This one-pan sausage and bell pepper rice bake is the kind of weeknight dinner that tastes like you worked harder than you did: smoky sausage, sweet peppers, tender rice, and a savory broth that all come together in the oven.
Why you’ll love this one-pan rice bake
- One pan, low effort: Everything bakes together for minimal dishes.
- Big flavor: Sausage drippings season the rice as it cooks.
- Flexible: Swap the veggies, change the heat level, or use what you have.
- Great for leftovers: Reheats well for lunch the next day.
Ingredients
- 1 tablespoon olive oil
- 12–14 ounces smoked sausage or andouille, sliced into 1/2-inch coins
- 1 medium yellow onion, sliced
- 3 bell peppers (mix of red, yellow, green), sliced
- 3 cloves garlic, minced
- 1 1/2 cups long-grain white rice (uncooked)
- 2 1/2 cups low-sodium chicken broth (hot is best)
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne (optional)
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon butter (optional, for richness)
- Sliced green onions or chopped parsley, for serving (optional)
How to make one-pan sausage and bell pepper rice bake
1) Preheat and prep. Heat oven to 375°F. Use a 9×13-inch baking dish or a deep 12-inch oven-safe skillet/Dutch oven with a lid (or foil).
2) Brown the sausage. Heat olive oil in your oven-safe pan over medium-high heat. Add sausage and cook 3–4 minutes, stirring occasionally, until browned. Transfer to a plate.
3) Soften the veggies. Add onion and bell peppers to the same pan. Cook 4–6 minutes until starting to soften. Stir in garlic and cook 30 seconds.
4) Add rice and seasonings. Stir in the rice, smoked paprika, oregano, cayenne (if using), salt, and pepper. Toast 1 minute, stirring to coat the rice in the sausage-veg mixture.
5) Add liquids and bake. Stir in hot broth and drained diced tomatoes. Nestle browned sausage back in. Dot with butter if using. Bring just to a simmer on the stovetop (optional but helps it start cooking evenly).
6) Cover and bake. Cover tightly with a lid or foil. Bake 30 minutes.
7) Uncover and finish. Uncover and bake 8–12 minutes more, until rice is tender and most liquid is absorbed. If needed, add a splash of broth, cover, and bake 5 more minutes.
8) Rest and serve. Rest 10 minutes (important for fluffy rice). Fluff with a fork and top with green onions or parsley.
Tips for perfect baked rice
- Use long-grain white rice: It bakes up fluffy. (Brown rice needs more liquid and time.)
- Cover tightly: Steam is what cooks the rice; foil should be snug around the edges.
- Hot broth helps: Speeds up cooking and promotes more even doneness.
- Let it rest: Ten minutes of rest finishes the rice and prevents gumminess.
Easy variations
- Cheesy finish: Sprinkle 1 cup shredded cheddar or pepper jack over the top for the last 5 minutes.
- Spicier: Use hot andouille and add a diced jalapeño with the peppers.
- More veggies: Add sliced mushrooms or a cup of frozen corn (stir in with the broth).
- Swap the protein: Try chicken sausage or turkey smoked sausage.
Storage and reheating
- Refrigerate: Store airtight up to 4 days.
- Reheat: Microwave with a splash of broth/water, or warm covered in a 350°F oven until hot.
- Freeze: Freeze portions up to 2 months; thaw overnight before reheating for best texture.
One-Pan Sausage and Bell Pepper Rice Bake (Printable Recipe)
- Yield: 4–6 servings
- Time: 10 minutes prep, 45 minutes cook, 10 minutes rest
Instructions
- Preheat oven to 375°F.
- In a deep oven-safe skillet/Dutch oven, heat olive oil over medium-high. Brown sausage 3–4 minutes; remove.
- Cook onion and bell peppers 4–6 minutes. Add garlic; cook 30 seconds.
- Stir in rice, smoked paprika, oregano, cayenne (optional), salt, and pepper; toast 1 minute.
- Add broth and drained tomatoes; stir. Return sausage to pan; dot with butter (optional).
- Cover tightly and bake 30 minutes.
- Uncover and bake 8–12 minutes more until rice is tender. Rest 10 minutes; fluff and serve.
