Italian Sausage and Rice Casserole
I’m always finding easy and delicious dishes to add to my collection of healthy one pan recipes, a meal that have all the healthy food groups you need into a single pan. And this Italian Sausage and Rice Casserole is a prime example. Not just that, it is also healthy food to make your meal more perfect ever. The dish is the best choice for dinner meal, and also great for dessert.
When making the dish, all you need is a knife, a cutting board, a wooden spoon, and one sturdy skillet. With only these things, you don’t have spend more time on washing dishes, and more time enjoying tasty dinner with family. If you plan your recipe prep carefully, this sausage and rice casserole can be ready in just 30 minutes on dinning table. The good things of the recipe are waiting for you ahead.
It’s time to bring the good recipe in you kitchen, make it and enjoy immediately.
Italian Sausage and Rice CasseroleCourse: Main CourseCuisine: Italian
12 ounces cooked Italian chicken sausage links, cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced
1 red bell pepper, cored and 1/2-inch diced (about 1 cup)
1 orange or yellow bell pepper, cored and 1/2-inch diced (about 1 cup)
1 small or 1/2 large yellow onion, 1/4-inch diced (about 1 cup)
1 teaspoon dried basil
1 cup instant brown rice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch red pepper flakes, optional
Chopped fresh parsley, optional for serving
1 cup low-sodium chicken broth
1 15-ounce can fire-roasted tomatoes in their juices
- In a large nonstick skillet with a tight-fitting lid over medium-high heat, heat 1 tablespoon olive oil. Add the sausage slices, cook for a few minutes on each side, until brown. Transfer to a plate, blot with paper towels to remove any excess oil. Set aside.
- Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken stock and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
- Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.