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Sausage and Rice Casserole

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  • 2 tbsp Extra-virgin olive oil, divided
  • 12 oz cooked Italian chicken sausage, sliced
  • 1 cup Diced Red bell pepper
  • 1 cup Diced Orange or yellow bell pepper
  • 1 cup Diced Yellow onion
  • 1 tsp Dried basil
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 1 cup Instant brown rice
  • 2 cloves Garlic, minced
  • Red pepper flakes, optional
  • 1 cup Low-sodium chicken broth
  • 1 15-oz can Fire-roasted tomatoes


  1. Heat 1 tbsp olive oil over medium-high heat. Add the sausage and brown on both sides, about 5 to 8 minutes total. Move sausages to a plate lined with paper towels.
  2. Wipe the skillet down with a paper towel and heat the remaining olive oil over medium-high heat. Add the bell peppers, onion, basil, salt and pepper and cook until the onion begins to soften and brown, about 3 minutes.
  3. Add the rice, garlic and red pepper flakes, stirring to combine well. Cook until fragrant, about 30 seconds.
  4. Add the chicken broth and tomatoes. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
  5. Stir in the sausage, 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.


Recipe Adapted from