I love how comforting and filling this skillet meal is. The kielbasa gives it a rich, smoky flavor, while the rice and broccoli soak up all the goodness from the broth and cheese. It comes together quickly, and since everything cooks in one pan, it saves me so much time in the kitchen. It’s also super customizable depending on what I have on hand, and it reheats like a dream.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ tablespoon olive oil 14 ounces Polska kielbasa, sliced on the diagonal 1 small onion, diced 1 small bell pepper, diced 2 cloves garlic, minced ½ teaspoon salt ½ teaspoon pepper 1 cup uncooked long-grain white rice 2 cups low-sodium chicken broth or stock 2 cups raw broccoli florets (bite-size pieces) 2 cups shredded cheese, divided (I use a cheddar blend)
Directions
Brown the Kielbasa I heat the olive oil in a large, lidded skillet over medium-high heat. Then I add the sliced kielbasa and brown it for 3–4 minutes on each side until it’s golden. I remove it with a slotted spoon and set it aside.
Sauté the Veggies In the same skillet, I sauté the diced onion and bell pepper, scraping up the brown bits from the pan for extra flavor. Once the onion turns translucent, I stir in the minced garlic and cook for another minute.
Add Rice and Seasonings I stir in the uncooked rice, salt, and pepper. I keep stirring for 1–2 minutes to lightly toast the rice and blend all the flavors.
Simmer I pour in the chicken broth and bring the mixture to a boil. Then I reduce the heat to low, cover the skillet, and let it cook for 10 minutes.
Add Broccoli Without stirring the rice, I gently layer the broccoli over the top. I cover the skillet again and cook for another 10–15 minutes, or until the rice is tender and the broccoli is just cooked.
Stir in Cheese and Kielbasa Once the rice is ready, I stir in the cooked kielbasa and 1 cup of shredded cheese. Then I sprinkle the remaining cheese over the top, cover the skillet again, and let it sit for 2–3 minutes until the cheese is melted and gooey.
Servings and Timing
This recipe makes about 6 generous servings.
Prep Time: 5 minutes
Cook Time: 25–30 minutes
Total Time: 30–35 minutes
It’s quick enough for a weeknight but comforting enough to serve for a casual dinner gathering.
Variations
Spicy Version – I add sliced jalapeños or a pinch of red pepper flakes while cooking the veggies.
Protein Swap – I use cooked chicken, ground turkey, or even meatless sausage as a substitute for kielbasa.
Cheese Options – Monterey Jack, mozzarella, or pepper jack cheese also work great depending on the flavor I want.
Extra Veggies – I sometimes stir in spinach, mushrooms, or peas for added nutrition and color.
Rice Substitute – For a lower-carb version, I use riced cauliflower (but adjust the broth amount).
Storage/Reheating
Store: I keep leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in Microwave: I reheat single portions in a microwave-safe dish, covered, in short bursts—stirring in between. Reheat on Stovetop: I add a splash of water or milk to a skillet and reheat over medium-low, stirring until warm and creamy again.
FAQs
Can I use brown rice instead of white rice?
Yes, but I need to increase the cooking time and possibly add a little more broth. Brown rice takes longer to cook and absorbs more liquid.
Should I cook the broccoli before adding it?
No need. I add it raw on top of the rice during cooking so it steams perfectly and stays bright green and slightly crisp.
Can I make this dish ahead of time?
Absolutely. I prep everything ahead and either cook it fresh or reheat it later—it holds up really well for leftovers.
What type of cheese works best?
I usually use a sharp cheddar blend for flavor, but any good melting cheese works well. I’ve even mixed in cream cheese for extra richness.
How do I keep the rice from sticking?
I make sure to use enough broth, stir the rice before covering, and keep the heat low while it simmers. A non-stick skillet also helps.
Conclusion
This Cheesy Kielbasa Rice and Broccoli Skillet is everything I want in a weeknight dinner—easy, filling, and bursting with flavor. The smoky sausage, creamy cheese, and tender broccoli come together in one pan to create a meal that feels like comfort food but still packs in some nutrition. It’s a dish I keep on repeat because it never fails to satisfy.
Heat the Oil:
In a large lidded skillet over medium-high heat, warm the olive oil.
Cook the Kielbasa:
Add sliced kielbasa and cook for 3–4 minutes per side until browned. Remove with a slotted spoon and set aside.
Sauté Veggies:
Add onion and bell pepper to the skillet. Sauté until the onion becomes translucent, scraping up the flavorful brown bits.
Add garlic and cook for another minute. Season with salt and pepper.
Add Rice & Broth:
Stir in the rice and cook for 1–2 minutes to toast slightly. Pour in chicken broth and bring to a boil.
Cook the Rice:
Reduce heat to low, cover, and simmer for 10 minutes.
Add Broccoli:
Without stirring, layer broccoli florets over the rice. Cover again and cook for another 10–15 minutes, or until the rice is tender.
Add Kielbasa & Cheese:
Stir in cooked kielbasa and 1 cup of shredded cheese. Mix well to combine.
Melt the Cheese:
Sprinkle remaining 1 cup of cheese on top. Cover the skillet and let sit for 2–3 minutes until the cheese melts.
Serve:
Serve hot and enjoy your cheesy, comforting skillet dinner!
Notes
Make it Spicy: Add crushed red pepper flakes or use spicy kielbasa for extra heat.
Vegetable Swap: You can substitute cauliflower or green beans for broccoli if desired.
Cheese Options: Monterey Jack, Colby, or mozzarella are great alternatives to cheddar.
