Description
Hearty one-pot Sausage and Rice with Italian sausage, bell peppers, and herbs. Easy weeknight meal!
Ingredients
Scale
- 1 pound Italian sausage (sweet or hot, your preference!), casings removed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup long-grain rice, uncooked
- 2 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little kick!)
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Brown the Sausage: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through, about 7-10 minutes. Remove sausage and set aside.
- Sauté the Vegetables: Add the chopped onion, garlic, red bell pepper, and green bell pepper to the skillet with the sausage fat. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes.
- Toast the Rice: Add the uncooked rice to the skillet with the vegetables. Stir to coat the rice with the vegetable mixture and any remaining fat.
- Simmer: Pour in the chicken broth and add the diced tomatoes (undrained). Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- Combine: Return the cooked sausage to the skillet. Stir gently to combine.
- Rest: Taste and adjust seasoning. Remove from heat and let sit, covered, for 5-10 minutes.
- Serve: Fluff with a fork and garnish with chopped fresh parsley. Serve hot.
Notes
- Spice it up! Use hot Italian sausage or add a pinch of cayenne pepper.
- Add more vegetables! Mushrooms, zucchini, or carrots work well.
- Use different types of rice! Brown rice or jasmine rice can be substituted, adjust cooking time accordingly.
- Make it vegetarian! Omit the sausage and use vegetable broth. Add vegetarian sausage crumbles for extra protein.
- Add beans! Add a can of drained and rinsed beans, such as kidney beans or black beans, can add extra protein and fiber to the dish. Add the beans along with the diced tomatoes.
- Slow Cooker Instructions: Brown sausage and vegetables in a skillet, then transfer to a slow cooker. Add rice, chicken broth, diced tomatoes, and seasonings. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the rice is cooked.
- Freezing Instructions: Cool completely before freezing in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes