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Savory Sausage and Rice Skillet

Savory Sausage and Rice Skillet

"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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1 h 15 m servings 379 cals
Serving size has been adjusted!
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 19
  1. 26 Ratings

Most helpful positive review

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

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.

Most helpful
Most positive
Least positive

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!

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...

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.

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...

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

Delicious. I added slivered almonds for more texture variation.

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

Just made this for my boyfriend and his family. his grandmother ate 2 servings, and she hardly ever completely cleans her plate. I added a couple spices here and there, but thats something that...

very good. My brown and wild rice called for longer time so adjusted time and it was great.