This one-skillet meal proves that weeknight dinners can be both simple and deeply satisfying. The smoky flavor of Hillshire Farm sausage pairs perfectly with tender rice, creating a hearty dish that comes together with minimal effort.
I developed this recipe for busy evenings when cleanup needs to be as quick as the cooking. Everything simmers in one pan, allowing the sausage to infuse the rice with rich, savory notes while the grains absorb the flavorful broth.
What you get is a complete meal with tender rice, perfectly cooked sausage, and a depth of flavor that tastes like it took hours. The beauty lies in its simplicity—no complicated techniques, just good ingredients and 20 minutes of hands-off simmering.
Serve it straight from the skillet for an easy, comforting dinner the whole family will love.
Ingredients for Hillshire Farm Sausage and Rice
Pantry raid time. Everything for this hearty one-skillet meal is likely already in your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Hillshire Farm Smoked Sausage 🌭 | 14 oz | Kielbasa or any smoked variety |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, not instant |
| Low-Sodium Chicken Broth 🥣 | 2 ½ cups | Or use vegetable broth |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Red Bell Pepper 🌶️ | 1 whole | Diced for color |
| Dried Thyme 🌿 | ½ tsp | Or use 1 tsp fresh |
| Smoked Paprika 🌶️ | ½ tsp | For extra smokiness |
| Bay Leaf 🍃 | 1 whole | For simmering broth |
| Butter 🧈 | 2 tbsp | Unsalted preferred |
| Olive Oil 🫒 | 1 tbsp | For sautéing vegetables |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground best |
The sausage is the flavor backbone here. Hillshire Farm is my go-to for that perfect smoky kick, but any smoked sausage from Kroger or Walmart works in a pinch. Look for the 14-oz package—it’s the right size for this dish. The rice? Long-grain white absorbs the broth best (jasmine or basmati if you want to get fancy). Skip the instant stuff—it gets mushy.
No smoked sausage? Kielbasa or andouille bring similar flavor. Out of bell pepper? Skip it or sub green—just know you’ll lose that sweetness. Chicken broth can be vegetable broth (use low-sodium to control salt). Fresh garlic is ideal, but ½ tsp garlic powder works if you’re desperate. The thyme can be swapped for rosemary or sage—same earthy vibe.
Leftovers keep 4-5 days in the fridge, but honestly, it’s best fresh. Reheats well in the microwave—just splash in a little broth to loosen. Freezes for 3 months (portion before freezing for easy weeknight dinners).
Why You’ll Love This Recipe
- I’ll be real: it feeds my family of four for under $10, and leftovers taste even better the next day.
- One Pan Magic: Honestly, I just brown the sausage, toss in the rice and broth, and let it simmer. No babysitting required.
- Smoky Depth: The Hillshire sausage gives this dish a rich, smoky bite that pairs perfectly with the garlic and onions.
- Weeknight Hero: Between us, this is my go-to for busy Tuesdays—ready in 30 minutes and my kids actually eat it.
Step-by-Step Instructions for Smoky One-Skillet Sausage and Rice
This method delivers maximum flavor with minimal cleanup—one skillet, perfect results.
Step 1: Sear the Sausage for Deep Smoky Flavor
Heat a large skillet with a lid over medium-high heat. Add the 14 oz Hillshire Farm Smoked Sausage sliced into ½-inch rounds. I like to let it sit undisturbed for 2-3 minutes on each side until both faces develop a deep brown crust.
This searing step caramelizes the natural sugars in the sausage, building a flavor base for the entire dish. Transfer the browned sausage to a plate, but leave that flavorful rendered fat in the skillet—it’s liquid gold for the next step.
Step 2: Sauté the Aromatics Until Soft and Fragrant
In the same skillet, add 1 tbsp Olive Oil and 2 tbsp Butter. Once the butter melts, add the 1 whole Yellow Onion (finely diced), 1 whole Red Bell Pepper (diced), and 3 cloves Garlic Cloves (minced). Sauté for 5-6 minutes until the vegetables soften and the onion becomes translucent.
Stir in the 0.5 tsp Dried Thyme, 0.5 tsp Smoked Paprika, 0.5 tsp Salt, and 0.5 tsp Black Pepper. Cook for 30 seconds until the spices become fragrant—this wakes up their flavors and ensures they coat the vegetables evenly.
Step 3: Toast the Rice and Begin the Cooking Process
Add the 1.5 cups Long-Grain White Rice to the skillet and stir to coat it in the oil and spices. Toast for 2 minutes until the rice becomes slightly opaque at the edges. This step enhances the nutty flavor of the rice and prevents it from becoming mushy.
Pour in the 2.5 cups Low-Sodium Chicken Broth and add the 1 whole Bay Leaf. Stir well, scraping up any browned bits from the bottom of the skillet—those are packed with flavor. Bring the mixture to a boil, then immediately reduce the heat to low.
Step 4: Simmer Until Rice is Tender and Liquid is Absorbed
Return the seared sausage to the skillet, nestling the pieces into the rice. Cover with the lid and let it simmer for 18-20 minutes. Resist the urge to stir during this time—disturbing the rice can release starch and make the dish gummy.
After 18 minutes, check the rice. It should be tender and the liquid should be fully absorbed. If it’s still firm, cover and cook for an additional 2-3 minutes. Once done, remove the skillet from the heat and let it sit covered for 5 minutes to steam and finish cooking.
Step 5: Fluff and Serve with a Final Flavor Check
Remove the lid and discard the Bay Leaf. Gently fluff the rice with a fork, breaking up any clumps and distributing the sausage pieces evenly. Taste and adjust the seasoning with additional salt or black pepper if needed.
The rice should be light and separate, with each grain coated in the smoky, savory sauce from the sausage and vegetables. Serve immediately while hot—the flavors meld beautifully when fresh from the skillet.
Pro Tips For Making Hillshire Farm Sausage And Rice
- Sear the Sausage First: Brown the Hillshire Farm sausage in a hot pan with a little oil for 2-3 minutes per side before slicing—this builds a caramelized crust that adds depth to the rice as it cooks.
- Toast the Rice: After sautéing the onion and garlic, add the dry rice to the pot and stir for 1-2 minutes until it smells nutty. I learned this the hard way—untreated rice tastes bland in comparison.
- Skip the Water: Use only low-sodium chicken broth for the liquid, no water. Sounds weird, but it works: the rice absorbs maximum flavor without getting mushy.
- Rest Before Serving: Let the finished dish sit covered for 5-10 minutes off the heat. This lets the rice steam and the sausage reabsorb some juices—I was skeptical until I tried it.
Serving Suggestions for hillshire farm sausage and rice
Family-Style Plating
Serve this dish straight from the skillet at the table for that cozy, communal feel I remember from Nonna’s kitchen. The sizzling presentation adds to the experience. Just be sure to use a trivet to protect your table from the heat. 💛
Garnish for Freshness
Brighten up the smoky richness with fresh chopped parsley or green onions. A squeeze of lemon wedge adds a zesty contrast that cuts through the richness beautifully.
Side Pairings
A simple green salad with balsamic vinaigrette balances the heartiness. For New England comfort, serve with steamed broccoli or buttered corn—both soak up the sausage-infused broth nicely.
Bread for Soaking
My Boston family always had crusty Italian bread on hand to mop up every last bit. Warm garlic bread works too, adding a buttery complement to the smoky sausage and tender rice. 🔥
Portioning Tips
This makes 4 generous servings. For a crowd, double the recipe—it scales perfectly. Leftovers reheat well, though I’ll admit it’s best fresh from the skillet when the sausage is still slightly crisp.
Nutrition Facts
Frequently Asked Questions
Can I use a different type of rice?
Long-grain white works best, but jasmine or basmati also absorb flavors well. Avoid instant rice as it can become mushy during the 18-20 minute simmer.
What if my rice is undercooked?
If the rice is still firm after 20 minutes, add ¼ cup broth, cover, and cook for 2-3 minutes more. Keep the heat at low to prevent burning.
Can I make this ahead of time?
Yes! Prepare up to the simmering step, then refrigerate for up to 24 hours. Add 5 minutes to the cooking time when reheating.
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