Sausage and Rice Skillet |Cooking With Amanda

Hi! I'm Andi, your newest fanatic. If you already know me from The Weary Chef, you know I'm crazy for easy dinner recipes. I don't have the time, energy, or desire to cook complicated meals, but I do want a delicious dinner every night. Luckily, delicious food can be easy! That is especially true when it comes to skillet recipes. What's better than cooking an entire dinner in one pan?

This rice skillet with sausage is remarkably similar to my favorite pasta and sausage recipe. I've been making the pasta version for years, long before I even had a blog. Any time I'm short on time or ideas for dinner, that's my go-to recipe. I have to say though, this rice with sausage recipe might have taken its place as a new family favorite.

Even though I had to give up wheat, I still cook a lot of gluten-free pasta. I have to say though; the texture is never quite as good as the real thing. One nice thing about this dinner is that it's naturally gluten free (as long as you are careful with your sausage choice), which is one of the reasons I love cooking with rice. I also think rice makes for better leftovers than pasta most of the time, and who doesn't love leftovers for lunch?

I'm crazy for rice skillets because as long as you stick to the basics of one-part rice to two-parts liquid and 20 minutes of cook time, you can make so many things! In this case, the liquid is chicken broth and a little tomato juice. The sausage adds so much flavor that you don't need any other seasonings.

If you'd prefer a whole grain to white rice, you can make this skillet dinner with quinoa instead. Just reduce the broth by about a half cup so it's not too soupy. If you are looking for more quick and easy skillet meals, check out this Mexican rice skillet or sausage and white bean skillet by my fellow fanatics!

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Sausage and Rice Skillet Recipe

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Ingredients

1 pound ground italian turkey sausage, casings removed
1 cup white rice, uncooked
15 ounces canned petite diced tomatoes
2 cups reduced sodium chicken broth
5 ounces fresh baby spinach
1 cup shredded italian blend cheese, or mozzarella

Directions

Spray a 12" skillet with cooking spray, and heat over medium-high heat. Add sausage, and cook and crumble meat until mostly cooked through.
Stir in rice, and pour in tomatoes (undrained) and chicken broth. Bring to a fast simmer.
Reduce heat to low, and cover. Cook 20 minutes, stirring at least twice during cooking, until liquid is mostly absorbed.
Reduce heat to the lowest setting, and remove lid. Stir in spinach and about half the cheese until the spinach leaves are wilted and cheese is melted. Sprinkle remaining cheese evenly over the skillet. Cover until cheese is melted (1-2 minutes), then serve.