Cheesy Italian Sausage and Rice Skillet

Name: Cheesy Italian Sausage and Rice Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb mild Italian ground sausage; 1 medium yellow onion, diced; 1 tsp Italian seasoning; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp paprika; 1/4 tsp red pepper flakes; 1 tbsp minced garlic; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) tomato sauce; 1 cup long-grain white rice, rinsed; 1.5 cups chicken broth; 1.5 cups shredded mozzarella cheese, divided; Fresh parsley, for garnish

This one-pan cheesy Italian sausage and rice skillet combines browned sausage, rice, and tomato sauce topped with melted mozzarella, delivering a complete weeknight dinner in under 30 minutes.

🌍American 🏷️Italian sausage 🏷️Rice skillet 🏷️One-pan meal 🏷️30-minute meal Weeknight dinner

🏷️

🏷️Comfort food

-0:00

cookinginthemidwestonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

1 lb mild Italian ground sausage
1 medium yellow onion, diced
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp red pepper flakesoptional
1 tbsp minced garlic
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 cup long-grain white rice, rinsed
1.5 cups chicken broth
1.5 cups shredded mozzarella cheese, divided
Fresh parsley, for garnishoptional

Instructions

1
In a large skillet over medium heat, add the ground Italian sausage, diced onion, and seasoning blend (Italian seasoning, garlic powder, onion powder, paprika, and red pepper flakes).
2
Cook, breaking up the sausage with a spatula, until it is fully browned and the onions are soft.
3
Drain off any excess grease from the skillet.
4
Stir in the minced garlic and cook for about 30 seconds until fragrant.
5
Add the can of diced tomatoes and the can of tomato sauce to the skillet.
6
Stir in the rinsed rice and the chicken broth, mixing everything together well.
7
Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet with a lid, and let it cook for about 20 minutes, or until the rice is tender and has absorbed the liquid.
8
Remove the lid and stir in 1 cup of the shredded mozzarella cheese until it's melted and combined.
9
Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
10
Optionally, place the skillet under the broiler for 1-2 minutes to get the cheese on top bubbly and slightly browned.
11
Garnish with fresh parsley and serve hot.

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Tips & Notes

Pro tips

Brown the sausage thoroughly and break it into small crumbles before adding rice to ensure even flavor distribution throughout the dish.
Simmer gently once you add the rice and liquid—a rolling boil can make rice mushy. Cover and maintain a low, steady simmer.
Add cheese after the rice is fully cooked and the skillet is off the heat so it melts evenly and doesn't separate.
Check that liquid is fully absorbed before adding cheese; if rice is still wet, the dish won't firm up properly when served.

Substitutions

Mild Italian ground sausage → sweet or spicy Italian sausage (adjust red pepper flakes accordingly)
Mozzarella → cheddar, Italian blend, or Monterey Jack (melting cheese that suits your taste)
Diced tomatoes + tomato sauce → 3.5 cups marinara or pasta sauce (reduce cooking time slightly)
Yellow onion → white or red onion (flavor will vary slightly but work equally well)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven, covered, for 15–20 minutes until warmed through.

Equipment

large skillet (10–12 inches) · wooden spoon or spatula

Common Questions

Can I use long-grain white rice instead of another type?

Yes. Long-grain white rice works well and cooks in about 18–20 minutes. Adjust liquid slightly if using a different rice variety, as absorption rates vary.

How do I know when the rice is done?

Rice is done when tender and all liquid is absorbed, usually 18–20 minutes on a gentle simmer. Taste a grain to check; it should have no hard center.

Can I make this ahead?

Yes. Prepare and cook the skillet, cool completely, cover, and refrigerate up to 3 days. Reheat in a 350°F oven for 15–20 minutes, covered, until heated through.