Sausage Zucchini and Brown Rice Skillet (One Pan Recipe)
User Reviews
5
-
Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Sausage Zucchini and Brown Rice Skillet (One Pan Recipe)
Description
The Sausage Zucchini and Brown Rice Skillet begins by sautéing finely chopped yellow onion until softened, then adding sliced zucchini, chopped green bell pepper, and minced garlic to develop layered vegetable flavors. Smoked turkey sausage slices are browned on one side of the pan for a hearty protein component. Instant brown rice, canned diced tomatoes, and low-sodium chicken broth are added to the skillet, along with spices like chili powder, ground cumin, dried thyme, and optional cayenne pepper for mild heat.
After stirring in drained and rinsed black beans, the mixture is brought to a boil, covered, and cooked gently until the rice softens and absorbs the broth. The skillet is then removed from heat and rests covered to finish cooking. The fresh chopped parsley is tossed in last for brightness, and shredded cheddar or a Mexican cheese blend can be added for creaminess.
This versatile skillet dish combines savory sausage with tender vegetables, hearty rice, and beans in a single pan, making it suitable for filling dinners or balanced meals. The seasoning mix offers warmth and a slight southwest-inspired flavor profile.
Ingredients
- 1 1/2 Tbsp olive oil
- 3/4 cup yellow onion finely chopped
- 2 cups zucchini halved and sliced
- 1 cup green bell pepper chopped
- 2 cloves garlic , minced
- 8 oz smoked turkey sausage sliced
- 1 1/2 cups instant brown rice (such as Minute brown rice)
- 1 diced tomatoes 14.5 oz can
- 1 1/2 cups chicken broth low-sodium
- 1 tsp chili powder
- 1/2 tsp cumin ground
- 1/2 tsp thyme dried
- 1/8 tsp cayenne pepper optional, tsp
- salt freshly ground
- black pepper freshly ground
- 1 black beans drained and rinsed; 14.5 oz can
- 1 Tbsp parsley chopped, fresh
- 3/4 cup cheddar cheese optional, or Mexican blend cheese, shredded
Instructions
- Heat olive oil in a 12-inch non-stick skillet (that's at least 2-inches deep) over medium-high heat. Add in yellow onion and saute, stirring frequently, 4 minutes. Add in zucchini, bell pepper and garlic and saute 2 minutes longer. Push veggies to one side (and preferably pull that side of the pan off the burner heat slightly while cooking the sausage) then add sausage to the now empty side and cook until it's starting to brown, turning occasionally, about 3 minutes.
- Pour in rice, tomatoes and chicken broth. Season with chili powder, cumin, thyme, cayenne pepper and salt and pepper to taste. Stir then pour in black beans, bring mixture to a boil. Cover pan with lid and reduce temperature to medium. Allow to boil gently 5 - 6 minutes then remove from heat, toss and let rest 8 - 10 minutes until rice is tender. Drain off excess liquid if desired. Toss in parsley and serve warm with cheese.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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