Dollar Store Dinners – Sausage and Rice

This Sausage and Rice skillet is an easy and filling meal that you can make with ingredients found at the dollar store.

The post Dollar Store Dinners – Sausage and Rice appeared first on Budget Bytes.

I hit the jackpot at the dollar store this week! They were more well-stocked than the last time I visited, so I was able to brainstorm several quick dollar store dinners to keep us going for the next few weeks. This week we made this super quick Sausage and Rice, which is a simplified version of my Cajun Sausage and Rice recipe. And the Cajun Sausage and Rice is a simplified version of jambalaya, so I guess you could say that this dollar store sausage and rice recipe is kind of like jambalaya’s third cousin, twice removed. 😆

Dollar Store Dinners

Welcome to the new Dollar Store Dinners series on Budget Bytes. We’re making quick and simple meals using only ingredients found at the dollar store. While the availability of ingredients will vary from store to store, hopefully, these easy recipes will give you some inspiration for when money is tight and access to groceries is limited!

Overhead view of a sausage and rice skillet with hot sauce on the side.

What’s in This Meal?

This super simple meal is cooked all in one pot for maximum flavor and minimum cleanup. It starts with smoked sausage and a mix of frozen vegetables (onion, bell pepper, and celery), then we add rice, chicken broth, and a little creole seasoning. Everything is simmered together until the rice is tender, then topped it off with a couple of dashes of hot sauce, plus a little more creole seasoning to taste. Simple, yet good!

Here’s what we bought at the dollar store:

  • Smoked sausage $1.25
  • Frozen seasoning blend $1.25
  • Vegetable oil $1.25
  • Long grain white rice. $1.25
  • Chicken bouillon $1.25
  • Creole seasoning $1.25
  • Hot sauce $1.25

Total $8.75

And we have plenty of leftover oil, rice, bouillon, Creole seasoning, and hot sauce to use in other recipes!

Dollar store ingredients.

What Kind of Sausage To Use

Since we got all of the ingredients for this dish at the dollar store, there was no room to be choosy about what type of sausage to use. Luckily they had a package of “smoked sausage” that I snatched up immediately. This sausage looked exactly like the “hot dogs” on the shelf next to them, so I’m pretty sure the only difference was the addition of smoke flavoring. If all you had available was hot dogs, I’m sure this would still make a tasty meal!

But if you do have access to a variety of sausage, definitely go for a smoked pork or beef sausage, like andouille or kielbasa.

What Kind of Seasoning to Use

A lot of the flavor in this dish comes from the smoked sausage and chicken broth. I also added some creole seasoning, but if your dollar store doesn’t have that there are other options. Try adding some salt-free all-purpose seasoning (like Mrs. Dash), taco seasoning, or even steak seasoning. Just be aware of the salt content of your seasoning so you don’t over salt the dish.

What else can I add?

If you want to bump up this recipe a bit, try adding a drained can of kidney beans, or maybe a can of diced tomatoes (reduce the broth by the amount of liquid in the can of tomatoes). And I’m a “cheese makes everything better” type of person, so if I had some cheddar I’d throw that on top and let it melt, too. :P

See my full “grocery store” version of this recipe here: Cajun Sausage and Rice Skillet.

close up side view of a plate full of sausage and rice.
Overhead view of sausage and rice in the skillet.
Print

Sausage and Rice

This Sausage and Rice skillet is an easy and filling meal that you can make with ingredients found at the dollar store.
Course Dinner
Cuisine American
Total Cost $8.75 recipe / $2.19 serving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 1.25 cup each
Calories 436kcal

Ingredients

  • 8 oz. smoked sausage $1.25
  • 2 Tbsp cooking oil $1.25
  • 10 oz. frozen seasoning mix (celery, onion, bell pepper, parsley) $1.25
  • 1 cup long grain white rice $1.25
  • 1.5 cups chicken broth (made with bouillon) $1.25
  • 1/2 tsp Creole seasoning $1.25
  • hot sauce to taste $1.25

Instructions

  • Slice the smoked sausage into ½-inch thick rounds.
  • Add the cooking oil to a deep skillet and heat over medium. Once hot, add the smoked sausage and continue to cook until the sausage has browned (3-5 minutes).
  • Add the frozen seasoning mix to the skillet and continue to cook and stir over medium heat until the vegetables are heated through.
  • Add the rice, Creole seasoning, and chicken broth to the skillet, then stir until everything is combined.
  • Place a lid on the skillet, turn the heat up to medium-high, and let the broth come up to a boil. When it reaches a full boil, turn the heat down to medium-low, and let the skillet simmer for 15 minutes (do not lift the lid, do not stir).
  • After simmering for 15 minutes, turn off the heat and let the skillet rest with the lid in place for an additional five minutes.
  • Finally, lift the lid, fluff the rice, and add more Creole seasoing and hot sauce to taste. Serve and enjoy!

See how we calculate recipe costs here.

Notes

The prices listed for this recipe are the purchase price for the full container of the ingredients used.

Nutrition

Serving: 1.25cups | Calories: 436kcal | Carbohydrates: 45g | Protein: 12g | Fat: 23g | Sodium: 813mg | Fiber: 2g

How to Make Sausage and Rice – Step by Step Photos

Dollar store ingredients.

Here are all of the ingredients we used: smoked sausage, frozen seasoning blend (onion, celery, bell pepper, parsley), vegetable oil, white rice, chicken bouillon, Creole seasoning, and hot sauce.

sliced sausage on a cutting board.

Slice 8 oz. of smoked sausage.

Browned sausage in a skillet.

Heat 2 Tbsp vegetable oil (or any cooking oil) in a deep skillet over medium heat. Once hot, add the sliced sausage and cook until browned.

seasoning mix added to the skillet with the sausage.

Add the frozen celery, bell pepper, onion, and parsley mix (called “seasoning mix) and sauté until heated through.

Rice, broth, and seasoning added to the skillet.

Add one cup of rice, ½ tsp of Creole seasoning, and 1.5 cups chicken broth (made with the bouillon). You don’t want to add too much Creole seasoning here because it contains salt and you don’t want to over-salt the dish.

Sausage and rice ready to be simmered.

Stir everything together until evenly combined. Place a lid on top, turn the heat up to medium-high, and allow the broth to come up to a boil.

Simmered sausage and rice.

When it reaches a boil, turn the heat down to medium-low and let the skillet simmer for 15 minutes (do not remove the lid or stir it). After simmering for 15 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.

Hot sauce being sprinkled over the sausage and rice.

Fluff the rice with a fork, then season to your liking with extra Creole seasoning and hot sauce.

Overhead view of a plate full of sausage and rice.

The post Dollar Store Dinners – Sausage and Rice appeared first on Budget Bytes.

Cheesy Sausage Pasta

Cheesy Sausage Pasta is a quick and easy meal for quick weeknight dinners. Everything cooks in one pot for fast prep and minimum clean-up!

The post Cheesy Sausage Pasta appeared first on Budget Bytes.

This Cheesy Sausage Pasta is the dish that made me fall in love with one-pot pastas all those years ago. It’s fast, easy, SUPER flavorful, and because everything cooks in one pot, there’s barely anything to clean up after dinner. WIN. The flavorful combination of smoky sausage, spicy diced tomatoes with green chiles, and creamy Monterey Jack is simple but irresistible, and it cooks in about 30 minutes. That’s a winner in my book!

Originally posted 1-23-2010, updated 9-10-2022.

Overhead view of a skillet full of cheesy sausage pasta.

What’s in Cheesy Sausage Pasta?

This recipe was inspired by an absolutely mouth-watering photo I saw on Pinterest, which was this Spicy Sausage Pasta from KevinandAmanda.com. But, of course, I made some changes to fit the ingredients I had on hand. I nixed the heavy cream in the original recipe because I figured that between the cheese and sausage, there’d be plenty of fatty goodness going on. My version ended up being rich, but not so much so that you’ll feel super weighed down. I also added fresh spinach because I have a HUGE bag in my fridge just waiting to be used up. Plus, I felt that the recipe needed a little green.

What Else Can I Add?

Some other vegetable options for this recipe are bell peppers or broccoli, both of which go great with smoked sausage. If you want to add bell peppers, dice them up and saute them with the onions in the beginning. If you want to add broccoli, cut it into very small florets and add it with the pasta so that the broccoli can simmer a little bit and soften. There are so many different ways you can take this recipe… I’m excited to hear what you come up with!

What Type of Pasta to Use

This recipe works great with any short pasta shape (bowties, penne, rotini, etc.). I originally used campanelle (my favorite frilly flower shaped pasta), but I couldn’t find any this time around so I decided to go with wide egg noodles. One note: If you are using regular pasta (not egg noodles, which are a little more delicate), you may need slightly more broth.

Can I Use a Different Cheese?

I particularly love Monterey Jack cheese for this recipe because it melts into a super creamy texture that kind of mixes into the sauce for a super creamy finish…without adding any cream. Other cheeses will also taste great, but they probably won’t have the same creamy finish. You can try cheddar, mozzarella (aim for whole milk mozzarella instead of part-skim), or even a sprinkle of crumbled feta. And remember, pre-shredded cheese won’t melt nearly as well as cheese you shred yourself! ;)

Close up side view of cheesy sausage pasta in the skillet.

Cheesy sausage pasta on a plate with a black fork, on a bamboo mat.

Cheesy Sausage Pasta

Cheesy Sausage Pasta is a quick and easy meal for quick weeknight dinners. Everything cooks in one pot for fast prep and minimum clean-up!
Course Dinner, Main Course
Cuisine American
Total Cost $7.07 recipe / $1.77 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 538kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.38
  • 7 oz. smoked sausage $1.75
  • 1 Tbsp cooking oil $0.04
  • 1 10oz. can diced tomatoes with green chiles (Rotel) $1.00
  • 8 oz. wide egg noodles* $1.40
  • 1.5 cups chicken broth $0.20
  • 3 cups fresh spinach $0.85
  • 1 cup shredded Monterey Jack $1.25
  • 1 green onion, sliced $0.20

Instructions

  • Dice the onion and slice the sausage into rounds.
  • Add the cooking oil and sausage to a large skillet and cook over medium heat until the sausage is well browned. If there is excess fat in the skillet, drain it off before moving to the next step.
  • Add the diced tomatoes with green chiles (with juices), uncooked pasta, and chicken broth. Stir until everything is evenly combined. It's okay if the broth does not fully cover the pasta.
  • Place a lid on the skillet and allow the broth to come up to a boil. When it reaches a boil, turn the heat down to medium-low and let the pasta simmer for about 10 minutes, or until tender. Stir the pasta occasionally, replacing the lid each time.
  • Once the pasta is cooked and only a small amount of saucy liquid remains, it's time to add the spinach to the skillet. Gently stir the fresh spinach into the pasta, allowing the residual heat to wilt the spinach.
  • Once the spinach has wilted, top the pasta with Monterey Jack cheese. Place the lid back on the skillet and let the pasta heat over low until the cheese is melted and creamy.
  • Sprinkle the sliced green onions over top just before serving.

Notes

*If using regular pasta (not egg noodles), increase the broth to 2 cups.

Nutrition

Serving: 1serving | Calories: 538kcal | Carbohydrates: 48g | Protein: 23g | Fat: 28g | Sodium: 956mg | Fiber: 4g

Cheesy sausage pasta on a plate with a black fork, on a bamboo mat.

How to Make Cheesy Sausage Pasta – Step By Step Photos

Diced onion and sliced sausage on a cutting board.

Dice one yellow onion and slice about 7oz. smoked sausage (half of a 14oz. link—you can freeze the rest!) into medallions.

Browned sausage in a skilet.

Add the sausage and 1 Tbsp cooking oil to a large skillet and cook over medium heat until the sausage is well browned. If there’s a lot of excess fat in the skillet, drain it off before proceeding to the next step.

Sautéed onions in the skillet with sausage.

Add the onions to the skillet with the sausage and continue to sauté until the onions have softened. Allow the moisture from the onions to dissolve any browned bits off the bottom of the skillet.

Pasta, tomatoes, and broth added to the skillet.

Add one 10oz. can of diced tomatoes with green chiles (like Rotel), 8 oz. pasta, and 1.5 cups chicken broth. If you’re using regular pasta (not egg noodles), increase to 2 cups broth.

Lid being placed on the skillet.

Stir everything together until well combined. Place a lid on the skillet and allow the broth to come up to a boil. Once boiling, reduce the heat to medium-low and let the pasta simmer for about 10 minutes, stirring occasionally (replacing the lid each time). Make sure the broth maintains a simmer.

Cooked pasta pushed to the side of the skillet with the spatula.

While the pasta is cooking, shred about 1 cup of Monterey Jack cheese and slice one green onion. When the pasta is tender and only a small amount of saucy liquid remains in the skillet, it’s time to add the spinach.

Wilted spinach stirred into the pasta.

Add about three packed cups of fresh spinach to the skillet and carefully stir until the hot pasta wilts the spinach.

Cheese being added on top of the pasta.

Add one cup of shredded Monterey Jack cheese on top of the pasta. Place the lid on the skillet and let it heat over low for a few minutes, or just until the cheese is melted and creamy.

Finished pasta topped with sliced green onions.

Top the finished pasta with the sliced green onions and serve hot!

Close up overhead view of Cheesy Sausage Pasta in the skillet.

Soooo cheeessyyyy. 🤤

Try These Other One Pot Pasta Recipes:

Creamy Spinach and Sausage Pasta is an easy one pot meal for quick weeknight dinners. BudgetBytes.com

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Slow Cooker Cabbage and Sausage

Slow cooker cabbage and sausage is an easy, hands-free way to make a delicious, filling, and cozy meal. Perfect for meal prep!

The post Slow Cooker Cabbage and Sausage appeared first on Budget Bytes.

Cabbage and sausage is one of the most delicious and satisfying combinations, IMHO. I’ve cooked cabbage and sausage together several ways in the past, but I wanted to test them out in the slow cooker to see if this easy, hands-off cooking method would work too. The verdict? It works! Cabbage and sausage cooked in a slow cooker turns out tender, brothy (almost like a cabbage and sausage soup), and totally delicious.

Cabbage, sausage, and potatoes in the slow cooker

What Kind of Sausage to Use

You’ll want to use a smoked sausage for this recipe. I suggest using something like kielbasa or andouille. This smoky flavor and spices in the sausage help flavor the entire pot during the long, slow simmer, which makes everything extra flavorful!

Potato Options

I used baby creamer potatoes because they’re easy and didn’t require me to do any chopping, but you could also use red potatoes or Yukon gold potatoes, chopped into 1 to 2-inch pieces. Russet potatoes would probably fall apart a little too much to be practical in this recipe.

How to Season Cabbage and Sausage

My goal for this recipe was to keep it as simple as possible, so I only added a couple of teaspoons of steak seasoning (a chunky mix of salt, pepper, garlic, and red pepper). You could also use something like Cajun seasoning, or you could do something simple like a little salt, pepper, paprika, and caraway seeds.

How to Serve Cabbage and Sausage

I spooned the cabbage, sausage, potatoes, and broth into a bowl and at it as sort of a brothy bowl (not quite a soup, but not quite dry), but you could use a slotted spoon to leave the broth behind if you prefer. Either way, some crusty bread and butter on the side really solidifies this as the ultimate comfort food. :)

slow cooker cabbage and sausage in a shallow bowl with a fork
Close up overhead view of cabbage and sausage in the slow cooker

Slow Cooker Cabbage and Sausage

Slow cooker cabbage and sausage is an easy, hands-free way to make a delicious, filling, and cozy meal. Perfect for meal prep!
Course Dinner, Main Course
Cuisine American
Total Cost $7.80 recipe / $1.30 serving
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 1.5 cups each
Calories 314kcal
Author Beth – Budget Bytes

Ingredients

  • 1.5 lb. baby potatoes $2.99
  • 1 yellow onion $0.32
  • 1/2 head chopped cabbage (5-6 cups) $1.14
  • 2 tsp steak seasoning $0.20
  • 14 oz. smoked sausage $2.79
  • 2 cups chicken broth $0.26
  • 1 Tbsp chopped parsley (optional garnish) $0.10

Instructions

  • Chop the onion into 1-inch pieces. Place the baby potatoes and onions in the bottom of a 5 quart or larger slow cooker.
  • Chop the cabbage into 1-inch pieces. Add the cabbage and steak seasoning to the slow cooker.
  • Slice the sausage into ½-inch thick rounds. Add the sausage to the slow cooker along with the chicken broth. Stir slightly to nestle the sausage down into the cabbage. It's okay if the broth does not cover all the ingredients.
  • Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
  • After 4 hours on high or 8 hours on low, stir to combine the ingredients. Taste and adjust the seasonings to your liking. Top with chopped parsley, if desired, then serve hot.

Nutrition

Serving: 1.5cups | Calories: 314kcal | Carbohydrates: 27g | Protein: 12g | Fat: 18g | Sodium: 866mg | Fiber: 4g
Close up side view of a plate full of cabbage, sausage, and potatoes

How to Make Slow Cooker Cabbage and Sausage – Step by Step Photos

Onion and potatoes in the slow cooker

Chop one yellow onion into one-inch pieces. Place 1.5 lbs. baby potatoes and the chopped onion in the bottom of a 5 quart or larger slow cooker.

cabbage and steak seasoning added to the slow cooker

Chop ½ head of cabbage into one-inch pieces (about 5-6 cups once chopped). Add the chopped cabbage to the slow cooker along with 2 tsp steak seasoning.

sausage and broth added to the slow cooker

Slice 14oz. smoked sausage into ½-inch thick rounds. Add the sliced sausage to the slow cooker along with 2 cups chicken broth.

Stirred ingredients in the slow cooker

Slightly stir the ingredients in the slow cooker just so the sausage gets nestled down into the cabbage a bit.

Cooked cabbage, sausage, and potatoes

Place the lid on the slow cooker and cook on high for four hours or low for eight hours. After cooking, it will look a little like this.

Stirred cabbage, sausage, and potatoes in the slow cooker

Stir everything together, top with chopped parsley (optional), and serve hot!

A shallow bowl full of slow cooker cabbage and sausage

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Cajun Sausage and Vegetables

This simple Cajun Sausage and Vegetables meal prep is a fast, easy, flavorful, and delicious way to get your daily dose of vegetables!

The post Cajun Sausage and Vegetables appeared first on Budget Bytes.

Here’s another super easy meal prep for you! This super simple Cajun Sausage and Vegetables meal prep follows the basic protein + veg formula and is super fast to make. I’ve got some additional suggestions for you below, if you’d like to bulk up the meal a bit or just make it a little fancier!

four glass containers full of Cajun sausage and vegetables

Vegetable Options

This recipe is super flexible, so if you don’t like the vegetables I chose, you can swap them out with other vegetables. Here are some options:

  • Mushrooms
  • Broccoli
  • Cauliflower
  • Asparagus
  • Cabbage
  • Green Beans
  • Brussels sprouts

For heartier vegetables, like broccoli, cauliflower, or Brussels sprouts, you may want to pre-steam them for a few minutes just to make sure they get tender.

Protein Options

The Andouille sausage in this recipe is packed with herbs, spices, and a delicious smoky flavor, which ends up adding flavor to the entire dish. You can swap the sausage out with something like shrimp or chicken thighs, but if you do so, I suggest coating the chicken or shrimp well with plenty of Cajun seasoning since they don’t have seasonings built-in, like the sausage.

Bulk it Up!

If you need some carb action to keep you full and satisfied, you can serve these Cajun Sausage and Vegetables over a bed of rice. You can cook your rice in broth or add some herbs and spices for even more flavor.

Another option is to serve the sausage and vegetables over a bed of pasta. I think penne would be a great choice. If serving over penne, you can add a vinaigrette to help coat everything in flavor. I think the Smoky Vinaigrette that I used in my Smoky Roasted Sausage and Vegetables recipe would go nicely.

How Long Does it Last?

I generally keep meal preps like this for about four days, but the lifespan will vary depending on the conditions in your refrigerator, the freshness of the vegetables, and how long you cook the vegetables. Since I cooked this with the intention of reheating later, I purposely cooked the vegetables very lightly to prevent them from getting super soggy as they wait in the refrigerator. By nature, they will wilt a bit as the days go by, but undercooking them slightly can definitely help.

Close up of Cajun Sausage and Vegetables in the skillet
rectangular glass containers with Cajun Sausage and Vegetables lined up

Cajun Sausage and Vegetables

This simple Cajun Sausage and Vegetables meal prep is a fast, easy, flavorful, and delicious way to get your daily dose of vegetables!
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $6.94 recipe / $1.74 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 440kcal
Author Beth – Budget Bytes

Ingredients

  • 1 zucchini (½ lb.) $0.72
  • 1 yellow squash (½ lb.) $0.70
  • 1 red bell pepper $1.50
  • 1 red onion $0.28
  • 14 oz. Andouille sausage* $3.33
  • 2 Tbsp cooking oil, divided $0.08
  • 1/2 tsp smoked paprika $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp cayenne pepper $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp chopped fresh parsley $0.20

Instructions

  • Slice the zucchini and yellow squash into half-rounds. Slice the red bell pepper and red onion into strips. Add all of the vegetables to a large bowl.
  • Slice the sausage into rounds. Add the sausage and 1 Tbsp cooking oil to a large skillet. Cook the sausage over medium heat until well browned. Remove the skillet from the heat and transfer the sausage to a clean bowl.
  • Drizzle the vegetables with the remaining 1 Tbsp cooking oil, then sprinkle the smoked paprika, garlic powder, cayenne pepper, salt, and pepper over top. Toss the vegetables to coat them in oil and spices.
  • Place the same skillet back over the heat and turn the heat under the skillet up to medium-high. Once very hot, add the vegetables and sauté just until they are slightly tender. The vegetables will pick up the flavor left in the skillet from the sausage, so do not clean the skillet first. Be careful to not overcook the vegetables, as they will cook more when you reheat your meal preps.
  • Remove the skillet from the heat and add the cooked sausage and chopped parsley to the vegetables. Toss to combine with the vegetables. Give the sausage and vegetables a taste and adjust the salt or other seasonings to your liking.
  • Serve immediately or divide into four portions and refrigerate until ready to eat.

Notes

*If you can not find Andouille sausage in your area, you can substitute it with any smoked sausage, like kielbasa.

Nutrition

Serving: 0.25recipe | Calories: 440kcal | Carbohydrates: 9g | Protein: 21g | Fat: 36g | Sodium: 1043mg | Fiber: 3g
Close up of a forkful of Cajun sausage and Vegetables

How to Make Cajun Sausage and Vegetables – Step by Step Photos

Chopped vegetables in a bowl

Prep the vegetables first, so they’re ready to go. Slice one zucchini and one yellow squash into half-rounds. Slice one red bell pepper and one red onion into strips. Place the vegetables in a bowl.

sliced sausage on a cutting board

Slice 14oz. Andouille sausage into rounds.

Cooked sausage in a skillet

Add 1 Tbsp cooking oil to a large skillet and heat over medium. Add the sausage and cook until the sausage is well browned. Remove the skillet from the heat and transfer the sausage to a clean bowl.

seasoning being added to the vegetables

Drizzle 1 Tbsp cooking oil over the vegetables, then sprinkle with ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp cayenne pepper, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Toss the vegetables until they’re coated in oil and spices.

Sautéed vegetables in the skillet

Turn the heat under the skillet up to medium-high. Once very hot, add the vegetables and sauté just until they begin to soften. The vegetables will pick up the flavor and browned bits left behind by the sausage. Be careful not to overcook the vegetables. Remove the skillet from the heat.

Finished Cajun sausage and vegetables in the skillet

Return the cooked sausage back to the skillet along with a couple of tablespoons of chopped parsley. Toss to combine. Give it a taste and adjust the salt or other seasonings to your liking.

rectangular glass containers with Cajun Sausage and Vegetables lined up

Serve immediately or divide into four portions and refrigerate until ready to eat.

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Quickie Red Beans and Rice

When you don’t have time to soak and boil dry beans, these Quickie Red Beans and Rice get you all the flavor in a fraction of the time.

The post Quickie Red Beans and Rice appeared first on Budget Bytes.

Mardi Gras is definitely looking a little (okay, a lot) different this year, but that doesn’t mean people aren’t celebrating! I no longer live in New Orleans, but I still like to celebrate every year with a big pot of red beans and rice. I usually make a traditional pot of my Louisiana Style Red beans using dry beans, but I get so many questions about how to do it with canned beans that I decided to make this Quickie Red Beans and Rice recipe for those who just don’t have time to soak and cook dry beans. It’s not a traditional pot of red beans, but it’s faster, satisfying, and will make you wish you were watching parades and catching beads!

Overhead view of a pot of red beans with sausage, corn muffins on the side

You’ll Still Need a Little Time…

Okay, I’m calling these “quickie” red beans and rice, but they do still need a little time to cook and for all those delicious flavors to blend and develop. But we’re talking more like one hour instead of several hours, like a traditional pot of beans.

What Kind of Red Beans Should I Use?

I used dark red kidney beans for this recipe because that’s the only canned variety that was available when I was shopping. When I make a pot of red beans from dry beans, I prefer small red beans instead of kidney beans because they make a smoother, creamier pot of beans. I usually can’t find small red beans canned, so kidney beans are the next best option. You can use either light or dark kidney beans.

Are Red Beans and Rice Spicy?

You can make these red beans and rice either spicy or mild, according to your preference. If you prefer mild, make sure the sausage you get is not spicy and skip the cayenne pepper in the spices listed below. If you want your red beans to be spicy, use a spicy sausage and increase the cayenne pepper to your liking.

Make Your Red Beans Vegetarian

It’s super easy to make this recipe vegetarian or vegan. Just skip the sausage and use vegetable broth in place of the chicken broth. To make up for the richness of the pork fat that comes from the sausage, use coconut oil in place of the cooking oil listed below, and consider adding a couple extra tablespoons. This will make your red beans super rich and delicious! Here’s a link to my Vegan Red Beans made from dry beans.

Overhead view of a bowl of quickie red beans and rice with corn muffins on the side
Overhead view of a bowl of quickie red beans and rice with corn muffins on the side

Quickie Red Beans and Rice

When you don't have time to soak and boil dry beans, these Quickie Red Beans and Rice get you all the flavor in a fraction of the time.
Total Cost $8.02 recipe / $1.34 serving
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 1.5 cups beans, 1 cup rice
Calories 603.18kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 Tbsp cooking oil $0.04
  • 14 oz. Andouille sausage* $2.99
  • 1 yellow onion $0.32
  • 1 bell pepper $0.69
  • 3 ribs celery $0.25
  • 4 cloves garlic $0.32
  • 2 tsp smoked paprika $0.20
  • 1 tsp dried oregano $0.10
  • 1 tsp dried thyme $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/4 tsp cayenne pepper $0.03
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 15oz. cans kidney beans $1.50
  • 1 cup chicken broth $0.13
  • 3 green onions, sliced $0.30
  • 1.5 cups long grain white rice $0.93

Instructions

  • Slice the sausage into rounds or half-rounds. Add the sausage and cooking oil to a large pot and cook over medium heat, stirring occasionally, until the sausage is browned.
  • While the sausage is cooking, dice the onion, bell pepper, and celery. Mince the garlic.
  • Add the onion, bell pepper, celery, and garlic to the pot with the sausage and continue to cook until the onions are soft and translucent.
  • Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper to the pot and continue to cook and stir for a minute more.
  • Drain two of the cans of beans. Add the third can to a blender, with the liquid from the can, and purée until smooth. The puréed beans will help thicken the pot and make everything extra creamy. Add the drained beans, puréed beans, and chicken broth to the pot, then stir to combine.
  • Place a lid on the pot and allow the beans to come up to a boil. Once boiling, turn the heat down to medium-low, and let the pot continue to simmer for about 30 minutes, stirring occasionally.
  • While the red beans are simmering, begin cooking your rice. Add the uncooked rice to a pot with 3 cups water. Place a lid on the pot and turn the heat up to high. Once the pot reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice sit, undisturbed, lid in place, for an extra 5 minutes. Fluff with a fork just before serving.
  • After the beans have simmered for 30 minutes, give them a taste and add salt if needed (between the sausage and canned beans I didn't find I needed to add any, but salt content can vary so be sure to give it a taste). Serve the beans in a bowl, topped with a scoop of rice, and a few sliced green onions.

Notes

*If you can’t find Andouille sausage you can use any other type of smoked sausage. The sausage I bought came in a 14oz. package, but you can use anywhere from 12-16oz.

Nutrition

Serving: 1serving | Calories: 603.18kcal | Carbohydrates: 74.85g | Protein: 23.73g | Fat: 23.1g | Sodium: 1396.82mg | Fiber: 11.6g
Close up of a spoonful of quickie red beans and rice with the bowl in the background

How to Make Quickie Red Beans and Rice – Step by Step Photos

browned sausage rounds in a pot

Slice 14oz. Andouille sausage (or any smoked sausage, if you can’t find Andouille) into rounds or half-rounds. Add it to a large pot with 1 Tbsp cooking oil and cook over medium heat, stirring occasionally, until it has browned.

Onion, celery, bell pepper, and garlic added to the pot

While the sausage is cooking, dice one yellow onion, one bell pepper, and three ribs of celery. Mince four cloves of garlic. Add the onion, bell pepper, celery, and garlic to the pot with the sausage and continue to stir and cook until the onion is soft and translucent.

Spices being poured into the pot with sausage and vegetables

Next, add 2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, and ¼ tsp freshly cracked black pepper. Continue to stir and cook for about a minute more.

Pureed red beans in a blender

No, this is not a photo of a strawberry smoothie, but this is where the recipe gets a little interesting. Drain two 15oz. cans of kidney beans. Pour the third can, including the liquid from the can, into a blender and purée until smooth.

red beans added to the pot

Add the two cans of drained beans and the one can of puréed beans to the pot. The puréed beans are going to help thicken the pot and make everything nice and creamy.

Chicken broth added to the pot, beans ready to simmer

Finally, add 1 cup chicken broth to the pot and stir everything to combine. Place a lid on the pot and let it come up to a boil. Once boiling, turn the heat down to medium low, and let it simmer, stirring occasionally, for about 30 minutes. (Photo above is before simmering)

Cooked rice in sauce pot

While the beans are simmering, begin the rice. Add 1.5 cups long grain white rice to a pot with 3 cups water. Place a lid on top and turn the heat on to high. When it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, with the lid in place, for an additional 5 minutes. Fluff just before serving.

Simmered pot of red beans

Once the beans have simmered for 30 minutes, give them a taste and add salt if needed. Between the sausage and canned beans, I didn’t find that I needed to add any salt, but if your beans are tasting bland try adding a little. Salt doesn’t just make things salty, it actually helps our tongue distinguish different flavors, so it can really make a dish pop when used correctly!

Overhead view of a pot of red beans with corn muffins on the side

Serve your red beans in a bowl topped with a scoop of rice and a few sliced green onions. Cornbread or corn muffins are also a nice side with red beans. ;)

The post Quickie Red Beans and Rice appeared first on Budget Bytes.

Louisiana Style Red Beans and Rice

Ahhh, red beans and rice. This classic dish has been filling hungry bellies on a dime for centuries. It’s rich, flavorful, has a TON of fiber and protein, makes a ton of freezer-friendly leftovers, and is basically a budget cook’s dream. But these classic Louisiana Red Beans and Rice do take a little time to […]

The post Louisiana Style Red Beans and Rice appeared first on Budget Bytes.

Ahhh, red beans and rice. This classic dish has been filling hungry bellies on a dime for centuries. It’s rich, flavorful, has a TON of fiber and protein, makes a ton of freezer-friendly leftovers, and is basically a budget cook’s dream. But these classic Louisiana Red Beans and Rice do take a little time to cook, so plan this one for a Saturday or Sunday afternoon when you’ll be chillin’ at home. Your house will smell amazing and you’ll have food for the whole week!

Originally posted 3-14-2010, updated 2-16-2020. If you prefer the old version, download it here.

Classic Louisiana Red Beans and Rice with Sausage

A serving of red beans and rice next to the pot full of red beans.

Are Red Beans and Kidney Beans the Same Thing?

Nope! They’re both red, but they are two different beans. Red beans and rice is traditionally made with “small red beans” but you can use kidney beans if small red beans are not available in your area. Scroll down to my step by step photos after the recipe to see a photo of red beans and kidney beans side by side.

Do I Have to Soak the Red Beans Overnight?

No, there are other options. There are two other “quick soak” methods, but both still take an hour or more. To read more about other methods of soaking your beans, read How to Soak Your Beans from Camellia Beans. 

What Kind of Sausage Should I Use?

Traditionally, red beans and rice is made with Andouille sausage, which is a smoked pork sausage originating from France, but also popular in Louisiana. If you can’t find Andouille sausage, you can use any type of smoked pork or beef sausage that is available to you.

Is Red Beans and Rice Spicy?

It can be. The heat level in this recipe will depend on the type of sausage you use and how much cayenne pepper you add. The Andouille sausage I used had a “medium” spice level, and I used 1/4 tsp cayenne pepper, so my red beans were moderately spicy. Use a mild sausage and no cayenne pepper to make your red beans mild.

Close up of a spoon scooping some red beans and andouille sausage out of the pot

Is Red Beans and Rice Healthy?

“Healthy” is a very subjective term, but I will say that this classic dish is packed with fiber, protein, and vegetables, which to me makes a quality meal. It is a little high on sodium, but the amount of salt you add at the end of the recipe is totally within your control. If you want to reduce the saturated fat, simply drain the fat from the andouille sausage before adding the vegetables to the pot. And lastly, you can always swap out the white rice for brown rice for even more fiber and nutrients!

Can I Make it Vegetarian?

have successfully made a very delicious pot of red beans and rice without the smoked sausage. To see how it’s done, make sure to visit my recipe for Vegan Red Beans and Rice. (It’s automatically vegan because the only animal product in the recipe is the sausage.)

How to Freeze Red Beans and Rice

As with any food, you want to chill your cooked red beans and rice as quickly as possible after cooking to avoid food safety issues. I recommend dividing the red beans and rice into single portions before refrigerating. This will make it cool down faster, and you’ll already have single portions that can be reheated quickly in the microwave straight from the refrigerator, or freezer. Once the red beans and rice are completely chilled, you can transfer them to the freezer for long term storage (about 3 months).

Overhead view of a pot full of Louisiana Red Beans

 

Louisiana Style Red Beans and Rice with Sausage

Classic Louisiana style red beans and rice are a naturally budget friendly meal that will give you leftovers for days! Freezer friendly!

  • 1 lb. dry red beans ($1.49)
  • 2 Tbsp cooking oil ($0.08)
  • 14 oz. Andouille sausage ($3.79)
  • 1 yellow onion ($0.32)
  • 1 green bell pepper ($0.69)
  • 3 ribs celery ($0.46)
  • 4 cloves garlic ($0.32)
  • 2 tsp smoked paprika ($0.20)
  • 1 tsp dried oregano ($0.10)
  • 1 tsp dried thyme ($0.10)
  • 1/2 tsp garlic powder ($0.05)
  • 1/2 tsp onion powder ($0.05)
  • 1/4 tsp cayenne pepper ($0.03)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 2 bay leaves ($0.60)
  • 6 cups water ($0.00)
  • 1/4 cup chopped parsley ($0.20)
  • 1 Tbsp salt, or to taste ($0.10)
  • 1.5 cups long grain white rice (uncooked) ($0.93)
  • 3 green onions ($0.22)
  1. The night before, add the dry beans to a large bowl with double their volume in water. Allow the beans to soak in the refrigerator overnight.

  2. When you're ready to start cooking, slice the sausage into rounds. Add the cooking oil and sliced sausage to a large pot and cook over medium until the sausage pieces are browned. Remove the cooked sausage with a slotted spoon to a clean bowl. Place the cooked sausage in the refrigerator while you prepare the rest of the dish.

  3. While the sausage is cooking, dice the onion, bell pepper, and celery. Mince the garlic.

  4. After removing the cooked sausage, add the onion, bell pepper, celery, and garlic to the pot. Sauté over medium heat, allowing the moisture from the vegetables to help dissolve any browned bits off the bottom of the pot as you stir.

  5. Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves to the pot. Stir and cook for one minute more.

  6. Drain and rinse the soaked beans. Add them to the pot along with 6 cups water and give the pot a brief stir to combine the ingredients.

  7. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to medium-low, and let the pot boil for one hour, stirring occasionally. Replace the lid every time you stir.

  8. After boiling for one hour, the beans should be tender. Begin to smash the beans with the back of a spoon against the side of the pot. Continue smashing the beans and letting the pot simmer without a lid for 30 minutes to thicken the pot.

  9. While the beans are simmering for their final 30 minutes, cook the rice. Add the rice and 3 cups water to a sauce pot. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without removing the lid. Fluff the rice with a fork before serving.

  10. Once the red beans have thickened, add the cooked sausage back to the pot along with 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. Start with 1 tsp and add more as needed. I used 1 Tbsp total (3 tsp).

  11. Serve the red beans in a bowl topped with a scoop of rice and a sprinkle of sliced green onions.

Scroll down for the step by step photos!

Close up overhead view of a bowl full of red beans topped with a scoop of rice, parsley, and green onion.

 

How to Make Red Beans and Rice – Step By Step Photos

Red beans and kidney beans side by side

Red beans and rice is traditionally made with small red beans, but if you can’t find them in your area, you can use red kidney beans (dark or light). You’ll need one pound of dry beans for this recipe.

Soaked Beans in a bowl with water

Soak the beans in water (make sure to use twice as much water as beans) overnight. If you forgot to soak your beans, use one of the other methods described in this article. (this photo is after the beans have been soaking overnight)

Package of andouille sausage

This is the Andouille sausage that I used. This happens to be a 14oz. package, but if yours comes in any size between 12 and 16oz. that will also work. If you can not source Andouille sausage, you can use any other smoked pork or beef sausage.

Browned sausage in pot

Slice the sausage into rounds and add them to a large pot with 2 Tbsp cooking oil. Cook over medium heat until the sausage is well browned. Remove the sausage with a slotted spoon to a clean bowl and place it in the refrigerator while you prepare the rest of the recipe. If you want to reduce the fat in your red beans, you can drain off most of the fat left behind by the sausage. I left the fat in, though, because it’s super flavorful!

Chopped trinity and garlic

While the sausage is cooking, dice one onion, one green bell pepper, and about three ribs of celery. This trio of flavors (onion, bell pepper, celery) is called “holy trinity.” But I also like to add four cloves of garlic, so mince those up as well.

Onion, celery, bell pepper, garlic in the pot

Add the onion, celery, bell pepper, and garlic to the pot after removing the sausage. Sauté the vegetables over medium until the onions are soft. Use the moisture from the vegetables to dissolve the browned bits of meat off the bottom of the pot as you stir.

Cajun seasoning added to pot

Once the vegetables have softened, add the Cajun seasoning (2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, and about 1/4 tsp freshly cracked black pepper) and two bay leaves. Cook and stir for about a minute more.

Drained red beans and water added to the pot

Drain and rinse the soaked red beans, then add them to the pot with 6 cups of fresh water.

Stir red beans and spices before boiling

Give the pot a brief stir to distribute the spices and other ingredients. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a full boil. Once boiling, turn the heat down to medium-low and let the beans simmer for one hour, stirring occasionally.

Boiled red beans in the pot

After boiling the beans for one hour, the beans should be tender but the pot as a whole will still look pretty watery. To thicken the pot, begin smashing the red beans against the side of the pot with your spoon. Smash the red beans and let it continue to simmer without a lid for an extra 30 minutes. I stood and smashed my beans for about 10 minutes, and let it keep simmering for an extra 20 (30 min total).

Cooked rice in sauce pot

While the red beans are in their final 30 minute simmer, cook your rice. Add 1.5 cups long grain white rice to a sauce pot with 3 cups water. Place a lid on top, turn the heat up to high, and allow it to come up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the pot rest for an additional 5 minutes without removing the lid. Fluff the rice with a fork just before serving.

Thickened pot of red beans

After smashing and simmering for a bit longer, the red beans will have thickened quite a bit. They’ll continue to thicken even more as they cool a bit.

Andouille and parsley added to red beans

Finally, add the cooked Andouille sausage back to the pot along with about 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. You will need at least SOME salt to make the flavors come out in this dish. I added 1 Tbsp for the whole pot, but I suggest starting with 1 tsp and adding more to your liking.

A bowl with Louisiana red beans and rice next to the pot full of cooked red beans

Serve the red beans with a coop of cooked rice on top, and sliced green onion sprinkled over top!

The post Louisiana Style Red Beans and Rice appeared first on Budget Bytes.

Smoky Roasted Sausage and Vegetables

Sheet pan meals are my savior. There’s really nothing easier than roasting vegetables in the oven, and it happens to make them taste really good, too. Add a little meat to the vegetables and you have a meal! For this Smoky Roasted Sausage and Vegetables sheet pan meal, I also added a homemade smoky vinaigrette […]

The post Smoky Roasted Sausage and Vegetables appeared first on Budget Bytes.

Sheet pan meals are my savior. There’s really nothing easier than roasting vegetables in the oven, and it happens to make them taste really good, too. Add a little meat to the vegetables and you have a meal! For this Smoky Roasted Sausage and Vegetables sheet pan meal, I also added a homemade smoky vinaigrette for an extra blast of flavor. And as always, this recipe meal preps well! So cook now and enjoy later. ;)

Sheet Pan Smoky Roasted Sausage and Vegetables

A hand drizzling smoky vinaigrette over a sheet pan full of roasted sausage and vegetables

What Kind of Smoked Sausage Should I Use?

You can literally use any type of smoked sausage for this recipe. I used beef sausage today, but you can use pork, turkey, kielbasa, or any other type of smoked sausage. The key here is to make sure it’s smoked sausage. You want that smoky flavor and a sausage that is firm enough to slice.

Can I Use Different Vegetables?

Absolutely! I would try to include some sort of onion in there, but other than that you can switch them up for anything else, like potatoes, zucchini, carrots, Brussels sprouts, cauliflower, mushrooms, or even potatoes. Just try to cut your vegetables in similar sized pieces so everything cooks are a fairly similar rate.

How Long Does This Keep?

As with most meal preps, I suggest keeping your meal for a maximum of about four days. This recipe probably isn’t the best candidate for freezing, but if you’re not too picky you might find it perfectly acceptable after freezing and reheating.

Overhead view of a plate with rice and roasted sausage and vegetables. Mason jar with vinaigrette on the side

 

Smoky Roasted Sausage and Vegetables

These Smoky Roasted Sausage and Vegetables are an easy sheet pan meal with a smoky homemade vinaigrette that gives an extra blast of flavor.

Smoky Vinaigrette

  • 1/4 cup olive oil ($0.64)
  • 2 Tbsp red wine vinegar ($0.20)
  • 1 tsp coarse deli mustard (or Dijon) ($0.08)
  • 1/4 tsp garlic powder ($0.02)
  • 1/4 tsp dried oregano ($0.02)
  • 1/2 tsp smoked paprika ($0.05)
  • 1/4 tsp salt ($0.02)
  • freshly cracked black pepper ($0.03)
  • 1/4 tsp sugar ($0.02)

Sausage and Vegetables

  • 12 oz. smoked sausage ($2.75)
  • 1 lb. broccoli crown ($1.69)
  • 1 bell pepper (any color) ($1.00)
  • 1 red onion ($0.44)

For Serving

  • 1 cup long grain white rice ($0.20)
  • 1 handful chopped parsley ($0.20)
  1. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.

  2. In a small bowl or jar combine the ingredients for the vinaigrette (olive oil, red wine vinegar, mustard, garlic powder, dried oregano, smoked paprika, salt, pepper, and sugar). Whisk the ingredients together or close the jar and shake until combined. Set the vinaigrette aside.

  3. Slice the smoked sausage into 1/2-inch medallions. Cut the broccoli into small florets. Dice the bell pepper and onion into 1-inch pieces. Place the sausage, broccoli, bell pepper, and onion onto the baking sheet.

  4. Drizzle 2 Tbsp of the vinaigrette over the sausage and vegetables and toss to coat.

  5. Roast the vegetables in the fully preheated oven for 35-40 minutes, or until they're browned on the edges, stirring once half way through.

  6. While the sausage and vegetables are roasting, cook the rice. Add the rice and 2 cups water to a sauce pot. Place a lid on the pot and bring it up to a boil over high heat. Once boiling, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, undisturbed, lid in place, for an additional 5 minutes. Fluff with a fork just before serving.

  7. After the sausage and vegetables have finished roasting, add half of the remaining vinaigrette and toss to coat. Season with an extra pinch of salt and pepper if needed.

  8. To serving, add about 3/4 cup rice to each bowl or container along with 1/4 of the roasted sausage and vegetables. Drizzle another spoonful of the vinaigrette over top, then finish with a sprinkle of fresh parsley.

Scroll down for the step by step photos!

Three glass meal prep containers with rice and Smoky Roasted Sausage and Vegetables

These are Pyrex 3-cup glass food storage containers. You can find them in my Amazon Shop.

How to Make Smoky Roasted Sausage and Vegetables – Step by Step Photos

Smoky vinaigrette in a mason jar with spoon

Preheat the oven to 400ºF. In a bowl or jar combine ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 tsp coarse deli mustard (or Dijon), ¼ tsp garlic powder, ¼ tsp dried oregano, ½ tsp smoked paprika, ¼ tsp salt, some freshly cracked pepper, and ¼ tsp sugar. Whisk the ingredients together, or close the jar and shake until combined. Set the dressing aside.

Smoked beef sausage, broccoli, onion, and bell pepper

This time around I used smoked beef sausage, broccoli, red onion, and a yellow bell pepper, but you can modify this to meet your budget or what you have on hand. For some ideas of what else might work, read my suggestions in the paragraphs above the recipe.

Chopped vegetables and sliced sausage on the baking sheet

Slice the smoked sausage into ½-inch thick pieces, cut the broccoli into small florets, and dice the onion and bell pepper into 1-inch pieces. Spread the sausage and vegetables over a parchment lined baking sheet (I don’t have parchment in the photo, because I like to fight stuck on food. J/K, it’s just better for photos). 

Seasoned sausage and vegetables on the baking sheet

Drizzle 2 Tbsp of the smoky vinaigrette over the sausage and vegetables, then toss until they’re well coated.

Roasted sausage and vegetables on the baking sheet

Roast the sausage and vegetables in the preheated oven for 35-40 minutes, or until they’re well browned, stirring once half way through.

Cooked Rice

While the sausage and vegetables are roasting, cook the rice. Add 1 cup white rice to a sauce pot with 2 cups water. Place a lid on top and bring it up to a boil over high heat. Once boiling, turn it down to low and let it simmer for 15 minutes. After 15 minutes, turn off the heat, and let it sit with the lid in place for another 5 minutes. Finally, fluff it with a fork.

vinaigrette being drizzled over sausage and vegetables

After the sausage and vegetables have finished roasting, drizzle about ½ of the remaining smoky vinaigrette over top, and toss to coat. Season with an extra pinch of salt and pepper, if needed.

A bowl of rice with smoky roasted sausage and vegetables, vinaigrette being drizzled on top with a spoon.

To serve, place about ¾ cup rice in a bowl or container, add ¼ of the roasted sausage and vegetables, and drizzle one last spoonful of the vinaigrette over top. Sprinkle a little fresh parsley over the bowl and serve.

meal prepped roasted sausage and vegetables in rectangular glass containers

You can refrigerate the Smoky Roasted Sausage and Vegetables for about four days. Hello lunch!

Smoky Roasted Sausage and Vegetables on the sheet pan with a spatula scooping some in the bottom corner

Love sheet pan meals? Check out my Sheet Pan Pesto Chicken Dinner, Sheet Pan BBQ Meatloaf Dinner, or Sheet Pan Greek Chicken and Vegetables.

The post Smoky Roasted Sausage and Vegetables appeared first on Budget Bytes.