One-Pot Sausage & Veggie Rice Skillet
A hearty one-pot meal featuring sausage, vegetables, and rice, all simmered together for a delicious and satisfying dinner.
Ingredients
Main Ingredients
- 2 tablespoons avocado oil divided
- 1 pound beef sausage can use smoked beef sausage
- 1 medium onion, finely diced
- 1 bulb fennel, cored and sliced
- 8 ounces sliced baby bella or cremini mushrooms
- 2.5 cups chicken broth
- 1.25 teaspoons salt
- 1.5 cups long grain white rice
- 2 cups halved cherry tomatoes
- 3 cups arugula
- Butter, feta, parmesan to serve
Instructions
Preparation
- Warm one tablespoon of avocado oil in a Dutch oven over medium heat.
- Add the beef sausage and let it cook until the edges deepen in color and the pieces firm up. Lift the beef sausage from the pot and set it aside.
- Add the second tablespoon of oil. Stir in the onion and fennel. Let them soften for several minutes.
- Add the mushrooms and let them cook until tender, covering the pot briefly if desired.
Cooking
- Pour in the chicken broth. Add the salt and rice, stirring gently.
- Bring the pot to a boil, then cover the pot and lower the heat to let it simmer for 15 minutes.
- Stir in the cherry tomatoes and arugula, cover, and let settle for 5 minutes.
- Return the cooked beef sausage to the pot, stir gently, and taste for additional seasoning.
Serving
- Serve warm with butter, feta, parmesan.
Notes
For extra flavor, let the beef sausage brown longer before stirring. Add sliced bell peppers for sweetness. A splash of lemon at the end can brighten the dish.