This Kielbasa and Rice Skillet is a satisfying, one-pan meal that’s big on flavor and easy to make. The smoky sausage pairs perfectly with tender rice, sautéed peppers, and a savory blend of spices.
It’s the kind of easy weeknight dinner you’ll come back to again and again. This budget-friendly skillet meal stretches simple ingredients into a hearty, satisfying dinner that can easily feed a large family.
Why You Will Love This Kielbasa and Rice Skillet Recipe
- Quick & Easy Weeknight Dinner: This kielbasa and rice skillet is done in about 40 minutes, with minimal prep and cleanup.
- One-Pan Meal: Everything cooks in one skillet—rice, sausage, vegetables, and seasoning.
- Bold, Savory Flavor: Creole seasoning, garlic, and smoky kielbasa create a deeply flavorful base.
- Budget-Friendly Ingredients: This skillet recipe uses affordable pantry staples like rice, canned tomatoes, and broth.
- Customizable: This kielbasa skillet dish is a great base recipe for adding beans, extra veggies, or swapping sausage types.
Ingredients
- Kielbasa: Substitute with smoked sausage, andouille, ground turkey sausage, or Italian sausage.
- Rice: Use white long grain rice, parboiled rice, or even brown rice (increase cook time for brown rice).
- Rotel Tomatoes: Substitute with canned diced tomatoes.
- Chicken Stock: Swap with vegetable stock, bone broth, or even water in a pinch.
- Green Bell Pepper: Use red, yellow, or orange bell peppers instead.
- Creole or Cajun Seasoning: Use Old Bay, blackened seasoning, or your favorite spice blend.
How to Prepare Kielbasa and Rice Skillet
- Slice the kielbasa into thin rounds.
- Heat olive oil in a deep sauté pan over medium heat. Add the kielbasa and cook until browned, about 5-6 minutes.
- While the kielbasa cooks, mix together the seasonings in a small bowl.
- Once the kielbasa is browned, stir in the onions, garlic, and bell pepper. Sauté for about 3-4 minutes until softened.
- Add the tomato paste and cook for another minute, stirring constantly.
- Stir in the uncooked rice and seasoning blend. Let the rice toast for 2-3 minutes.
- Pour in the Rotel tomatoes and chicken stock. Stir well.
- Bring the mixture to a near boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and most of the liquid is absorbed. Stir a few times during cooking to prevent sticking.
- Once cooked, turn off the heat and stir in the fresh parsley.
How to Serve and Store Leftovers
Serve this kielbasa and rice skillet with:
- A simple green salad or Caesar salad
- Warm crusty bread or garlic toast
- A side of sautéed greens or roasted broccoli
Store:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat on the stovetop with a splash of chicken stock or water to loosen the rice.
- Freeze for up to 2 months in freezer-safe containers.
Frequently Asked Questions
- Can I use pre-cooked rice instead of uncooked? Yes, but reduce the stock to about 1 cup and add the rice in the last 5 minutes, just to warm through and absorb some flavor.
- Is this dish spicy? Rotel tomatoes and Creole seasoning can add a bit of heat. Use mild Rotel and a low-sodium Cajun blend if you’re sensitive to spice.
- Can I make this ahead of time? Yes! It reheats beautifully. Just add a splash of stock when reheating to bring back the moisture.
- What’s the best pan to use? A deep sauté pan or a large non-stick skillet with a lid works best. A Dutch oven will also do well for heat distribution.
- Can I make this in a crockpot or slow cooker? Yes! Brown the kielbasa first in a skillet, then transfer it to the crockpot along with all remaining ingredients except the rice and parsley. Cook on low for 4–5 hours or high for 2–3 hours. About 45 minutes before serving, stir in the uncooked rice, cover, and let it cook until the rice is tender. Stir in the fresh parsley just before serving.
More Kielbasa Recipes to Love
- Sheet Pan Kielbasa and Cabbage
- Fried Cabbage and Kielbasa with Roasted Potatoes
- Crockpot Black Eyed Peas
Kielbasa and Rice Skillet
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Kielbasa and Rice Skillet is a satisfying, one-pan meal that’s big on flavor and easy to make. It’s one easy weeknight dinner idea.
Ingredients
- 1 pound Polska Kielbasa, sliced into thin rounds
- 1 tablespoon olive oil
- 1/2 white onion, minced
- 3 garlic cloves, minced
- 1 green bell pepper, diced small
- 1 tablespoon tomato paste
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons Creole or Cajun seasoning
- 1 cup uncooked basmati or jasmine rice
- 1 10–ounce can Rotel tomatoes with green chiles
- 2 1/2 cups chicken stock
- 2 tablespoons fresh parsley, plus more for garnish
Instructions
- Slice the kielbasa into thin rounds.
- Heat olive oil in a deep sauté pan over medium heat. Add the kielbasa and cook until browned, about 5-6 minutes.
- While the kielbasa cooks, mix together the salt, black pepper, paprika, and Creole seasoning in a small bowl.
- Once the kielbasa is browned, stir in the onions, garlic, and bell pepper. Sauté for about 3-4 minutes until softened.
- Add the tomato paste and cook for another minute, stirring constantly.
- Stir in the uncooked rice and seasoning blend. Let the rice toast for 2-3 minutes.
- Pour in the Rotel tomatoes and chicken stock. Stir well.
- Bring the mixture to a near boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and most of the liquid is absorbed. Stir a few times during cooking to prevent sticking.
- Once cooked, turn off the heat and stir in the fresh parsley.
- Serve hot, garnished with extra parsley if desired.
- ENJOY!
Notes
- Easily substitute the kielbasa with your favorite sausage.
- Brown the sausage to add flavor.
- Adjust the seasonings to your liking.
- Use a long-grain rice like basmati or jasmine.
- Stir often while the rice is cooking to ensure the rice is not sticking to the bottom.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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