Mediterranean Rice and Sausage
Experience the vibrant flavors of the Mediterranean with this hearty Mediterranean Rice and Sausage recipe, a one-pan wonder perfect for busy weeknights or casual gatherings. Tender bites of Italian or smoked sausage are sautéed and paired with a colorful medley of zucchini, red bell pepper, and onions, all simmered to perfection in a rich tomato and chicken broth base infused with warm paprika, oregano, and cumin. Long-grain white rice absorbs the bold flavors while kalamata olives add a touch of briny sophistication. Finished with a sprinkle of fresh parsley, this dish is as visually stunning as it is delicious. Ready in just 50 minutes and serving four, this Mediterranean-inspired meal is your go-to for effortless yet flavorful dining. Keywords: Mediterranean rice, sausage recipes, one-pan meals, easy dinner ideas, Mediterranean flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces sausage (Italian or smoked)
- 1 medium yellow onion
- 3 garlic cloves
- 1 large red bell pepper
- 1 medium zucchini
- 14.5 ounces crushed tomatoes (canned)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup kalamata olives (pitted and halved)
- 2 tablespoons fresh parsley
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat.
Slice the sausage into bite-sized pieces and add them to the skillet. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the sausage and set aside.
Dice the onion, mince the garlic, and chop the red bell pepper and zucchini into small pieces.
In the same skillet, add the onion and garlic. Cook for 2-3 minutes until softened and fragrant.
Add the red bell pepper and zucchini to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the crushed tomatoes and stir to combine. Let simmer for 2 minutes.
Add the uncooked rice, chicken broth, paprika, oregano, cumin, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes or until the rice is tender and has absorbed the liquid.
Stir the cooked sausage and kalamata olives into the skillet. Let cook for an additional 2-3 minutes to heat through.
Chop the fresh parsley and sprinkle it over the finished dish for garnish.
Serve warm and enjoy your Mediterranean Rice and Sausage!
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 9066 mg | 394% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 40.5 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2985 mg | 64% | |
*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.
