I developed this smoky one-pot meal during a busy week when I needed dinner on the table fast. The combination of Hillshire sausage and rice creates a hearty, flavorful dish that satisfies the whole family.
What makes this recipe special is its simplicity. Everything cooks together in one pot, allowing the sausage to infuse the rice with its signature smoky taste. The result is a one-pot meal that’s both comforting and convenient.
You’ll end up with tender rice, perfectly browned sausage, and a rich, savory flavor in every bite. It’s the kind of dish that feels like home, with minimal cleanup required.
Serve it straight from the pot for an easy, no-fuss dinner. Here’s how to make it.
Ingredients for Hillshire Sausage and Rice
Pantry staples plus smoked sausage make this easy one-pot dinner come together.
| Ingredient | Amount | Notes |
|---|---|---|
| Hillshire Smoked Sausage 🌭 | 14 oz | Sliced into rounds |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed |
| Low-Sodium Chicken Broth 🍲 | 2 ½ cups | Divided for cooking |
| Yellow Onion 🧅 | 1 whole | Medium-sized, diced |
| Green Bell Pepper 🌶️ | 1 whole | Diced for texture |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor |
| Olive Oil 🫒 | 2 tbsp | For sautéing veggies |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Smoked Paprika 🌶️ | 1 tsp | Enhances smoky flavor |
| Bay Leaf 🍃 | 1 whole | Optional for depth |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Worcestershire Sauce 💧 | 1 tbsp | Adds umami depth |
The sausage is the star here. Hillshire Smoked Sausage (the 14 oz package) has that signature smoky flavor—look for it near the deli section at Walmart or most supermarkets. I grab the original variety, but any smoked sausage works. The rice should be long-grain white (jasmine or basmati are great) for the right texture. If you’re using brown rice, you’ll need to add more broth and cooking time.
No smoked sausage? Kielbasa or andouille will work too. Short on broth? Water plus bouillon cubes (1 cube per cup) gets you close. Fresh garlic is best, but jarred minced garlic (about 1 tsp) works in a pinch. The bell pepper can be any color—red adds sweetness, green keeps it classic. Skip the bay leaf if you don’t have it.
Leftovers keep well for 4-5 days in the fridge. Reheat with a splash of broth to keep the rice tender. This freezes for up to 3 months—portion it out for quick meals later (the good stuff, not the pre-shredded kind).
Why You’ll Love This Recipe
- One Pan Wonder: I toss everything in a single skillet—sausage, rice, broth, and veggies—and let it simmer while I do something else.
- Smoky Depth: The Hillshire sausage infuses the rice with a rich, smoky flavor that chicken broth and peppers only enhance.
- Feeds a Crowd: I make a big batch on Sunday and pack it for lunches all week—still tastes great reheated.
- Budget Stretch: Honestly, this fills up four of us for under ten bucks, and we always have leftovers.
Step-by-Step Instructions for Hillshire Sausage and Rice
This one-pot method keeps cleanup simple while packing in serious smoky flavor.
Step 1: Sauté the Vegetables and Sausage
Heat the 2 tbsp Olive Oil in a large pot over medium-high heat. Add the diced Yellow Onion and Green Bell Pepper, cooking for 4-5 minutes until they soften and start to develop light golden edges.
Push the vegetables to one side and add the sliced 14 oz Hillshire Smoked Sausage. Cook for 3-4 minutes until the sausage pieces are browned on both sides. This builds a flavor base that infuses the entire dish.
Step 2: Toast the Rice with Aromatics
Add the minced 3 cloves Garlic Cloves, 1 tsp Dried Thyme, 1 tsp Smoked Paprika, 1 tsp Salt, and 0.5 tsp Black Pepper to the pot. Stir everything together for 1 minute until the garlic becomes fragrant.
Now add the 1.5 cups Long-Grain White Rice and stir to coat it in the oil and spices. Toast the rice for 2-3 minutes until it turns slightly translucent at the edges. This step prevents mushy rice and enhances its nutty flavor.
Step 3: Simmer with Broth and Seasonings
Pour in the 2.5 cups Low-Sodium Chicken Broth, 1 tbsp Worcestershire Sauce, and add the 1 whole Bay Leaf. Stir well to combine, then bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes. Don’t peek during this time—the steam is what cooks the rice perfectly. You’ll know it’s done when the liquid is absorbed and the rice is tender with no chalky center.
Step 4: Rest and Serve
Remove the pot from heat and let it sit covered for 5 minutes. This resting period allows the rice to absorb any remaining liquid and the flavors to meld together.
Discard the Bay Leaf, then fluff the rice with a fork. The sausage should be tender, the rice fully cooked, and the entire dish infused with smoky, savory flavor. Serve warm for the best experience.
Pro Tips For Making Hillshire Sausage And Rice
- Brown the Sausage First: Sear the sliced Hillshire sausage in the pot before adding anything else—this builds a flavor base that plain boiling just can’t match. I learned this the hard way after making bland batches that tasted like they were missing something.
- Toast the Rice: After browning the sausage, add the dry rice to the same pot and stir for 1-2 minutes until it turns slightly translucent. Sounds weird, but it works: this step adds a nutty depth that complements the smoky sausage.
- Skip the Raw Onions: Sauté the yellow onion and green bell pepper with the sausage until soft—it takes about 5 minutes on medium heat. Raw onions in the final dish will give you an unpleasant crunch and harsh bite.
- Use Broth for Rice: Cook the rice in low-sodium chicken broth instead of water, and use the ratio of 1:2 (1 cup rice to 2 cups broth). This isn’t the prettiest method, but it’s the tastiest—every grain absorbs the savory liquid.
Serving Suggestions for This Dish
Family-Style Presentation
Serve this straight from the pot for that cozy, communal feel. I love bringing the whole pot to the table—it’s how my Irish-Italian family always did it in our Boston kitchen. The smoky aroma draws everyone in. 💛
Garnish Ideas
Add a pop of color with chopped green onions or fresh parsley. A sprinkle of grated Parmesan adds richness, while a dash of hot sauce on the side lets guests customize their heat level.
Bread Pairings
Buttery dinner rolls or crusty sourdough are perfect for soaking up the flavorful broth. I grab mine from the bakery section at Walmart—fresh that day if possible.
Vegetable Sides
A simple green salad with a light vinaigrette balances the heartiness. Or try steamed green beans tossed with 1 tbsp olive oil and garlic salt for a quick, healthy addition.
Meal Prep Tip
Portion leftovers into airtight containers for easy lunches. The flavors deepen overnight, making it taste even better the next day. Just reheat with a splash of broth. ⏰
Nutrition Facts
Frequently Asked Questions
Can I use a different type of sausage?
Yes, kielbasa or andouille work well as substitutes. They’ll bring a slightly different flavor profile, but the cooking method remains the same. Just adjust seasoning if needed to complement the sausage you choose.
What if my rice turns out mushy?
This usually happens from lifting the lid during cooking or using too much liquid. Next time, resist peeking and ensure you’re using the exact 2.5 cups broth for 1.5 cups rice.
Can I make this in a slow cooker?
Brown the sausage and veggies first, then add everything to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. Add a splash of broth if it looks dry.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4-5 days. For longer storage, freeze for up to 3 months. Reheat with a splash of broth to refresh the rice.
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