If you’re craving something cozy, comforting, and full of bold flavor—but still want to keep things simple and wholesome this One Pan Cheddar Jalapeño Sausage & Rice Skillet is it. It’s the kind of weeknight recipe you make once and instantly add to the regular rotation because it checks every box: quick prep, minimal ingredients, nourishing proteins, and a creamy, melty finish that makes it feel extra special.
What I love most about this meal is how everything cooks together in one pan. The jalapeño chicken sausage brings just the right amount of heat, the rice becomes irresistibly fluffy as it simmers in bone broth, and the sharp cheddar melts into every bite for the perfect cheesy comfort moment. Plus, you get veggies tucked in there with the spinach and onion, making this a complete dinner without any fuss.
This is also one of those dishes that tastes like it took way more effort than it actually did. It’s flavor-packed but still incredibly clean organic chicken sausage, bone broth, fresh aromatics, and simple spices. And that optional homemade ranch drizzle at the end? It ties it all together with the perfect creamy, cooling contrast to the warm jalapeño kick. Truly a one-pan wonder for busy nights, cozy weekends, or meal prep for the week ahead.
My Favorite Brand To Use in This Recipe:
- Organic Chicken Sausage – This option from Whole Foods is made with high-quality, organic ingredients and no synthetic additives or preservatives. Unlike conventional sausages that often contain fillers, nitrates, or questionable meat sources, this one is crafted from responsibly raised organic chicken and seasoned with bold, smoky spices for authentic flavor without the junk. It’s lower in saturated fat than traditional pork sausage, making it a lighter, cleaner protein choice perfect for health-conscious meals without sacrificing taste.
- Chosen Foods Avocado Mayo – Made with real, wholesome ingredients and heart-healthy avocado oil instead of inflammatory seed oils like canola or soybean. It’s free from added sugars, artificial preservatives, and GMOs, making it a cleaner option for everyday meals. Rich in monounsaturated fats and full of flavor, it’s a nourishing swap that supports better health without sacrificing taste.
- Organic Vegetables – Organic produce is grown without synthetic pesticides or GMOs, preserving natural nutrients and flavors while reducing exposure to toxins. Opting for fresh, organic vegetables ensures you’re getting the cleanest, most nutrient-dense ingredients in every bit.
- Lundberg Rice – My top choice for health-conscious kitchens because it’s organic, non-GMO, and grown using sustainable, eco-friendly farming practices. Unlike conventional rice brands, Lundberg prioritizes soil health, biodiversity, and water conservation so you’re not just nourishing your body, you’re supporting the planet too. Their rice is also tested for arsenic and other contaminants, making it a safer option.
One Pan Cheddar Jalapeño Sausage & Rice Skillet
Ingredients
- 2 tbsp Olive Oil
- 12 ounces Organic Jalapeño Chicken Sausage, sliced into ½-inch diagonal pieces
- 1 small Yellow Onion, diced
- 3 cloves Garlic (minced)
- 1 tsp Salt, Pepper, Paprika, Dried Oregano,
- 1 1/4 cup Organic White Rice (I like the brand Lundberg)
- 2 cups Chicken Bone Broth (I like the brand Kettle & Fire)
- 3 ounces Cheddar Cheese (shredded)
- 1 cup Baby Spinach (organic)
- Fresh Parsley (chopped)
Homemade Ranch:
- 1/4 cup Buttermilk
- 1/2 cup Avocado Mayo (I like the brand Chosen Foods)
- 1/2 cup Sour Cream
- Seasonings: Dill, Parsley, Chives, Onion, Garlic
Instructions
- Warm 1 tablespoon of olive oil in a deep skillet over medium-high heat. Add the sliced jalapeño chicken sausage in a single layer and let it brown for 2–3 minutes per side. Once it’s golden, remove it from the pan and set it aside.
- Pour the remaining tablespoon of olive oil into the same skillet and lower the heat to medium. Add the diced onion, minced garlic, and chopped jalapeño. Sauté for about 5 minutes, stirring occasionally, until everything softens and becomes fragrant.
- Sprinkle in the salt, pepper, paprika, and oregano, then add the rice. Stir well so the grains get coated in the spices and aromatics.
- Next, pour in the chicken bone broth. Turn the heat up to high and mix in the spinach and shredded cheddar until evenly combined. Place the browned sausage pieces back on top.
- Once the mixture comes to a boil, cover the skillet and reduce the heat to low. Let it simmer for 20–25 minutes, or until the rice is tender. When the cook time is up, leave the lid on and let it rest for another 5–10 minutes so the steam finishes the job.
- Fluff gently, top with fresh parsley, and drizzle with homemade ranch before serving.