EASY SAUSAGE AND RICE CASSEROLE
Easy Sausage and Rice Casserole is simple to make and big on flavor! Sausage, rice, celery, and onions all baked in a creamy sauce and the result will wow the entire family!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a medium-sized skillet over medium-high heat add the sausage and cook halfway. Add the onion, celery, and garlic and continue to cook until the vegetables are tender and the sausage is no longer pink.
- Add the sausage to a 2-quart casserole dish. In a small bowl, whisk together the chicken broth and cream of celery. Add the rice to the sausage and soup. Mix together until incorporated. Top with slivered almonds. Cover tightly with aluminum foil and bake for 60 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 416 kcal, Carbohydrate 32 g, Protein 16 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 60 mg, Sodium 930 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SAUSAGE AND RICE CASSEROLE
Quick and easy Italian Sausage and Rice Casserole. Cooks in just ONE POT! Smoky chicken sausage, juicy bell peppers, and brown rice in a zesty tomato sauce.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
- With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken broth and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
- Stir in the reserved sausage slices until evenly distributed, then 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. Sprinkle with parsley and serve warm.
Nutrition Facts : ServingSize 1 (of 4), about 1 3/4 cups, Calories 277 kcal, Carbohydrate 24 g, Protein 20 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 66 mg, Sodium 1215 mg, Fiber 4 g, Sugar 4 g
BAKED RICE WITH SAUSAGE, PEPPERS, AND CORN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Pierce sausage all over with the tip of a paring knife. In a large straight-sided ovenproof skillet, heat 1 tablespoon oil over medium-high. Add sausage and cook, turning occasionally, until browned, about 3 minutes. Transfer to a plate.
- Add remaining 2 tablespoons oil to skillet along with onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in rice, then broth; season with salt and pepper. Return sausage to pan and bring liquid to a boil. Add corn, cover, and bake until rice is tender and has absorbed all liquid, about 25 minutes. Let rest 10 minutes before serving, topped with cilantro.
SAUSAGE AND RICE BAKE
Make and share this Sausage and Rice Bake recipe from Food.com.
Provided by mightyro_cooking4u
Categories Long Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow 2 qt casserole, place rice. Set aside.
- In a large skillet, over medium heat, saute sausage, stirring to crumble meat. Drain and discard excess fat. In the same skillet, combime celery, onions and green peppers with sausage. Cook until vegetables are tender and onion is transparent. Stir in salt, pepper and broth. Increase heat to high and boil mixture 2 to 3 minutes. Combine mixture with rice. Cover dish with tight fitting lid or heavy duty foil. Bake at 350 degrees until rice absorbs liquids and is tender, about1 hour and 15 minutes.
- To serve, fluff rice with fork and garnish with pecan halves.
BAKED RICE WITH SAUSAGE
Make and share this Baked Rice With Sausage recipe from Food.com.
Provided by bmcnichol
Categories Pork
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, cook the sausage, celery, onion and green pepper over medium heat and drain.
- In a saucepan, bring water to a boil and add dry soup mix.
- Reduce heat and simmer, uncovered, for 5 minutes or until the noodles are tender.
- Stir in canned soup, rice and sausage mixture and mix well.
- Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
- Cover and bake at 350° for 40 minutes.
- Toss bread crumbs and butter and sprinkle over rice mixture.
- Bake, uncovered, for 10-15 minutes or until rice is tender.
- Let stand for 10 minutes before serving.
MARTHA'S SPANISH RICE AND SAUSAGE
This is a much loved recipe that my mother made often when I was growing up. It tastes great served with pinto or red kidney beans.
Provided by Lu
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the sausage; cook and stir until the sausage is crisp. Mix in the rice, water, tomato sauce, adobo seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low. Simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.
Nutrition Facts : Calories 558 calories, Carbohydrate 41.8 g, Cholesterol 51.5 mg, Fat 33.5 g, Fiber 1.3 g, Protein 20.7 g, SaturatedFat 10.1 g, Sodium 1287.3 mg, Sugar 3.3 g
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5-INGREDIENT CREAMY BAKED RICE WITH ITALIAN SAUSAGE
From kitchenstories.com
4.5/5 (40)Calories 372 per servingCategory Entrées
- Preheat the oven to 180°C/350°F. Peel and thinly slice onions. Remove italian sausage from the casing and chop into pieces. Roughly chop parsley.
- Heat an ovenproof pan over medium-high heat with some olive oil. Add sausage and let brown for approx. 8 min., then add onions and cook, stirring often, until lightly caramelized, approx. 15 min. Season with salt and pepper.
- Reduce heat to medium, then add the rice, stirring to combine. Cook for approx. 2 min., then add the water and mascarpone. Stir to combine.
- Transfer pan to the oven and bake for approx. 20 min., or until rice is cooked but al dente. Let cool approx. 5 min., then serve topped with parsley. Enjoy!
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