Description
This hearty and flavorful Rice and Italian Sausage dish combines spicy sausage with tender rice, aromatic vegetables, and savory herbs. A simple yet satisfying one-pot meal perfect for busy weeknights.
Ingredients
Scale
- 1 lb Italian sausage (mild or hot, casings removed)
- 1 cup long-grain white rice
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, breaking it into crumbles as it cooks. Remove and set aside.
- In the same skillet, sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook for another 1 minute.
- Add rice to the skillet and stir to coat with the oil and vegetables.
- Pour in chicken broth and diced tomatoes. Stir in oregano, basil, red pepper flakes, salt, and pepper.
- Return sausage to the pan and mix well. Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed.
- Fluff with a fork, garnish with chopped parsley, and serve hot.
Notes
- You can use brown rice for a healthier version—just adjust the cooking time and liquid as needed.
- For extra veggies, stir in spinach or peas during the last 5 minutes of cooking.
- This dish also works well with turkey or chicken sausage as a lighter alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 65 mg