Baked Rice with Sausage
Savor the comforting flavors of this hearty Baked Rice with Sausage, a one-pan wonder that's perfect for casual family dinners or meal prepping. This dish combines tender, fluffy long-grain white rice with smoky slices of sausage, vibrant bell peppers, and aromatic onions, all baked together in a savory blend of chicken broth, diced tomatoes, and pantry spices like paprika and oregano. The recipe's simple oven-baking technique ensures perfectly cooked rice that absorbs all the bold flavors, while the optional melty cheddar cheese topping adds an irresistible finish. Ready in under an hour, this easy baked rice dish is as flavorful as it is convenient, making it a go-to option for busy weeknights. Don’t forget to garnish with fresh parsley for a pop of color and freshness!
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Recipe Information
Ingredients
- 1 cup Uncooked long-grain white rice
- 2 tablespoons Olive oil
- 12 ounces Smoked sausage or Italian sausage, sliced
- 1 medium Yellow onion, diced
- 1 medium Bell pepper (red or green), diced
- 2 cloves Garlic cloves, minced
- 2 cups Chicken broth
- 1 cup Canned diced tomatoes, with juice
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese (optional)
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the uncooked rice under cold water until the water runs clear, then set it aside to drain.
In a large, oven-safe skillet or Dutch oven, heat olive oil over medium heat.
Add the sliced sausage to the skillet and cook for 5-7 minutes, stirring occasionally, until browned. Use a slotted spoon to remove the sausage and set it aside.
In the same skillet, add the diced onion and bell pepper. Cook for 3-4 minutes until softened, then stir in the minced garlic and cook for an additional 1 minute.
Add the rinsed rice to the skillet and toast it for 2-3 minutes while stirring to coat it with the oil and vegetables.
Stir in the chicken broth, diced tomatoes, paprika, oregano, salt, and black pepper. Bring the mixture to a gentle boil, stirring occasionally.
Return the cooked sausage to the skillet and stir everything to combine evenly.
Cover the skillet with a lid or aluminum foil, then transfer it to the preheated oven.
Bake for 35 minutes, or until the rice is tender and has absorbed most of the liquid. If using shredded cheddar cheese, sprinkle it on top during the last 5 minutes of baking to melt.
Remove the skillet from the oven and let the dish sit for 5 minutes before fluffing the rice gently with a fork.
Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 7146 mg | 311% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 20.1 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1061 mg | 82% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2265 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
