It’s one-pot meal time again! I just can’t resist. It’s so easy and convenient. Today, I’ve got a one-pot sausage and rice casserole for you. It’s full of chicken sausages, rice and summer vegetables like corn on the cob and bell peppers.
As promised, it’s a complete meal in one pan—less dishes and the whole thing bakes in the oven so no babysitting a pot on the stove.
How Do You Make Sausage + Rice Casserole?
The first thing to do is to select your sausage variety. I typically use an all-natural chicken apple sausage because it’s my girls’ favorite, but this would also be good with something like kielbasa or andouille. You can’t really go wrong with your sausage selection; the rice base is neutral enough to work with almost any flavor. The sausage gets seared in a pan and is combined with rice, chicken stock, sautéed peppers and onions and corn. The whole thing goes into the oven and that’s it!
I used a short grain rice here because I like the texture for this dish, but a long grain rice will work too. The kids enjoyed this sausage and rice casserole; I figured they’d get a kick out of the corn on the cob wheels (they did!) and they’ll always eat chicken apple sausages. Most of my on- pot meals involve chicken thighs, so this was a nice change of pace.
I’ll definitely be making this one all summer long while corn is in season.
Ingredients
- 1 pound chicken sausages (your choice of flavor), fully cooked
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, thinly sliced
- 2 teaspoons minced garlic
- 1 large orange or red bell pepper, ribs and seeds removed, cut into 1/4-inch slices
- 1 1/2 cups short grain rice
- 3 cups chicken broth
- kosher salt and freshly ground pepper
- 2 small ears fresh corn, husks and silks removed, cut into 1-inch rounds
- Cilantro leaves for serving
Method
- Preheat oven to 375 degrees. Pierce sausage all over with the tip of a paring knife.
- In a large skillet, heat 1 tablespoon olive oil over medium-high. Add sausage and cook, turning occasionally, until browned, about 3-5 minutes. Transfer to a plate.
- Add remaining tablespoon of oil to skillet along with onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Stir in rice, then stock; season again with salt and pepper. Return sausage to pan and bring liquid to a boil. Add corn, cover, and bake until rice is tender and has absorbed all liquid, about 25 minutes. Let rest 10 minutes before serving. Top with cilantro leaves.
Source: Sara Welch
