Crispy Skillet Rice With Savory Chicken Sausage (Print version)
Golden, crispy rice meets savory chicken sausage and vibrant vegetables in this comforting one-pan skillet dinner perfect for busy weeknights.
# 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 for serving
# Method:
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.
02 - Add the remaining tablespoon of olive oil to the same skillet. Sauté the diced onion and red bell pepper until softened and fragrant, about 4 minutes. Stir in the minced garlic and cook for an additional 1 minute until aromatic.
03 - Add the rinsed rice, smoked paprika, dried thyme, black pepper, and kosher salt to the skillet. Stir thoroughly to coat every grain of rice in the oil and spices, and toast for 2 minutes until slightly translucent at the edges.
04 - Pour in the chicken broth and bring the mixture to a gentle 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 - Remove the lid and scatter the thawed peas and reserved browned sausage evenly over the surface of the rice. Press down gently with a spatula. Increase the heat to medium-high and cook uncovered for 8 to 10 minutes, rotating the pan occasionally, until a deep 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 generously 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 surprisingly easy to achieve.
- Everything cooks in one skillet which means cleanup is almost nonexistent.
02 -
- Resist the urge to stir while the rice is steaming covered because every peek releases steam and extends the cooking time.
- The crispy crust only forms if you let the pan get hot enough and have the patience to not touch it during those final minutes.
03 -
- Day-old rice that has been fully cooled in the refrigerator actually produces a better crust because the grains have dried out slightly.
- Run a thin spatula around the edges and along the bottom before serving to release the crust in beautiful large pieces instead of breaking it into crumbs.