Sausage + Rice Casserole


Article by Sara Welch, Dinner at the Zoo

Photography by Sara Welch, Dinner at the Zoo

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.


  • 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


  1. Preheat oven to 375 degrees. Pierce sausage all over with the tip of a paring knife.
  2. 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.
  3. 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

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