Savory Sausage and Rice Skillet Recipe -
Savory Sausage and Rice Skillet Recipe
  • READY IN hrs

Savory Sausage and Rice Skillet

Recipe by  

"This one-dish skillet supper features Italian sausage sauteed with onion, green and red peppers, celery and garlic, then simmered in Swanson® Chicken Stock with a brown and wild rice medley."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Cook the sausage in a 12-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Stir in the celery, onion, peppers, garlic and thyme and cook until the vegetables are tender.
  2. Stir in the brown rice, wild rice and stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the sausage is cooked through and the rice is tender. Stir in the parsley.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2009

Instead of using rice, I used peeled, chunked potatoes and reduced the broth to only about 1 cup. I also added two diced tomatoes. With hot Italian bread, it was delicious!

Most Helpful Critical Review
Feb 01, 2010

This was good, but the rice/pepper mixture was a bit bland. Next time I make this I will use hot Italian sausage and add in some paprika.

Dec 21, 2009

We loved this! Yummy comfort food. :) I didn't have any peppers, so I used frozen broccoli. I cooked the rice with the broth in my rice cooker/streamer and then added the cooked rice to the pan. This recipe is a keeper.

Aug 13, 2009

A good weekday dinner, once you have the vegetables ready to go. I had kielbasa, so I used that and switched the thyme out for paprika. That was awfully tasty, too.

Jun 29, 2009

This was a big hit with my husband, who loves one pan casseroles. I only had banana peppers on hand, so I chopped about 1/4 cup of those, and my sausage was sweet italian, and combined well with the rice. Nice and moist!

May 02, 2011

YUM! Great texture and flavor. Needed more cooking time than the recipe calls for to get the rice finished, but otherwise....very tasty.

May 04, 2009

Delicious. I added slivered almonds for more texture variation.

Feb 16, 2011

Nice mix on the types of rice and surprisingly they cooked well in the broth.


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  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 42.5 g
  • 14%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 943 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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