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Sausage & Rice Casserole
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Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 lb De Yulio Sweet Italian Sausage
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 Onion 1/4" diced
- 1 tsp Dried basil
- 1/2 tsp kosher salt
- 1/4 tsp Black pepper
- 1 cup White rice cooked
- 2 cloves garlic minced
- 1/4 tsp Red Pepper Flakes
- 1 cup Chicken stock
- 1 15 oz can diced tomatoes drained
Ingredients
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Instructions
- 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.
- 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.
- 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.
- 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.