Description
A hearty and flavorful one-pan meal combining Italian sausage, long-grain rice, and savory vegetables, simmered together with herbs and tomatoes for a comforting dish that’s perfect for any weeknight dinner.
Ingredients
Scale
Meat
- 1 lb Italian sausage (mild or hot, casings removed)
Produce
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Grains & Legumes
- 1 cup long-grain white rice
Canned Goods
- 1 can (14.5 oz) diced tomatoes, drained
Liquids
- 2 cups chicken broth
- 2 tbsp olive oil
Herbs & Spices
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- Cook the sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into crumbles as it cooks, until browned and cooked through. Remove sausage from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the diced onion and bell pepper. Cook over medium heat until vegetables are softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute, stirring to prevent burning.
- Toast the rice: Add the long-grain white rice to the skillet with the vegetables, stirring well to coat the rice in oil and mix it evenly with the vegetables.
- Add liquids and seasonings: Pour in the chicken broth and drained diced tomatoes. Stir in dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Mix everything thoroughly to combine the flavors.
- Simmer the dish: Return the browned sausage to the skillet and stir to incorporate. Bring the mixture to a boil, then lower the heat to a simmer. Cover the skillet with a lid and cook for 18 to 20 minutes, or until the rice is tender and all the liquid is absorbed.
- Finish and serve: Remove the skillet from heat and fluff the rice with a fork. Garnish with freshly chopped parsley and serve the dish hot for a comforting and delicious meal.
Notes
- For a spicier dish, use hot Italian sausage and include the crushed red pepper flakes.
- You can substitute long-grain white rice with brown rice, but cooking time will need to be increased.
- Make sure to drain the diced tomatoes well to prevent excess liquid.
- This recipe can be made gluten-free by ensuring the sausage and broth are gluten-free certified.
- Leftovers store well in the fridge for up to 3 days and can be reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
