Ground Sausage Rice

45 min | easy | Mediterranean diet

White Dutch oven filled with cooked sausage rice—golden long-grain rice with browned Italian sausage crumbles and bits of red pepper, sprinkled with chopped green onion; a wooden spoon rests across the pot on a white wooden table with a beige cloth and plates nearby.

Recipe by Eunice Published Feb 13, 2026

Prep Time	Cook Time	Total Time
15 min	30 min	45 min

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Introduction

This easy ground sausage rice is a hearty one-pan dinner with smoky, savory flavor and tender fluffy rice in every bite.

It’s perfect for busy weeknights, casual family meals, or a cozy potluck dish that reheats beautifully for leftovers.

Bowl of ground sausage rice: fluffy long-grain rice mixed with browned Italian sausage and seasonings, garnished with chopped green onions on a whitewashed wood table; two more bowls are blurred in the background.

How to Make Ground Sausage Rice

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Prep the ingredients

Gather and measure all ingredients so they are ready before you start cooking.
Finely dice the onion, dice the red bell pepper, mince the garlic, and chop the scallions.
Brown the sausage

Heat a large deep skillet or Dutch oven over medium-high heat and add the olive oil.
Add the ground Italian sausage and cook, breaking it into small crumbles, until browned and no longer pink.
If there is more than about one tablespoon of fat in the pan, spoon off the excess carefully.

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Sauté the vegetables and garlic

Add the diced onion and red bell pepper to the pan with the sausage and stir to combine.
Cook, stirring occasionally, until the vegetables soften and the onion looks translucent, about 4 to 5 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it does not burn.
Toast the rice

Add the uncooked long-grain white rice to the pan and stir until every grain is lightly coated in the fat.
Toast the rice, stirring often, until it turns slightly opaque and smells nutty, about 2 to 3 minutes.
Add broth and seasonings

Pour in the chicken broth and stir in the chicken bouillon, tomato paste, smoked paprika, oregano, salt, and pepper.
Scrape along the bottom of the pan with a wooden spoon to release any browned bits for extra flavor.

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Simmer the rice

Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low.
Cover the pan with a tight-fitting lid and simmer without stirring until the rice is tender, about 18 to 20 minutes.
If the heat is too high, the liquid will evaporate before the rice cooks, so keep the simmer very gentle.
Rest, fluff, and garnish

Turn off the heat and let the rice rest, covered, for 5 to 10 minutes to finish steaming.
Uncover, fluff the rice gently with a fork, and taste to see if you want more salt or pepper.
Sprinkle the chopped scallions over the top just before serving for fresh color and bright onion flavor.

Close-up of a white bowl filled with ground Italian sausage and long-grain rice, lightly orange-brown from seasonings and dotted with small pieces of red pepper, topped with sliced green onions on a white wooden table; a second bowl is blurred in the background.

Substitutions

Italian sausage -> turkey sausage: Use mild or sweet ground turkey sausage for a slightly lighter dish with similar herbs and savory flavor. The texture stays tender and juicy, and the rice still absorbs plenty of rich drippings.
White rice -> long-grain brown rice: Swap in long-grain brown rice for a nuttier taste and slightly chewier texture. Increase the broth to about 4 cups and extend the covered simmer to roughly 35 to 40 minutes.
Chicken broth -> vegetable broth: Use vegetable broth if you prefer a slightly lighter, less meaty flavor while keeping the dish comforting and savory. This is especially helpful when cooking for mixed groups with some non-meat eaters.

Tips

Choose the right pan: Use a wide heavy skillet or Dutch oven so the rice cooks in an even layer and does not clump. Thin pans scorch easily and can leave the bottom dry while the top stays undercooked.
Brown, but do not dry out, the sausage: Let the sausage sit undisturbed for a minute or two at a time so it browns instead of steaming. Stop cooking once no pink remains; overcooking here can make the finished rice slightly dry.
Resist lifting the lid: Keep the lid on while the rice simmers so the trapped steam cooks the grains evenly. Opening the lid releases moisture and can leave the center underdone with liquid still pooling on top.
Adjust seasoning at the end: Both bouillon and sausage contain salt, so wait to add extra salt until after the rice is cooked. Taste a spoonful with sausage and rice together, then add small pinches of salt or paprika if needed.
Make it ahead for easy meals: This rice reheats very well, so cook a batch on Sunday and portion it for weekday lunches. Sprinkle on a splash of broth or water before reheating to bring back moisture and softness.

Nutrition Facts ^*

Energy	559	kcal
Protein	28	g
Total Fat	22	g
Carbohydrates	70	g
Dietary Fiber	3	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I keep the rice from turning mushy?: Use long-grain rice, which stays fluffier and separates better than short-grain varieties. Measure the broth carefully and avoid stirring the rice while it simmers. Letting it rest covered helps any remaining moisture absorb rather than sit on the surface.
What if the rice is still a little hard when the time is up?: Check whether there is any liquid left at the bottom of the pan. If it looks dry, add two to four tablespoons of hot broth or water. Cover again and cook on very low heat for another 5 minutes, then rest off the heat.
Can I use instant rice instead of long-grain rice?: Instant rice will cook much faster and can easily overcook in this one-pan method. If you must use it, add it later and reduce the simmer time significantly, watching closely.
How can I make this dish a bit spicier?: Swap the mild Italian sausage for hot Italian sausage or mix in some crushed red pepper flakes. Start with a small amount of extra heat, then adjust to taste at the end.
How long will leftovers keep, and how should I store them?: Cool the sausage rice to room temperature within two hours, then transfer it to airtight containers. Refrigerate for up to four days or freeze for up to two months for best quality. Reheat gently in a covered skillet with a splash of broth, or use the microwave in short bursts.