Crispy Skillet Rice With Savory Chicken Sausage (Printable version)
Golden crispy rice with savory chicken sausage and vegetables in one pan.
# Ingredient list:
→ Protein
01 - 12 oz savory chicken sausage, sliced into 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 tablespoons olive oil
→ Seasonings
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon dried thyme
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon kosher salt, plus more to taste
→ Garnishes
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges for serving
# Directions:
01 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the sliced chicken sausage and sauté until evenly browned on both sides, about 4 minutes. Remove the sausage from the skillet and set aside.
02 - Add the remaining 1 tablespoon 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, toasting for 2 minutes over medium heat.
04 - Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 15 minutes until the liquid is nearly absorbed and the rice is tender.
05 - Remove the lid and scatter the thawed peas and reserved browned sausage evenly over the rice. Gently press the mixture down with a spatula. Increase the heat to medium-high and cook uncovered for 8 to 10 minutes, rotating the skillet 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 Tips:
01 -
- That golden crispy rice crust on the bottom is honestly the whole point and it is easier to achieve than you think.
- Everything cooks in one pan so cleanup is basically nothing which is a gift on busy nights.
02 -
- Do not stir the rice during the final crisping step or you will break up the crust that is the best part of the entire dish.
- Resist the urge to peek too early because lifting the lid during the simmering phase lets steam escape and the rice will not cook evenly.
03 -
- The secret to a great crust is patience so let the pan sit and do its work without fiddling with it during those last 10 minutes.
- Listen more than look because when the crackling sound slows down and deepens the crust is usually perfectly done.