One-Pan Italian Sausage & Pepper Rice
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!One pot, one pan, no problem. These are the kind of meals that make cleanup a breeze and still taste like you spent hours cooking dinner. This recipe is perfect for busy nights when you need dinner to be quick, hearty, and hassle-free—without a sink full of dishes afterward.This One-Pan Italian Sausage & Pepper Rice is an easy, family-friendly dinner made with mild Italian sausage, colorful bell peppers, tomatoes, rice, and plenty of melted cheese. Everything cooks together in one skillet for a simple one-pan meal that's hearty, flavorful, and perfect for busy weeknights. With just 10 minutes of prep and minimal cleanup, this cheesy sausage and rice skillet makes an easy dinner the whole family will enjoy.
Equipment
- 1 Large, deep skillet with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- cutting board
- Chef's knife
Ingredients
- 1 lb mild Italian sausage
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 1 can (14.5oz) diced tomatoes, undrained
- 1 3/4 cups chicken broth
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 cup shredded mozzarella or Italian-blend cheese
- Optional: grated Parmesan and chopped parsley for serving
Instructions
- Heat a large, deep skillet over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through. Drain excess grease if needed.
- Add the red pepper, green pepper, and onion. Cook for 3-4 minutes, until they begin to soften. Stir in the garlic and cook for about 30 seconds.
- Stir in the uncooked rice, diced tomatoes with their juices, chicken broth, tomato paste, Italian seasoning, garlic powder, salt, and pepper.
- Bring to a gentle boil. Reduce heat to low, cover, and simmer for 18-22 minutes, until the rice is tender and most of the liquid has absorbed. Stir once or twice near the end.
- Sprinkle the cheese evenly over the top. Cover and cook for 2-3 minutes, or until melted.
- Remove from the heat. Top with Parmesan and parsley if desired, then serve warm.
- Note: If the rice still has a little bite after 22 minutes, add a small splash of broth, cover, and cook another 3-5 minutes.