Description
Whip up this quick sausage and rice recipe for a hearty, flavorful weeknight meal. It’s a family favorite, easy to make, and comforting.
Ingredients
Scale
- Main Players:
- 1 lb (450g) ground sausage (mild or hot Italian)
- 1 cup (185g) long-grain white rice, rinsed
- 2 cups (470ml) chicken broth
- Aromatics & Veggies:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz / 411g) can diced tomatoes, undrained
- Flavor Boosters:
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Finishing Touch:
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Brown the Sausage:: Grab a large skillet, one with a lid, and heat a tiny bit of olive oil over medium-high heat. Toss in your ground sausage and break it up with a spoon. Let it brown nicely, getting some good crispy bits—that’s flavor right there! This is where I always make sure it’s cooked through, no pink left. Drain any excess fat, but honestly, I leave a little for extra richness. It should smell savory and a little spicy, depending on your sausage choice. This step is crucial for building the base of our sausage and rice recipe.
- Sauté the Aromatics:: Once the sausage is browned, add your chopped onion and bell peppers to the skillet. Let them soften up for about 5-7 minutes. Stir them around with the sausage, scraping up any delicious browned bits from the bottom of the pan. Then, toss in the minced garlic and cook for just another minute until it’s fragrant. Don’t let the garlic burn, that’s a mistake I’ve made too many times, and it makes everything bitter! The kitchen should be smelling amazing right about now, a mix of sweet peppers and pungent garlic.
- Add Rice and Liquids:: Stir in your rinsed long-grain rice, making sure it’s coated in all those lovely pan juices. Pour in the chicken broth and the undrained can of diced tomatoes. Give it a good stir, just to combine everything. This is the moment where all the flavors start to meld together, creating the foundation for our hearty sausage and rice recipe. It should look a little soupy, but don’t worry, the rice will soak it all up!
- Season and Simmer:: Now for the seasonings! Sprinkle in the paprika, Italian seasoning, salt, and black pepper. Stir everything together one last time. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Pop that lid on tight! This is where patience comes in. Let it simmer for about 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Resist the urge to peek too much, it lets out all the steam, and your rice won’t cook evenly. I’ve learned that the hard way, trust me.
- Rest and Fluff:: Once the rice is cooked, turn off the heat but keep the lid on for another 5-10 minutes. This resting period is super important; it allows the steam to finish cooking the rice and makes it nice and fluffy. Honestly, it makes such a difference in the texture of this sausage and rice recipe. When you lift the lid, it should smell rich and savory, and the rice should be perfectly plump. No mushy rice here, hopefully!
- Garnish and Serve:: Finally, remove the lid and gently fluff the sausage and rice recipe with a fork. Sprinkle with fresh chopped parsley and, if you’re feeling extra, a generous handful of shredded cheddar cheese. Let the cheese melt for a minute or two with the residual heat. Serve it up hot! It’s such a satisfying dish, perfect for a hungry crowd or just a cozy night in. The colors should be vibrant, and the aroma, well, it’s just pure comfort.