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One Pan Italian Beef Sausage and Rice

One Pan Italian Beef Sausage and Rice is a hearty skillet dinner with browned sausage, tender long-grain rice, and a tomato-infused sauce. It all simmers in one pan until the rice is soft, then finishes with melted mozzarella and fresh parsley.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian beef sausage
  • 1 tbsp olive oil
  • 1 onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 3 cloves garlic
  • 1 cup long-grain white rice
  • 2 cups beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 2 tbsp chopped parsley

Equipment

  • 1 cast iron skillet

Method
 

Brown the sausage and build the base
  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add Italian beef sausage and cook until browned, stirring to promote even color.
  3. Remove sausage and set aside while you cook the vegetables.
  4. Add onion and bell peppers to the skillet and cook for 4–5 minutes until softened.
  5. Stir in garlic and cook for 30 seconds until fragrant.
  6. Add long-grain white rice and stir for 1 minute to lightly toast.
Simmer with tomatoes and broth
  1. Pour in beef broth and diced tomatoes (undrained) and stir to combine.
  2. Add Italian seasoning, paprika, salt, and black pepper and mix until evenly distributed.
  3. Return the browned sausage to the skillet.
  4. Bring the mixture to a gentle boil, making sure the liquid is actively bubbling.
  5. Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender.
Melt cheese and serve
  1. Sprinkle shredded mozzarella cheese over the top of the skillet.
  2. Cover for 2–3 minutes until the cheese melts.
  3. Garnish with chopped parsley and serve hot.

Notes

For best texture, keep the simmer at low once covered so the rice cooks evenly without drying out. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat with a splash of broth or water. Freezing is not recommended because the rice can become softer after thawing. For a lighter option, use chicken sausage or turkey sausage in the same weight and cooking steps.