I’ve been cooking this one-pan spicy Italian sausage meal for weeknight dinners when I want something bold, low-fuss, and filling. It’s a spicy sausage and brown rice skillet with tender white beans, bright diced tomatoes, and a handful of baby spinach tossed in at the end. The whole dinner comes together in a single pan—minimal cleanup, big flavor, and plenty of leftovers for lunch.

Why you’ll love this dish

This meal hits several marks: it’s fast, wallet-friendly, and feeds a crowd without fuss. The spicy Italian sausage gives the dish depth and heat; brown rice and white beans add fiber and keep it satisfying; diced tomatoes contribute acidity that balances the richness; and spinach brings color and vitamins right at the end.

“A weeknight lifesaver—plenty of heat, one pan to wash, and leftovers that taste better the next day.” — home cook review

It’s perfect for busy weeknights, meal prep for the workweek, or when you want an easy, protein-forward dinner after a long day. If you like other streamlined dinners, try more ideas in this collection of quick one-pan meals.

The cooking process explained

Before you pull out a pan, here’s the short version: brown aromatics, sear the sausage, add rice and canned ingredients, pour in liquid, simmer until rice is tender, then stir in spinach to wilt. Expect about 30–35 minutes from start to finish, most of which is hands-off simmering.

Prep: chop onion, mince garlic, and rough-chop sausage if using links.
Brown: sauté aromatics and brown the sausage for flavor.
Simmer: combine rice, tomatoes, beans, seasonings and liquid; cover and cook.
Finish: fold in spinach just until wilted and serve.

What you’ll need

1 lb spicy Italian sausage (casings removed or sliced links) — substitute mild sausage or turkey sausage for less heat.
1 cup brown rice (long-grain) — you can use quick-cooking brown rice but reduce simmer time.
1 can (14.5 oz) diced tomatoes, undrained.
1 can (15 oz) white beans (cannellini or navy), drained and rinsed.
3–4 cups fresh spinach (packed).
1 medium onion, chopped.
3 cloves garlic, minced.
2 tbsp olive oil.
1 tsp Italian seasoning (or a mix of oregano, basil, thyme).
Salt and freshly ground black pepper, to taste.
2 1/2 to 3 cups water or low-sodium broth (use broth for extra richness).

Note: If you prefer a lower-carb option, swap brown rice for cauliflower rice (add later and cook just until heated through). For a different texture, try short-grain brown rice but expect slightly longer cook time. For inspiration on sausage-forward comforting soups, see this creamy Italian sausage gnocchi soup.

Step-by-step instructions

Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat.
Add the chopped onion and cook, stirring, until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
Add the spicy Italian sausage. Break it up with a spoon (if removed from casings) and cook until browned and no longer pink, about 6–8 minutes.
Stir in the brown rice, diced tomatoes (with their juices), drained white beans, Italian seasoning, and a good pinch of salt and pepper.
Pour in 2 1/2 cups water or broth. Increase heat and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan, and simmer gently until the brown rice is tender, about 20–25 minutes. Check at 20 minutes—if the rice needs more time, add up to 1/4 cup more liquid and continue cooking.
Remove the lid and stir in the fresh spinach. Cook uncovered 1–2 minutes until the spinach is wilted and bright green.
Taste and adjust seasoning with salt and pepper. Serve hot.

Key Ingredients

Spicy Italian sausage: provides the main flavor; remove casings and crumble for even distribution.
Brown rice: hearty and fibrous; makes the dish filling.
White beans: add creaminess and extra protein.
Diced tomatoes: bring acidity to cut through the sausage fat.
Fresh spinach: added at the end for color, texture, and nutrients.
Olive oil, garlic, onion, and Italian herbs: classic flavor base.

Substitutions: use turkey or chicken sausage for a lighter dish, or swap brown rice for farro or barley if you want a chewier grain (adjust cook time and liquid accordingly). If using pre-cooked rice, add it at the end and heat through instead of simmering.

Best ways to enjoy it

This skillet is comforting on its own but pairs well with:

A crisp green salad with lemon vinaigrette to lighten the plate.
A wedge of crusty bread or garlic bread to mop up juices.
A dollop of plain Greek yogurt or grated Parmesan to cool the spice.
Roasted vegetables like broccoli or asparagus for extra veg.

For a crowd, serve family-style in the skillet with bowls of toppings—extra chili flakes, chopped parsley, or a squeeze of lemon.

Storage and reheating tips

Refrigerate: Transfer leftovers to an airtight container and refrigerate within two hours. They’ll keep 3–4 days.
Reheat: Warm gently in a skillet over medium-low heat with a splash of water or broth to loosen the rice, or microwave in 1-minute bursts, stirring between intervals.
Freeze: Cool completely, then freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety tip: Always reheat leftovers to at least 165°F (74°C) before serving.

Helpful cooking tips

Toast the rice briefly with the sausage and aromatics before adding liquid—this layers flavor and prevents clumping.
If you’re short on time, use quick-cook brown rice or pre-cooked rice. Add pre-cooked rice in the last 5 minutes to heat through.
Taste for salt after simmering. Sausage and broth can be salty; adjust at the end.
For even cooking, make sure the rice is in a relatively flat layer in the pan before covering.
If your skillet runs dry before rice is tender, add hot water a quarter cup at a time—do not increase heat.

Creative twists

Mediterranean: Swap Italian seasoning for oregano and add kalamata olives and feta at the end.
Cheesy: Stir in 1/2 cup shredded mozzarella or Parmesan just before serving.
Veg-forward: Add diced bell pepper with the onion and fold in roasted zucchini.
Low-carb: Replace brown rice with cauliflower rice; add it at the end and cook 3–4 minutes until tender.
Sheet-pan spin: If you prefer roasted textures, try a sheet-pan version with sliced sausage, par-cooked brown rice in foil packets, and roasted tomatoes (see similar sheet-pan ideas).

Helpful answers

How long does this take to make?
Total active time is about 10–15 minutes; simmering is 20–25 minutes. Plan for 30–40 minutes overall.
Can I make this gluten-free?
Yes—use certified gluten-free sausage and check your broth label if using store-bought.
Is it freezer-friendly?
Yes. Freeze in meal-sized portions for up to 3 months. Thaw overnight before reheating.
Can I reduce the spice?
Use mild Italian sausage or a mix of mild and spicy to control heat. You can also remove spicy sausage casings and rinse excess fat before cooking.

For more quick sausage recipes and a beginner-friendly sausage-and-veggie option, check this air-fryer sausage veggies idea and this BBQ sausage roundup for inspiration.

Conclusion

If you liked this one-pan approach, you might enjoy other simple sausage dinners that use minimal equipment and big flavor. Try this sheet-pan option for a different texture and easy cleanup: Italian Sausage Sheet Pan Dinner – Our Best Bites. For another one-pan, veggie-forward sausage recipe with similar convenience, see One Pan Italian Sausage and Veggies – Chelsea’s Messy Apron.

Spicy Sausage and Brown Rice Skillet

A bold and filling one-pan dish featuring spicy Italian sausage, brown rice, tender white beans, and fresh spinach, perfect for quick weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 400 kcal

Ingredients

Main Ingredients

1 lb spicy Italian sausage (casings removed or sliced links) Substitute mild sausage or turkey sausage for less heat.
1 cup brown rice (long-grain) Can use quick-cooking brown rice but reduce simmer time.
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) white beans (cannellini or navy), drained and rinsed
3–4 cups fresh spinach (packed)
1 medium onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
1 tsp Italian seasoning (or a mix of oregano, basil, thyme)
Salt and freshly ground black pepper, to taste
2 1/2 to 3 cups water or low-sodium broth Use broth for extra richness.

Instructions

Preparation

Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat.
Add the chopped onion and cook, stirring, until translucent, about 4–5 minutes.
Add the minced garlic and cook 30 seconds more until fragrant.
Add the spicy Italian sausage. Break it up with a spoon and cook until browned and no longer pink, about 6–8 minutes.

Cooking

Stir in the brown rice, diced tomatoes (with their juices), drained white beans, Italian seasoning, and a good pinch of salt and pepper.
Pour in 2 1/2 cups water or broth. Increase heat and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan, and simmer gently until the brown rice is tender, about 20–25 minutes.
Check at 20 minutes—if the rice needs more time, add up to 1/4 cup more liquid and continue cooking.

Finishing

Remove the lid and stir in the fresh spinach. Cook uncovered for 1–2 minutes until the spinach is wilted and bright green.
Taste and adjust seasoning with salt and pepper. Serve hot.

Notes

Best served with a crisp green salad, crusty bread, or a dollop of Greek yogurt to balance the spice. For a lower-carb option, swap brown rice with cauliflower rice.

Keyword Brown Rice, one-pan meal, Skillet Dinner, Spicy Sausage, weeknight dinner

One-Pan Spicy Italian Sausage Meal