Johnsonville Beef Smoked Sausage: Pepper Rice Skillet

This Johnsonville beef smoked sausage recipe makes a one-pan skillet of browned sausage, bell pepper, black beans, and seasoned rice. It is a practical weeknight meal: the rice cooks in the same pan, while the smoked sausage adds savory flavor without needing a separate sauce.

Ingredients

1 package (12 oz / 340 g) Johnsonville beef smoked sausage, sliced into ¼-inch (6 mm) rounds
1 tablespoon (15 ml) neutral cooking oil, such as canola or avocado oil
1 small yellow onion (about 110 g), diced
1 medium red or green bell pepper (about 150 g), seeded and diced
2 garlic cloves (about 6 g), finely chopped
1 cup (185 g) long-grain white rice, rinsed and drained
1½ cups (355 ml) low-sodium chicken broth or beef broth
1 tablespoon (16 g) tomato paste
1 teaspoon (2 g) smoked paprika
½ teaspoon (1 g) dried oregano
¼ teaspoon (0.5 g) ground black pepper
¼ teaspoon (1.5 g) fine salt, or less if the sausage and broth are salty
1 can (15 oz / 425 g) black beans, drained and rinsed; about 1½ cups (255 g) after draining
2 tablespoons (8 g) chopped fresh parsley or green onion, for serving (optional)
1 lime, cut into wedges, for serving (optional)

Instructions

Prepare the ingredients. Slice the sausage, dice the onion and bell pepper, and chop the garlic. Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain it well. Drain and rinse the black beans. Having everything ready before the rice goes into the pan makes the cooking sequence easier to manage.
Brown the sausage. Set a large, deep skillet with a tight-fitting lid over medium heat and add the oil. When it is hot, arrange the sausage slices in a single layer. Cook for about 2 to 3 minutes per side, turning once, until browned at the edges. Transfer the sausage to a plate. Browning builds flavor; the slices do not need to cook through again if the package identifies them as fully cooked.
Soften the vegetables. Add the onion and bell pepper to the same skillet. Cook for about 4 minutes, stirring occasionally and scraping up any browned bits, until the onion begins to soften. Stir in the garlic and cook for 30 seconds, just until fragrant. If the pan seems dry, add a teaspoon of water rather than extra oil.
Season and coat the rice. Stir in the rice, tomato paste, smoked paprika, oregano, black pepper, and salt. Cook for 1 minute, stirring so the tomato paste and spices coat the grains. This brief step deepens the flavor, but keep stirring so the garlic and tomato paste do not scorch.
Add the broth and simmer. Pour in the broth and stir once, scraping the pan bottom. Bring the liquid to a gentle boil, which usually takes about 2 minutes. Reduce the heat to low, cover tightly, and simmer for 10 minutes without lifting the lid. Keeping the lid on helps the rice cook evenly.
Add the beans and sausage. After 10 minutes, quickly scatter the drained beans and browned sausage over the rice. Do not stir hard or the rice may turn sticky. Cover again and cook for 5 minutes. If the rice is still firm and there is liquid left, cover and cook for another 2 to 3 minutes; if it looks dry before the rice is tender, add 2 tablespoons (30 ml) hot water around the edge of the pan.
Rest and check. Turn off the heat and leave the covered skillet to stand for 5 minutes. Fluff the rice gently with a fork and fold the beans and sausage through it. Most packaged smoked sausage is fully cooked, but check its label and follow the package directions. If your sausage is labeled raw or uncooked, cook it until a food thermometer reads 160°F (71°C), the USDA FSIS safe minimum for ground meat.
Finish and serve. Taste the rice and adjust the salt or pepper if needed. Scatter parsley or green onion over the top and serve with lime wedges, if using. Keep the skillet covered until serving so the rice stays warm.

Tips

Choose a pan with a close-fitting lid. A 10- to 12-inch (25- to 30-cm) deep skillet or sauté pan gives the rice room to cook in an even layer. If your lid leaks steam, place a clean kitchen towel between the pan and lid, keeping the towel well away from the burner and flame.
Use the sausage package as your guide. Smoked sausage can vary by product and package size. This recipe is written for a 12-ounce (340 g) fully cooked beef sausage; if yours is larger, the dish will still work, but it will be meatier and may need a little more seasoning. Follow any heating or handling directions printed on the label.
Keep the rice covered and avoid frequent stirring. Lifting the lid releases steam, and repeated stirring can break the grains and make the skillet gummy. Check near the end of the stated simmer, then add a small splash of hot liquid only if the rice needs more time.
Adjust salt at the end. Smoked sausage, canned beans, and prepared broth can all contribute salt. Low-sodium broth gives you more control; taste after cooking before adding extra salt. If you only have regular broth, omit the listed salt initially.

Serving Suggestions

Serve the skillet as a complete meal in warm bowls, with a lime wedge for a bright, tart contrast to the smoky sausage. A crisp green salad dressed with vinegar or lime is a good side when you want something fresh without adding another rich dish. Steamed broccoli, sautéed greens, or a simple cabbage slaw also work well, especially if the skillet is the main event.

For a heartier table, offer cornbread or warm tortillas alongside the rice. They are useful for scooping up beans and any flavorful juices at the bottom of the pan. If you are serving several people, put chopped green onion, hot sauce, and extra lime on the table so everyone can season their own portion. The sausage is already savory, so a sharp or fresh topping often balances the plate better than an extra salty condiment.

Variations

Make it spicier: Add ¼ teaspoon (0.5 g) cayenne with the paprika, or stir in 1 to 2 teaspoons (5 to 10 ml) of hot sauce at the end. For a gentler heat, use a pinch of red pepper flakes. Start small; the sausage itself may already bring peppery seasoning.

Change the beans or vegetables: Kidney or pinto beans can replace the black beans in the same drained quantity. For more vegetables, add 1 cup (150 g) frozen corn with the beans, or stir in a handful of baby spinach after the rice rests. Spinach wilts quickly from the retained heat, so it does not need a longer simmer.

Use brown rice: Brown rice takes longer to soften and usually needs more liquid than white rice, so it is not a direct one-for-one timing swap here. Follow the liquid ratio and simmering time on your rice package, then add the sausage and beans near the end so they do not cook for the entire extended rice-cooking time.

Swap the broth: Chicken broth, beef broth, or water all work. Water gives a milder result, so taste and adjust the seasoning after cooking. Vegetable broth is another option, though its salt level and flavor can vary by brand. Tomato paste supplies a concentrated tomato note; if you do not have it, omit it rather than adding a large amount of watery tomato sauce.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch among shallow, covered containers so it cools promptly. Store the rice, beans, and sausage together in the refrigerator for 3 to 4 days. Do not leave the skillet at room temperature for longer than 2 hours, or 1 hour if the room is hotter than 90°F (32°C).

For stovetop reheating, put a portion in a small covered pan with 1 to 2 tablespoons (15 to 30 ml) of water or broth. Warm over medium-low heat, stirring once or twice, until steaming throughout. In a microwave, cover the portion loosely, heat in short intervals, and stir midway so the center warms evenly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Refrigerated cooked rice is best used within the 3- to 4-day window; freeze portions sooner if you will not eat them in that time. For best texture, use frozen portions within about 2 months, thaw in the refrigerator, and reheat once until hot throughout.

Frequently Asked Questions

Is Johnsonville beef smoked sausage already cooked?
Many packaged smoked sausages are fully cooked, but products can differ. Read the package label for the exact product you have and follow its handling instructions. This recipe browns the slices for flavor and then warms them with the rice; if the label says the sausage is raw or uncooked, cook it to 160°F (71°C) as directed in the steps.

Can I make this with another kind of smoked sausage?
Yes. A similar amount of fully cooked smoked sausage can replace the beef sausage. Pork, turkey, or another beef sausage will change the flavor and may be saltier or leaner, so taste before adding extra salt. Slice it to a similar thickness so the pieces brown at about the same rate.

Why is my rice still hard or wet?
Rice can cook unevenly if the lid does not seal, the heat is too high, or the rice variety differs from long-grain white rice. If it is hard and the pan is nearly dry, add a little hot water, cover, and simmer for a few more minutes. If it is tender but looks slightly wet, let it stand covered off the heat for 5 minutes, then fluff gently; avoid prolonged cooking, which can make the bottom stick.

Can I prepare the ingredients ahead?
You can chop the onion and pepper, mince the garlic, and rinse and drain the beans a day ahead. Keep them covered in the refrigerator, and slice the sausage when you are ready to cook or store it separately according to its package directions. For the best rice texture, cook the dish close to serving time rather than leaving uncooked rice soaking in the broth.

Can I double the recipe?
Doubling it in one ordinary skillet is not recommended because the rice may form a layer too deep to cook evenly and the lid may not seal well. Use two pans, or choose a wide, heavy pot with a matching lid and check the rice carefully. A larger batch may need a little more time to return to a simmer, but do not automatically double the cooking time; check whether the rice is tender and add short covered intervals if needed.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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