Savory Sausage and Rice Skillet

Savory Sausage and Rice Skillet


"This one-dish skillet supper features Italian sausage sauteed with onion, green and red peppers, celery and garlic, then simmered in Swanson® Chicken Stock with a brown and wild rice medley."


1 h 15 m {{adjustedServings}} servings 379 cals
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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 943 mg
  • 38%

Based on a 2,000 calorie diet

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  1. Cook the sausage in a 12-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Stir in the celery, onion, peppers, garlic and thyme and cook until the vegetables are tender.
  2. Stir in the brown rice, wild rice and stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the sausage is cooked through and the rice is tender. Stir in the parsley.
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  1. 26 Ratings


Instead of using rice, I used peeled, chunked potatoes and reduced the broth to only about 1 cup. I also added two diced tomatoes. With hot Italian bread, it was delicious!

We loved this! Yummy comfort food. :) I didn't have any peppers, so I used frozen broccoli. I cooked the rice with the broth in my rice cooker/streamer and then added the cooked rice to the pan...

A good weekday dinner, once you have the vegetables ready to go. I had kielbasa, so I used that and switched the thyme out for paprika. That was awfully tasty, too.