Sausage and Rice

A Comfort Food Classic That Delivers Every Time

If you’re on the hunt for a meal that’s quick, hearty, and packed with bold Southern-inspired flavor, this Sausage and Rice recipe is just what your dinner table needs. It’s a one-skillet wonder that brings together the smoky richness of sausage, the creamy comfort of chicken soup, and the zesty kick of Rotel tomatoes—finished with a gooey layer of melted cheddar cheese. This dish is the perfect choice for busy weeknights, cozy weekends, or when you need a crowd-pleaser with minimal cleanup.

Whether you’re cooking for a family of four, meal prepping for the week, or trying to impress your friends at a casual dinner gathering, this dish ticks all the boxes. Plus, it’s a dream come true for budget-conscious cooks who still want restaurant-quality flavor at home.

Why You’ll Love This Sausage and Rice Recipe

  • One-skillet convenience – Minimal dishes, maximum flavor.
  • Ready in under 40 minutes – Quick prep and cook time.
  • Family-friendly – It’s mild enough for the kids but can be spiced up for the adults.
  • Customizable – Switch up the ingredients to suit your pantry or dietary needs.
  • Perfect leftovers – Tastes just as good (if not better) the next day.

Ingredients You’ll Need

  • 14 ounces smoked sausage, sliced (andouille or kielbasa work great)
  • 1 small onion, diced
  • 1 (10.5-ounce) can cream of chicken soup
  • 2 cans of water (using the empty soup can)
  • 1 (10-ounce) can Rotel tomatoes (diced tomatoes with green chilies)
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 cups rice (long grain or parboiled preferred)
  • 8 ounces cheddar cheese, shredded

Step-by-Step Instructions

  1. Sauté the Sausage and Onion
    • In a large skillet over medium-high heat, add the sliced smoked sausage and diced onion.
    • Cook until the sausage is browned and the onion is soft and translucent, about 5–7 minutes.
  2. Build the Base
    • Add the cream of chicken soup to the skillet.
    • Fill the empty soup can with water twice and pour it into the pan, stirring to combine.
  3. Add the Rest
    • Stir in the Rotel tomatoes (with juices), minced garlic, red pepper flakes, and rice.
    • Bring everything up to a gentle boil.
  4. Simmer and Cook
    • Once boiling, cover the skillet with a lid and reduce the heat to low.
    • Let it simmer for 20–25 minutes, or until the rice is tender and most of the liquid is absorbed.
  5. Add the Cheese
    • Stir in 1 cup of the shredded cheddar cheese until creamy and melted.
    • Sprinkle the remaining cheese on top, cover, and let it melt from the residual heat.
  6. Serve and Enjoy
    • Garnish with fresh parsley if desired and serve hot!

Kitchen Equipment You’ll Need

  • Large skillet with lid (nonstick or cast iron preferred)
  • Wooden spoon or spatula
  • Sharp knife for slicing and dicing
  • Cheese grater (if shredding your own cheddar)
  • Measuring cups and spoons
  • Can opener

Tips, Shortcuts, and Swaps

Time-Saving Tips:

  • Buy pre-sliced sausage and pre-diced onions from the store.
  • Use instant rice to cut cooking time in half (adjust water amount accordingly).
  • Shred a block of cheese in advance—it melts better than pre-shredded.

Ingredient Swaps:

  • Protein: Substitute smoked turkey sausage or even ground beef or chicken.
  • Soup: Try cream of mushroom or cream of celery for a flavor twist.
  • Cheese: Monterey Jack or Pepper Jack are delicious alternatives for more zing.
  • Rice: Brown rice works, but you’ll need to increase the liquid and cooking time.

Add-Ins:

  • Sautéed bell peppers for added crunch.
  • A handful of frozen peas or corn mixed in before simmering.
  • Hot sauce or Cajun seasoning for more heat.

Storing and Reheating Leftovers

Leftovers store beautifully and reheat like a dream, making this recipe perfect for meal prep.

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Portion into freezer-safe containers and freeze for up to 2 months.
  • To Reheat: Microwave individual servings for 2–3 minutes or reheat in a skillet with a splash of water to loosen it up.

Food and Drink Pairings

Side Dishes:

  • A crisp green salad with vinaigrette to cut through the richness.
  • Garlic bread or cornbread on the side.
  • Roasted broccoli or green beans for some added greens.

Drink Pairings:

  • A cold lager or amber ale for beer lovers.
  • A chilled glass of Riesling or Sauvignon Blanc.
  • Sparkling water with lime for a refreshing non-alcoholic option.

Frequently Asked Questions (FAQ)

Can I use uncooked sausage?

Yes, just make sure to fully cook it with the onions before proceeding to the next step. This may add a few extra minutes to your cook time.

Can I make this in a slow cooker?

Absolutely! Brown the sausage and onion first, then add all ingredients except cheese to the slow cooker. Cook on low for 4–5 hours or high for 2–3 hours. Stir in the cheese just before serving.

Is this recipe gluten-free?

Not as written—most cream of chicken soups contain gluten. To make it gluten-free, substitute with a certified gluten-free version or make a homemade one.

Can I make it vegetarian?

You sure can! Use plant-based sausage and substitute the soup with a creamy mushroom soup or a homemade roux-based sauce using veggie broth.

What kind of rice works best?

Long grain white rice is ideal. You can also use parboiled rice. Avoid minute rice unless you’re adjusting the cooking time and liquid.

A Recipe You’ll Keep Coming Back To

This Sausage and Rice skillet is more than just a weeknight dinner—it’s comfort in a bowl, a flavor-packed feast that’s easy to love and even easier to make. With just a few ingredients and one pan, you can whip up a dish that feels like home and tastes like it took hours to prepare.

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