Italian sausage, tender green beans, and long-grain white rice cooked in a covered skillet with onion and garlic.

Sausage Green Bean Rice Skillet

Name: Sausage Green Bean Rice Skillet
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 pound raw Italian pork sausage links; 2 cups fresh green beans, trimmed and halved; 1 cup long-grain white rice; 2 cups chicken broth, plus small splashes as needed; 1 medium onion, diced; 2 garlic cloves, minced; 1 tablespoon olive oil; Salt and pepper, to taste

By Corinne Griffith

October 16, 2026 4 Min Read

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Sausage green bean rice skillet combines Italian sausage, onion, garlic, and tender beans with rice that cooks in savory broth. It is a hearty pan meal without a separate sauce.

Cooking the sausage links fully before slicing makes them easier to handle and gives the browned pieces a clear doneness check. The rice then cooks under a tight lid with the vegetables.

Why This Recipe Works

The skillet catches the sausage flavor, and the broth loosens the browned bits for the rice. A controlled amount of liquid keeps the result from becoming soupy.

Green beans cook with the rice for a tender texture. They will not be as crisp as quickly blanched beans served separately.

Ingredients and Preparation

1 pound raw Italian pork sausage links
2 cups fresh green beans, trimmed and halved
1 cup long-grain white rice
2 cups chicken broth, plus small splashes as needed
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
Salt and pepper, to taste

Sausage: Use pork Italian links for this version. Poultry sausage requires 165 degrees F. If using fully cooked links instead, brown and heat them according to their label.

Rice and broth: Use ordinary long-grain white rice, not instant or brown. Three cups of broth can be excessive for one cup of rice in a tightly covered pan, so begin with two and adjust only as needed.

How to Make Sausage Green Bean Rice Skillet

Step 1

Cook whole sausage links in oil over medium heat, turning, about 12 to 15 minutes until center reaches 160 degrees F. Remove, rest briefly, and slice.

Step 2

Soften onion in same pan 3 minutes; add garlic 30 seconds. Stir in rice and broth, scraping browned bits.

Step 3

Add green beans. Bring to a simmer, cover tightly, and cook on low 18 to 22 minutes until rice and beans are tender.

Step 4

Return sliced sausage for final 5 minutes of cooking. If rice is dry but firm, add a small splash hot broth and extend covered cooking.

Step 5

Rest off heat 5 minutes, covered. Fluff gently and taste seasoning.

Tips for the Best Texture

Choose a large deep skillet with a snug lid. Moisture loss depends on the pan and burner, so the final few minutes require a texture check.

Keep the simmer gentle. A hard boil can evaporate the liquid before the rice softens and can scorch the bottom.

Fluff only after the covered rest. Repeated stirring during cooking releases starch and breaks the grains rather than helping them stay separate.

Timing and Doneness

Allow about 40 minutes of cooking plus a brief rest. The sausage stage comes before the rice simmer and should not be omitted from the time estimate.

Pork sausage must reach 160 degrees F before slicing. Rice should be tender with no hard core, and beans should be cooked through. Check each component rather than relying only on the broth disappearing.

Serving Ideas and Variations

Serve directly from the skillet with a salad or sliced tomatoes. The rice and green beans already provide the main sides.

Use mild or hot Italian sausage as you prefer. A pinch of red pepper flakes can increase heat without changing the liquid balance.

For more meals with similar ingredients, try apple sausage cheddar breakfast skillet, pepper jack pork chop rice skillet.

Make-Ahead, Storage, and Reheating

Trim beans and dice onion ahead. Cook raw sausage as part of the same meal preparation, or fully cook and chill it promptly if making it ahead; do not store partly cooked links.

Refrigerate cooked portions within 2 hours, or within 1 hour above 90 degrees F. Use shallow containers and keep at 40 degrees F or below. Use within 3 days, sooner when an ingredient was already near the end of its safe storage time. Making a new dish does not reset the age of previously cooked meat or rice.

Reheat leftovers to 165 degrees F in the center, checking more than one spot in a thick portion. Cover portions and add a small splash of broth, rotating in the microwave for even heating. The USDA leftovers guide explains prompt cooling and safe reheating.

For longer storage, freeze cooled individual portions airtight for up to 2 months for quality. Thaw in the refrigerator before reheating. Rice and beans will be softer after thawing.

Frequently Asked Questions

Can I use brown rice?

Not with this timing or liquid amount; it needs a different method.

Why cook links before slicing?

Raw Italian sausage can be soft and difficult to slice neatly; cooking also gives a clear center-temperature check.

What if rice is firm but pan is dry?

Add a little hot broth, cover, and cook longer.

Will the beans be crisp?

They are tender after the rice simmer, not crisp-tender like a brief blanch.

Final Serving Notes

Rest the covered skillet off the heat before fluffing. Fully cooked sausage, tender grains, and beans that suit your texture preference make the final serving straightforward.