Description
A flavorful and hearty one-pan dish combining Italian sausage, rice, and vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound bulk Italian sausage (hot or mild)
- 1 bell pepper (diced)
- 1 small onion (diced)
- 6 cloves garlic (chopped)
- to taste crushed red pepper flakes
- to taste salt and black pepper
- 1 14 oz can fire-roasted diced tomatoes (do not drain)
- 1¼ cups chicken stock
- 1 cup uncooked long-grain white rice
- optional sun-dried tomatoes (for extra flavor)
- 2–3 tablespoons grated Pecorino Romano
- Fresh parsley (chopped)
Instructions
- Heat a large pot or deep skillet over medium heat. Add the olive oil and bulk Italian sausage. Break it up with a wooden spoon and cook until mostly cooked through.
- Push the sausage to one side of the pan. Add the diced bell pepper and onion to the empty side. Season with crushed red pepper flakes, salt, and black pepper. Let them sauté on their own for a few minutes until they begin to soften.
- Mix the peppers and onions into the sausage. Continue cooking until the sausage is fully cooked and the vegetables start to develop some color.
- Make a small well in the center of the pan. Add the chopped garlic and sauté just until fragrant. Stir everything together.
- Pour in the entire can of fire-roasted diced tomatoes — juices and all. Add the chicken stock, swirling it in the empty tomato can to get every bit of flavor.
- Bring everything to a boil. Once boiling, stir in the uncooked white rice just to combine.
- Cover the pot, reduce heat to low, and cook undisturbed for 25–27 minutes.
- Remove the lid and allow some steam to escape. Keep the heat on very low. Sprinkle the Pecorino Romano and fresh parsley over the top without stirring. Cover again and let it sit for 5 minutes.
- Remove from heat, uncover, and let the dish rest for 5–10 minutes so excess steam can evaporate. Fluff gently with a fork and serve.
Notes
- Sun-dried tomatoes can enhance the flavor further, but are optional.
- Adjust spice levels by varying the amount of crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg