texture, whether fresh, frozen, or canned, brightening the dish effortlessly.
- 2 tablespoons tomato paste: Concentrated tomato flavor that deepens the savory notes and thickens the sauce beautifully.
- 1/2 teaspoon garlic powder: Introduces a gentle garlicky warmth without overpowering the other ingredients.
- 1/2 teaspoon ground paprika: A smoky spice that ties perfectly with the kielbasa’s flavor profile.
- 2 cups instant rice: Quick-cooking and absorbent, the instant variety ensures the dish is ready fast without compromising texture.
- 2 cups low sodium chicken broth: Adds moistness and depth, allowing all ingredients to meld beautifully while keeping saltiness in check.
- Salt & pepper: To fine-tune seasoning and bring all the flavors into perfect harmony.
How to Make Kielbasa and Rice Skillet Recipe
Step 1: Start with Sautéing
Begin by heating the oil in a large, deep skillet over medium-high heat. Add the smoked sausage rounds alongside chopped yellow onion and diced red bell pepper. Cook these until you see a lovely golden brown forming on the sausage and the veggies soften slightly, releasing their aromas that will fill your kitchen and whet your appetite.
Step 2: Build the Flavor Base
Lower the heat to medium and stir in the corn kernels along with the tomato paste, garlic powder, and ground paprika. Let this mixture cook together for about one more minute, coaxing out the sweet and smoky notes. This step intensifies the dish, making sure every bite bursts with richness.
Step 3: Incorporate the Rice and Broth
Next, stir the instant rice right into the skillet, allowing it to mingle with the other ingredients. Pour in the chicken broth and bring everything to a lively boil over medium-high heat. Watching all those flavors come together in that bubbling broth is truly satisfying.
Step 4: Simmer to Perfection
After boiling, reduce the heat to a gentle simmer and cover the skillet. Let the rice cook until it’s tender and the sauce has thickened nicely—around 10 to 15 minutes. Stir occasionally to prevent sticking and check for seasoning, adding salt and pepper as needed. This simmering step makes the dish wonderfully cohesive and flavorful.
How to Serve Kielbasa and Rice Skillet Recipe
Garnishes
Enhancing your Kielbasa and Rice Skillet Recipe with fresh garnishes takes it to the next level. Chopped green onions or fresh herbs like parsley or cilantro add a fresh brightness, balancing the smoky, hearty flavors. A squeeze of lemon or a dash of hot sauce also makes a lovely, lively finishing touch.
Side Dishes
While this skillet is a filling meal on its own, pairing it with a crisp green salad or steamed vegetables can add some refreshing crunch and additional nutrients. A crusty loaf of bread or garlic knots are also excellent choices to soak up any remaining sauce and complete the meal with a satisfying carb.
Creative Ways to Present
Looking to impress family or guests? Serve the Kielbasa and Rice Skillet Recipe in individual cast iron skillets for rustic charm, or plate it over a bed of sautéed greens for a colorful presentation. You can also sprinkle some shredded cheese on top and broil briefly for a bubbly, melty finish everyone will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Kielbasa and Rice Skillet Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it ideal for next-day meals or quick lunches that still feel homemade.
Freezing
If you want to keep portions longer, this skillet freezes well. Scoop cooled leftovers into freezer-safe containers or bags, removing excess air before sealing. It’s best used within 2 months for optimal taste and texture.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove or in the microwave. Adding a splash of broth or water before reheating helps maintain moisture, ensuring your Kielbasa and Rice Skillet Recipe is just as delicious the second time around.
FAQs
Can I use fresh rice instead of instant rice?
Absolutely! Fresh rice can be used but will require a slightly longer cooking time and more liquid. Just adjust the broth quantity and simmer until the rice is tender. Instant rice keeps the process speedy and convenient.
Is kielbasa the same as smoked sausage?
Kielbasa is a type of smoked sausage originating from Poland, known for its garlic and subtle spicy notes. Using kielbasa ensures authentic flavor, but any smoked sausage with similar seasoning works great too.
Can I make this recipe vegetarian?
To make a vegetarian version, swap out kielbasa for plant-based sausage or hearty mushrooms. Use vegetable broth in place of chicken broth, and the recipe will still be comforting and flavorful.
What can I add to make it spicier?
For a little heat, add cayenne pepper alongside the paprika or toss in some sliced jalapeños with the bell peppers. A dash of hot sauce at serving also lets everyone customize their spice level.
Is this recipe suitable for meal prepping?
Definitely! The one-skillet nature of the Kielbasa and Rice Skillet Recipe makes it perfect for meal prep. Portion it into containers for easy grab-and-go meals during the week without any fuss.
Final Thoughts
I hope you’ll give this Kielbasa and Rice Skillet Recipe a try soon—it’s one of those dishes that feels like a warm hug on a plate. Quick to make, packed with flavor, and endlessly adaptable, it’s perfect when you want to whip up something tasty without the hassle. Once you dive into the mix of smoky sausage, tender rice, and sweet veggies, you’ll be reaching for this skillet again and again.
Print
Kielbasa and Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Kielbasa and Rice Skillet is a hearty and flavorful one-pan meal that combines smoky sausage, colorful bell peppers, sweet corn, and tender rice all cooked together in a savory tomato-based sauce. Ready in just 30 minutes, it’s a comforting dinner perfect for busy weeknights.
Ingredients
Meat and Vegetables
- 1 pound smoked sausage, cut into 1/2 inch rounds
- 1/2 cup chopped yellow onion (about 1/2 medium)
- 1 medium red bell pepper, diced (about 2/3 cup; green bell pepper or mix can also be used)
- 1 cup corn kernels (frozen, canned, or fresh)
Pantry Items
- 1/2 tablespoon oil
- 2 tablespoons tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground paprika
- 2 cups instant rice
- 2 cups low sodium chicken broth
- Salt and pepper, to taste
Instructions
- Heat the Pan: Heat oil in a large, deep skillet or sauté pan over medium-high heat. Add the smoked sausage, chopped onion, and diced bell pepper. Cook, stirring occasionally, until the sausage starts to brown and the vegetables soften, about 5 minutes.
- Add Flavorings: Reduce heat to medium. Stir in the corn kernels, tomato paste, garlic powder, and ground paprika. Cook for about one more minute, allowing the spices and tomato paste to release their aroma and coat the ingredients evenly.
- Combine Rice and Broth: Stir the instant rice into the skillet mixture until well combined. Then pour in the low sodium chicken broth. Increase the heat to medium-high and bring the mixture to a boil.
- Simmer Until Done: Once boiling, reduce the heat to a gentle simmer and cover the skillet with a lid. Let it cook until the rice is tender and has absorbed the liquid, approximately 5 to 7 minutes. Stir occasionally to prevent sticking and to check the consistency.
- Season and Serve: Taste the dish and season with salt and pepper as needed. Serve hot, optionally garnished with chopped green onions or fresh herbs to add a bright finish.
Notes
- You can substitute green bell pepper or a mix of bell peppers for the red bell pepper according to your preference.
- Using low sodium chicken broth helps control the saltiness; adjust seasoning at the end.
- Instant rice cooks quickly, so watch closely to avoid overcooking.
- Add chopped fresh herbs like parsley or green onions for garnish and extra flavor.
- This recipe is easily doubled to serve more people.
