Sausage & Rice Casserole
• 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″ dice
• 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
Directions
- To cook raw sausage, bake in the oven at 350°F 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 Tbsp 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.
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