This red rice skillet dinner is an easy way to satisfy your family and friends who are in town for the holidays. Bursting with flavor, you’ll want to make this recipe every time you need to feed a crowd.
I’m a huge fan of one-skillet cooking, especially when we are hosting guests in our home. There’s minimal cleanup and it allows me to spend more time chatting with our family and friends.
This recipe can easily be doubled or tripled to accommodate more mouths to feed.
Today’s version is designed to serve four adults. And if you’d like to add a little extra for bigger appetites, stir-in a can of black beans or add some sautéed shrimp into the mix. Heck… do both! It would be delicious.
I’m all about exploring different flavors during the holidays.
Who says you have to stick to the traditional green beans and ham? B-O-R-I-N-G. Introduce the flavors of the bayou with this red rice skillet. I used green peppers to showcase this dish with holiday colors, but if you’d rather use red or yellow peppers – go for it.
Add some zing to your holiday fiesta with this easy-to-make masterpiece.
- Olive Oil, as needed
- 2 Green Bell Peppers, seeded & sliced
- ½ White Onion, chopped
- 2 cloves garlic, chopped
- 4 Andouille Sausage (or your favorite variety), sliced
- ½ cup Tomato Paste
- 2 cups Chicken Stock + splash for deglazing
- 1 cup Riceland's Enriched Long Grain White Rice
- ½ cup Chopped Cilantro
- Lime Wedges, for garnish
- S+P, to taste
- Sauté bell pepper and onions in a large non-stick skillet over medium heat with olive oil. Sprinkle with salt and pepper, to taste. Allow to cook for 4-5 minutes before adding sliced sausage and chopped garlic. Continue to cook until everything is browned and caramelized, about 5 more minutes.
- Pour sausage-veggie mix into a large bowl and set aside. Add a splash of chicken stock to deglaze the skillet. Make sure to use your spatula to release crispy flavor from the bottom.
- Reduce the heat to low and add a little extra olive oil, if needed. Add tomato paste and sauté for a minute to get rid of the raw flavor. Whisk in 2 cups of chicken stock and bring to a soft boil.
- Add rice and simmer for 15 minutes, covered, until most of the liquid is absorbed. Remove from heat, add sausage-veggie mix and stir. Cover and allow to sit for an additional 5 minutes.
- Finish with fresh cilantro and serve with lime wedges. The squeeze of citrus is so great, make sure to try it.
Jess Note: If you’d like to deglaze the skillet with white wine instead of a splash of chicken stock, it would add an extra depth of flavor to this dish.
Want more inspiration for rice? Make sure to check out these dishes below!
We developed this amazing recipe in sponsorship with Riceland Foods. All opinions are 100% my own.
This dish was made with a Riceland Food’s gift box. The box includes a pouch of Riceland rice along with a branded apron, pot holder and wooden cooking spoon. With every box purchase, $5 will be donated to Feeding America®. The donation will help provide at least 50 meals on behalf of member food banks.
I’m a firm believer that the holidays are all about giving back. Please consider purchasing a delicious Riceland Foods gift box for your family and friends.
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