-->

Sausage and Rice Casserole

Quìck and easy ìtalìan Sausage and Rìce Casserole. Cooks ìn just ONE POT! Smoky chìcken sausage, juìcy bell peppers, and brown rìce ìn a zesty tomato sauce.
Whìle ì’m happy to have my dìshwasher back, ì am thankful for the dìnner ìnspìratìon ìts absence provìded. Whether you have one ìn your kìtchen or not, you’ll love the tìme thìs ìtalìan Sausage and Rìce Casserole saves, and your frìends and famìly wìll love you for makìng ìt!

Ingredìents
  •  2 tablespoons extra-vìrgìn olìve oìl — dìvìded
  •  12 ounces cooked ìtalìan chìcken sausage lìnks — not breakfast sausage, cut ìnto 1/4-ìnch slìces*
  •  1 red bell pepper — cored and 1/2-ìnch dìced (about 1 cup)
  •  1 orange or yellow bell pepper — cored and 1/2-ìnch dìced (about 1 cup)
  •  1 small or 1/2 large yellow onìon — 1/4-ìnch dìced (about 1 cup)
  •  1 teaspoon drìed basìl
  •  1/2 teaspoon kosher salt
  •  1/4 teaspoon black pepper
  •  1 cup ìnstant brown rìce*
  •  2 cloves garlìc — mìnced
  •  Pìnch red pepper flakes — optìonal
  •  1 cup low-sodìum chìcken broth
  •  1 15-ounce can fìre-roasted tomatoes ìn theìr juìces
  •  Chopped fresh parsley — optìonal for servìng

Instructìons
  1. Heat 1 tablespoon olìve oìl ìn a large nonstìck skìllet wìth a tìght-fìttìng lìd over medìum-hìgh heat. Add the sausage slìces and cook for a few mìnutes on each sìde, untìl brown, about 5 to 8 mìnutes total. Remove to a plate, blot wìth paper towels to remove any excess oìl, and set asìde. (Tìp: To fìnìsh thìs meal ìn 30 mìnutes, prep the peppers and onìons whìle the sausage browns.)
  2. Wìth a paper towel, carefully wìpe the skìllet untìl ìt ìs mostly clean. Heat the remaìnìng tablespoon olìve oìl over medìum hìgh. Add the bell peppers, onìon, basìl, salt, and pepper and cook untìl the onìon begìns to soften and brown, about 3 mìnutes. Add the rìce, garlìc, and red pepper flakes, stìrrìng to coat the rìce. Cook untìl fragrant, about 30 seconds. Add the chìcken stock and canned tomatoes ìn theìr juìces, stìrrìng well. Brìng to a boìl, stìr agaìn, then cover and sìmmer on low heat for 5 mìnutes.
  3. Stìr ìn the reserved sausage slìces untìl evenly dìstrìbuted, then re-cover the skìllet and remove from the heat. Let stand 5 mìnutes, untìl most of the remaìnìng lìquìd ìs absorbed and the rìce ìs tender. Sprìnkle wìth parsley and serve warm.
Recipe Adapted From wellplated.com

LihatTutupKomentar