Sausage & Rice Casserole - Ginsberg's Foods

Sausage & Rice Casserole

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Sausage & Rice Casserole
De Yulio's Sausage Logo
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Course Entrees
Servings
Course Entrees
Servings
De Yulio's Sausage Logo
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. To cook raw sausage, bake in the oven at 350° for 30 minutes, flip the sausage and cook for another 30 minutes until fully cooked. Cool sausage for about 20 minutes, then slice.
  2. Heat 1 Tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5-8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil and set aside.
  3. With a paper towel, wipe the skillet until it is mostly clean. Dice the bell peppers and onion. Heat the remaining Tablespoon of olive oil over medium-high heat. Add the bell peppers, onion, basil, salt, and pepper. Cook until the onion begins to soften and brown, about 3 minutes. Add the cooked rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant about 30 seconds. Add the chicken stock & canned tomatoes (drained), stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
  4. Stir in the reserved sausage slices until evenly distributed, then recover the skillet and remove from heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender.
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