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Sausage and Rice Casserole

Course Main Course
Cuisine American, Southern
Keyword best-sausage-and-rice-casserole, easy-sausage-rice-casserole
Prep Time 15 minutes
Cook Time 30 minutes
Stand time 5 minutes
Total Time 50 minutes
Servings 6 servings
Calories 434kcal

Ingredients

  • 1 small yellow onion diced
  • 1 small jalapeno pepper seeded and diced
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 1/2 cup diced green bell pepper
  • 2 Tbsp olive oil
  • 3 medium cloves of garlic minced
  • 12-16 oz spicy chicken sausage links or chorizo sausage sliced
  • 1 15 oz can low sodium petite diced tomatoes
  • 2 1/2 cups low sodium chicken broth or chicken stock
  • 1 heaping cup uncooked long grain white rice or brown rice
  • 1 4 oz can diced green chiles drained
  • 1 tsp seasoned salt
  • 1 tsp dry Italian seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp each garlic powder, onion powder, paprika
  • 1/4-1/2 tsp crushed red pepper flakes (optional)

Instructions

  • In a skillet over medium-high heat add the olive oil, onion, jalapeno pepper and diced bell peppers. Saute for 3-5 minutes. To the skillet, add the garlic cooking for 1 minute longer.
  • Add the sliced sausage to the skillet. Cook for 3-5 minutes or until just until the sausage is beginning to brown.
  • To the skillet add the petite tomatoes, chicken broth, rice, green chiles, seasoned salt, dry Italian seasoning, black pepper, garlic powder, onion powder, paprika, and red pepper flakes, if using. Stir to combine. Scrape the little bits off of the bottom of the pan.
  • Bring the rice to a gentle boil, then reduce the heat to low and cover. Simmer on low for 25-30 minutes or until the rice is tender and the liquid is absorbed.
  • Remove from the heat, let stand for 5 minutes, then fluff the rice mixture with a fork and serve garnished with fresh parsley.
  • Make-Aheads Tip: You can make this casserole on the stovetop then transfer to a 13x9-inch baking dish and top with shredded cheddar cheese. Bake immediately in a preheated 350°F oven for 20-25 minutes or cover with aluminum foil or plastic wrap and chill in the fridge until baking. 

Notes

    • Peppers: You can use any variety of bell peppers that you enjoy. You could also swap out the jalapeno pepper and use diced poblano pepper or a serrano chile instead.
    • Seasonings: You can use dried oregano in place of dry Italian seasoning.
    • Sausage: You can use a smoked sausage such as kielbasa, pork sausage or turkey sausage. You could also adapt this recipe using ground sausage or andouille sausage in place of the chicken sausage links.
    • Rice: You can use brown rice in this dish. When doing so, you will need to add extra chicken broth and cook it an extra 10 minutes. 
    • Minute Rice: You can cook all of the ingredients then add minute rice. Once added, stir to combine then cover and remove from the heat and let stand for 5 minutes. Fluff with a fork just before serving.
    • Vegetarian Option: You can make this casserole vegetarian by using vegetable broth and vegan sausage links.
    • Other Vegetables to Add: You can add diced mushrooms, diced zucchini or petite peas.

Nutrition

Serving: 1serving | Calories: 434kcal | Carbohydrates: 61g | Protein: 16g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 1154mg | Potassium: 250mg | Fiber: 2g | Sugar: 4g | Vitamin A: 717IU | Vitamin C: 54mg | Calcium: 36mg | Iron: 2mg