Sausage and Rice Bake
Experience the ultimate comfort food with this hearty Sausage and Rice Bake, a one-pan wonder that's perfect for busy weeknights or cozy family dinners. Packed with the smoky flavor of browned sausage, sautéed onions, and vibrant bell peppers, this dish comes together with tender long-grain rice simmered in a fragrant blend of chicken broth, diced tomatoes, paprika, and oregano. Topped with melted cheddar cheese and a touch of fresh parsley, this oven-baked casserole delivers a medley of rich, savory flavors in every bite. With just 15 minutes of prep and simple ingredients, this easy, cheesy bake is your go-to recipe for a crowd-pleasing meal that’s as satisfying as it is simple to make. Ideal for meal prep or feeding a hungry crowd, this dish will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound smoked sausage
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 14.5-ounce can diced tomatoes (with juices)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat.
Slice the smoked sausage into 1/4-inch rounds and add them to the skillet. Cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage from the skillet and set aside.
In the same skillet, add the diced onion and cook for 2-3 minutes, until softened.
Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 3-4 minutes, stirring frequently, until the vegetables are softened and fragrant.
Add the uncooked rice to the skillet, stirring to combine it with the vegetables and coat it in the oil for 1-2 minutes.
Pour in the chicken broth and diced tomatoes, including their juices. Stir in the paprika, oregano, salt, and black pepper.
Return the browned sausage to the skillet and mix everything well.
Bring the mixture to a gentle boil, then cover the skillet tightly with a lid or aluminum foil.
Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the rice is tender and the liquid is absorbed.
Carefully remove the skillet from the oven and stir the mixture gently. Sprinkle the shredded cheddar cheese evenly over the top.
Return the skillet to the oven without the cover and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.7 g | 237% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 10021 mg | 436% | |
| Total Carbohydrate | 123.0 g | 45% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 33.4 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1111 mg | 85% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2984 mg | 63% | |
*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.
