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.
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.