This easy rice-and-sausage skillet dinner turns cooked rice, ground meat and a handful of fridge and pantry staples into a satisfying meal in about 30 minutes.
Keep this one in your back pocket for nights when dinner needs to happen fast. Use whatever ground meat you have on hand, add beans, rice and a few flavour boosters, then finish the whole thing with salty feta and green onions. It’s flexible, filling and particularly handy when there’s leftover rice in the fridge.
Ingredients for Rice-and-Sausage Skillet
- 1 tbsp canola or olive oil, divided, plus more as needed
- 1/2 lb mild Italian or chorizo sausage, casings removed, or ground chicken, turkey, beef or bison
- 1 medium onion, chopped
- 1 jalapeño pepper, seeded and diced, or 1 can diced green chilies (optional)
- 1 tbsp chili powder
- 1 tsp ground cumin
- Pinch of salt
- 3 cups cooked brown or white rice
- 1 can (14 oz) chickpeas or black beans, rinsed and drained
- 1 small tomato, chopped, or 1/2 cup chunky tomato salsa
- 1/2 cup crumbled feta
- 1–2 green onions, chopped
Directions for Rice-and-Sausage Skillet
In same skillet, stir in green onions and serve immediately.
In a large, heavy skillet over medium-high, heat half of the oil. Add sausage or ground meat and onion and cook for 6–8 min, breaking up meat with a spoon, until meat is cooked through and onion is soft. Add jalapeño or green chilies, if using, and cook for 1–2 min more. Transfer mixture to a plate and set aside.
In same skillet over medium-high, add remaining oil and rice. Stir in chili powder, cumin and salt and cook for 3–4 min, stirring occasionally, until rice begins to brown. Add chickpeas or black beans and cook for 2–3 min.
In same skillet, return meat mixture to pan. Add tomato or salsa and feta and cook for 2–3 min, stirring occasionally, until everything is heated through and feta begins to soften.
Originally published in ParentsCanada magazine, October 2012. Updated September 2026.
