5-Ingredient Sausage and Cheddar Broccoli Rice

American weeknight cooking loves a skillet that browns smoked sausage while broccoli steams right beside it. Sharp cheddar melts into the rice for a creamy five-ingredient dinner ready in about thirty minutes.

Serves 4 · 8 min prep · 18 min cook

Estimate for one serving

• 520 cal
• 28g protein
• 34g carbs
• 30g fat

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Ingredients

• 14 oz smoked sausage or kielbasa
• 4 cups frozen broccoli florets
• 3 cups cooked instant microwaveable rice cups or cooked rice
• 2 cups shredded sharp cheddar
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 2 tbsp optional splash of milk or broth for creaminess

Instructions

1. 1Slice the smoked sausage into 1/2-inch coins on a slight bias so more surface area browns.
2. 2Heat a large deep skillet or sauté pan over medium-high. Add the sausage in a single layer and cook 4 to 5 minutes, flipping once, until both sides are deeply browned and the edges crisp.
3. 3Add the frozen broccoli florets straight to the pan with the sausage. Cook 5 to 6 minutes, stirring occasionally, until the broccoli is bright green, hot through, and lightly charred in spots.
4. 4If the pan looks dry, add a small splash of water and cover for 1 minute to steam the broccoli tender without losing the sear on the sausage.
5. 5Fold in the cooked rice and garlic powder. Toss everything together over medium heat for 2 to 3 minutes so the rice picks up sausage drippings and warms evenly.
6. 6Reduce heat to low. Sprinkle the shredded cheddar evenly over the skillet. Cover and let stand 2 minutes until the cheese melts into gooey pockets.
7. 7Uncover, add a splash of milk or broth if you want a creamier finish, and gently fold so cheese stretches through the rice without breaking into oil. Season with black pepper.
8. 8Serve straight from the skillet in generous scoops while the cheese is still stretchy and the sausage edges stay crisp.