If you need a quick sausage and rice recipe that actually tastes like something, this one is it.
It's inspired by classic dirty rice, but made simpler with pantry ingredients and one pan. You get juicy sausage, soft fluffy rice, and that rich, savory flavor from garlic, broth, and Cajun spices-all cooked together.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
One-Pot Sausage and Rice
No extra pots. No complicated steps. Just a one-pot dinner that works every time, even on busy nights.
Julia's Why-You'll-Love'It List
♥ This dish is all about flavor layering in one pan.
You cook the sausage first so the fat builds the base. Then the veggies soak it up. Then the rice cooks right in the broth-so it absorbs everything instead of just sitting underneath it.
What you get:
• rich, savory flavor in every bite
• soft, fluffy rice (not dry, not mushy)
• little crispy bits from the sausage = best part
👉 It's simple food, but done the right way.
Sausage and Rice Essentials
- Sausage - Pork sausage gives the most flavor, but turkey or chicken works. Breakfast sausage works perfectly here.
- Onion - Finely diced for even cooking.
- Bell pepper - green is classic, but any works.
- Celery - adds that classic Cajun base flavor.
- Garlic - fresh is best.
- Cajun seasoning - adjust to taste.
- Broth - chicken or beef for deeper flavor.
- Rice - long grain (jasmine or basmati) works best.
- Bay leaf + thyme - optional but worth it.
How To Make Sausage and Rice
- Cook the sausage: Brown it in a large skillet, breaking it into small pieces. Remove and set aside.
- Build the base: Sauté onion, bell pepper, and celery until soft.
- Add flavor: Stir in garlic and seasoning. Cook 30 seconds.
- Add rice + broth: Stir in uncooked rice, pour in broth, add herbs.
- Simmer: Return sausage, cover, cook on low for 18-20 minutes.
- Finish: Fluff with a fork and remove bay leaves.
Tip: The rice should be tender and fluffy, not wet.
Tips
- Don't skip browning the sausage - this builds most of the flavor.
- Use the right rice ratio - too much liquid = mushy rice.
- Let it rest 5 minutes before fluffing - this fixes texture.
My Favorite Tools
Self-Sharpening Knife Block Set
Buy Now →
Buy Now → 
Non-stick Ceramic Frying Pan Set
Buy Now →
Buy Now → 
Don't Make These Mistakes
- Adding too much brot - rice turns soft and heavy.
- Skipping rinsing rice - clumpy texture.
- Cooking on high heat - bottom burns before rice cooks.
- Not seasoning at the end - flavors fall flat.
Serving Suggestions
This sausage and rice recipe is filling on its own, but works great with:
How To Store Leftovers
- In The Fridge: Let the sausage and rice cool completely before storing. Transfer to an airtight container and refrigerate for up to 3-4 days. Important: Rice dries out quickly, so keeping it tightly sealed makes a big difference.
What I usually do: I like to portion it into individual containers right away. It makes reheating easier and prevents the whole batch from drying out.
- Reheat The Right Way: Add 1-2 tablespoons water or broth before heating, cover loosely, and warm in short intervals (stir once). This keeps the rice soft and fluffy instead of dry. For stovetop, reheat on low with a splash of liquid, covered.
- Freeze and Thaw Properly: Let cool completely, store in airtight containers or freezer bags (remove air), and freeze up to 2-3 months. Thaw overnight in the fridge or reheat from frozen with a little liquid, covered, until heated through.
More Rice Recipes
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Sausage and Rice Skillet
VIDEO
Want to Save This Recipe?
Enter your email and we'll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 11 ounces Pork breakfast sausage, I used Cumberland or similar, the skins removed
- 1 cup brown onion, finely diced
- 1 cup green bell pepper, medium small dice, not very fine it will wilt during cooking
- ¾ cup celery about 2-3 stalks, diced
- 4 garlic cloves, about 1 heaping teaspoon
- 2 teaspoons cajun spice
- 1 cup long grain rice such as basmati, uncooked
- 2 cups chicken broth
- 2-3 thyme sprigs or dried thyme 1 teaspoon
- salt, to taste
- 2 large bay leaves
- green onion, scallions, or cilantro for garnish
- black pepper, to taste
INSTRUCTIONS
- Cook the sausage: In a large skillet or pot over medium-high heat, cook the sausage, breaking it into small pieces. Cook until browned and no longer pink. Remove and set aside.11 ounces Pork breakfast sausage
- Sauté the veggies: In the same pan, add onion, bell pepper, and celery, salt, pepper. Cook until softened, about 4-5 minutes.1 cup brown onion, 1 cup green bell pepper, ¾ cup celery about 2-3 stalks, salt, black pepper
- Add garlic and seasoning: Stir in garlic and Cajun seasoning. Cook for 30 seconds until fragrant.2 teaspoons cajun spice, 4 garlic cloves
- Add rice and broth: Stir in uncooked rice, then pour in broth. Add bay leaves and thyme.1 cup long grain rice such as basmati, 2 cups chicken broth, 2 large bay leaves, 2-3 thyme sprigs or dried thyme 1 teaspoon
- Simmer: Return the sausage to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, until the rice is tender and liquid is absorbed.
- Finish and serve: Remove bay leaves and thyme. Fluff with a fork and let rest for a few minutes before serving. Garnish with green onions or parsley.green onion
- If you enjoyed this sausage and rice recipe, don't forget to save it and share it with someone who loves easy one-pot dinners!
NOTES
- Season carefully - broth and sausage already add a lot of salt and flavor, so use low-sodium broth and adjust salt only at the end to avoid over-seasoning.
- Brown the sausage well - let it get slightly crispy before removing; this builds the base flavor for the whole dish.
- Get the rice right - use the correct liquid ratio and keep it covered while simmering; too much liquid or stirring too often can make it mushy.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Try more one pot dinners such as pork fried rice or chicken Lo Mein.
Ned
Wow did this hit the spot and it was a bonus to have it in one pot! Thank you so much!
Julia | The Yummy Bowl
glad you loved it Ned!
Sara Welch
Enjoyed this with dinner last night and it was a savory success! Light yet hearty, fluffy and moist; easily, a new favorite recipe!
Julia | The Yummy Bowl
it's delicious, thank you!
Biana
This dirty rice looks delicious! Such a simple meal, perfect for lunch.
Julia | The Yummy Bowl
thank you so much Biana!
Irena
This was great! I always have some sausages in the freezer so it was easy to pull together this meal when I didn't think I had anything to cook. I didn't have green peppers so used celery, carrots and some frozen peas. The rest was as is and it was delicious.
Julia | The Yummy Bowl
thank you so much Irena! Sound delicious!
Anjali
This was such an easy dinner for our family! The cajun spice adds so much flavor!
Julia | The Yummy Bowl
cajun is the best, right? We love it, glad you liked it!
Lauren Hargrove
Very yummy thank you. My poor mother thinks it’s too spicy lol
Julia | The Yummy Bowl
Thank you Lauren, and sorry, I hope you can adjust the spicy ingredients for her.
Julia | The Yummy Bowl
Delicious and ridiculously easy one pot dirty rice recipe!