Cheesy Sausage Broccoli Skillet
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Sausage medallions seared in hot oil till crisp edges. Toasted rice picks up that meaty fat. Chicken broth added to hydrate with salt and pepper, then covered to steam and soften. Frozen broccoli tossed in cold, its sharp green color signals freshness. Red pepper chunks scattered for sweet brightness. Melted cheddar cheese tucks everything together in melty, gooey patches. A solid weeknight, quick skillet meal that balances savory meat and vibrant veggies. 4 servings, easily doubled or swapped with other greens or grains.
Prep:
7 min
Cook:
12 min
Total:
19 min
Servings:
4 servings
#skillet
#one pan meal
#sausage
#broccoli
#cheddar
#quick dinner
#American cuisine
Mid-cook insights. Oil hits the pan, glistens like a hot promise. Sausage sizzles. Crisping edges crackle with fat release—a signal to step back. Rice thrown in raw, odd move to a newbie, but searing rice in rendered fat adds flavor layers you won’t get soft-steaming alone. Chicken broth introduction bathes grains, essential for hydration, flavor, and steam cooking magic. Lid on tight, no peeking—a tough call but non-negotiable to trap heat and moisture. Frozen broccoli in last—timing matters; overcook and it’s mush, just tender means retaining that springy snap and vivid color. Roasted red pepper offers sweet contrast, no overpower. Melt cheese off heat; overlapping flavors no one ingredient hogs the stage. Weeknight savior, one-pan magic, reliable every time. Switch out ingredients, swap grains or greens, but trust the process. That sound, smell, and sight cues your guide.
Ingredients
- 1 tablespoon vegetable oil
- 12 ounces pork sausage medallions, sliced or whole
- 1 cup white or brown rice, uncooked
- 2 cups chicken broth low sodium
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ cups frozen broccoli florets
- ½ cup roasted red pepper, drained and chopped
- 1 cup shredded sharp cheddar cheese
About the ingredients
Vegetable oil isn’t sacred here. Olive oil works but burns faster—watch heat closely. Pork sausage medallions add richness and snap; swap for chicken or turkey sausage for lighter fare but expect less rendered fat for toasting rice. White rice accepted, but brown rice needs longer cooking time and more broth; adjust accordingly or par-cook rice separately. Low sodium chicken broth keeps salt control tight; veggie broth is fine but expect flavor shift. Sea salt and fresh cracked pepper for basic seasoning; smoked paprika or chili flakes make good substitutions to deepen flavor or add heat. Frozen broccoli best here for convenience; fresh broccoli can get steamed briefly before use or chopped thinner to fit cooking times. Roasted red pepper drained well to prevent watery skillet; jarred vs fresh left to personal pantry. Sharp cheddar chosen for tang and melt quality; mozzarella or Monterey Jack alternate quieter cheese options.
Method
- 1 Add oil to a heavy pan over medium-high heat. Wait till it shimmers but not smoking. That's prime time for meat start.
- 2 Place sausage medallions in one layer. Resist fiddling. Let edges brown and crisp enough to release fat. Flip after about 4-6 minutes till both sides deep golden.
- 3 Scatter uncooked rice among browned sausage pieces. Let rice toast slightly. You'll hear faint crackling as grains coat themselves in sausage oil and brown bits. Keep stirring gently to avoid burning.
- 4 Pour in chicken broth, sprinkle salt and pepper all over. Use a spatula to level mixture evenly in pan. Broth brings moist heat and infuses salty savor.
- 5 Lower heat to the lowest simmer you can hold without the liquid bulging or bowling. Lid on tight and no peeking for 6-7 minutes lets rice fully absorb broth. Fluff or poke once carefully to check if edges are tender.
- 6 Remove lid; steam lifted. Dump frozen broccoli right in. Toss with roasted red pepper next to force thorough warm-up. The broccoli will turn bright green and lose frost stings in roughly 3-4 minutes. Crispy but tender’s the target.
- 7 Sprinkle shredded cheddar over steaming mixture and stir off heat just enough so cheese melds, not separates into oily pools. Creamy clumps clutch rice and sausage.
- 8 Serve hot immediately. If letting sit, cover loosely or cheese will firm and clump, changing texture.
- 9 On redo, I swap sausage for Italian chicken links and swap cheddar for mozzarella for milder stretch. Can also swap broccoli with fresh spinach or kale thrown in early with lid on for steam.
- 10 For drying rice or stuck bottom, loosen with small splash extra broth or water off heat. Use wooden spatula scraping the fond bits into top for flavor. No waste.
Cooking tips
This skillet relies on control of heat and timing more than rigid measurements. Hot oil shimmering = ready for sausage placement. Let sausage sit to develop crust, no flipping before it’s browned. Toasting rice in residual fat infuses flavor and gives textural interest but watch for burning edges; stir gently. Broth added to evenly coat and hydrate; low simmer rather than boil avoids tearing grains. Covered cooking locks moisture inside to hydrate rice fully—resist lifting the lid lest steam escape. Frozen broccoli only just added to preserve color and snap; overcooking risks mush. Toss with red pepper adds subtle sweetness and freshness contrast. Cheese added off heat melds rather than separates oily fat, preserves texture. Keep it moving before serving for even melt. Leftover rescue: add splash broth when reheating or cover loosely to prevent drying. Use solid wood utensil for fond scraping and even stirring.
Chef's notes
- 💡 Use medium-high heat for oil; shimmer, not smoke. Place sausage flat, don’t move. Brown edges signal fat release. Flip only when crust feels firm. Crisp fat renders flavor. Toast rice in pan fat, listen for faint crackles. Stir gently to avoid burnt bits. Adjust rice type - brown needs longer cook and more broth — always taste test texture mid-cook.
- 💡 Pour broth evenly; salt and pepper scatter on top. Low simmer only — avoids broken rice grains floating or mush. Lid tight, no peeks; moisture trapped hydrates grains thoroughly. Check edges for tenderness after 6-7 minutes. Frozen broccoli added last preserves snap and color. Toss quickly with roasted red pepper to warm without sogging.
- 💡 Cheddar cheese off heat, sprinkle on steaming pan. Stir just enough to meld clumps without oily separation. Melt times vary with shred thickness and cheese temp. Use freshly shredded instead of pre-shredded to avoid stabilizers—taste and texture better, melts smoother.
- 💡 Substitutions flex room: chicken or turkey sausage leaner, yields less fat for toasting rice so add small splash broth or oil for moisture. Fresh broccoli can steam briefly then toss in, better to chop thin to match frozen timing. Cheese swaps: mozzarella or Monterey Jack for milder stretch but lose sharp tang.
- 💡 When reheating, loosen rice with small splash broth or water; dry rice toughens quickly. Cover loosely or cheese firms and clumps heavily. Scrape fond bits with wood spatula every few stirs to re-incorporate flavor. For stuck rice bottom, gently loosen off heat before scraping. No wasted flavor or texture.
Common questions
Can I use other sausage types?
Yes. Chicken, turkey work but less fat rendered. Add bit more oil or broth to avoid dry rice. Pork usually best for crisp edges and flavor. Italian spiced links bring different seasoning dash.
How to know rice is done?
Edges soften first. After 6-7 min simmer, lift lid briefly smell broth aroma. Tiny steam release signals hydration. If still crunch, add minute and test again. Texture should be chewy tender, not mush.
Broccoli turns mushy. Why?
Added too early or cooked uncovered too long. Frozen broccoli cooks fast, add after rice mostly done. Toss only a few minutes. Overcooked loses bright green, snaps become limp. Timing critical here.
Best storage method?
Refrigerate covered tightly, cheese firms up overnight. Reheat with splash broth, cover loosely to soften. Freezing not recommended – rice texture changes, broccoli soggy. Use leftovers in wraps or stuffed bowls if texture not ideal.
