Italian Sausages with Rice
From Cosmicmother 10 years ago
- 30min to make
- Serves 6-8
This is a staple in our house. I also use gluten-free farfalle pasta instead of rice at times. I adapted this from a spicier Spanish rice dish with chorizo, but my kids do not like it, so I make this with Italian flavours instead! Read more This is easily adaptable and I often change it up depending on what veggies, sausages and canned tomatoes I might have. See less
Ingredients
- 1 lb. or 5 links - Sweet or Mild Italian- turkey, chicken or pork sausage shopping list
- 1 1/2 cups long grain rice, rinsed shopping list
- 3-4 cups of chicken stock (to cook rice in) *Save any leftover stock as needed for the sauce. shopping list
- 3 T olive oil shopping list
- 1/2 large red onion, diced shopping list
- 1 large red pepper, sliced in 1-2 inch strips (any combo of bell peppers) shopping list
- 2-3 garlic cloves, minced shopping list
- 2 celery ribs, diced shopping list
- 1 796 ml (28 ounce) can diced tomatoes or petite cut stewed tomatoes shopping list
- 1/2 tsp. dried chili flakes shopping list
- 2-3 tsp. italian seasoning shopping list
- 1/2 tsp. dried fennel seeds, crushed (optional) shopping list
- salt and pepper to taste shopping list
- Parmesan or pecorino romano cheese for garnish shopping list
- ~for a hearty winter dish I sometimes add a Tablespoon of tomato paste when sautéing the veggies, to bulk up the sauce a bit. shopping list
- ~Optional add ins: fresh basil, baby spinach, peas, carrots, zucchini, broccoli, mushrooms. etc.. shopping list
How to make it
- In a medium pot or rice cooker, place the rice and appropriate amount chicken stock and cook according to your rice pkg. instructions.
- Place olive oil in a large skillet (that has a lid), and heat on medium high. Add sausage links to the heated pan and brown on all sides, turning frequently.
- Once the sausage links are browned, remove from pan. Add in onion, peppers, celery, garlic and chili flakes. Turning down the heat if needed, and adding more oil if needed. Stir frequently.(add mushrooms or zucchini if using)
- Meanwhile, slice sausages in 1/4 inch slices and return them to the pan when the veggies have softened. Add the Italian seasoning, fennel seeds, salt and pepper. Cook until the sausages have browned more.
- Pour the liquid from the tomatoes into the pan, and scrape up any bits from the bottom of the pan. Then stir in the rest of the tomatoes
- Turn the heat to low, partially place a lid on the skillet and simmer for 5-10 minutes. If the sauce seems too dry, add in a little chicken stock as needed.
- Remove pan from heat, and add in the cooked rice. Stir to combine. Taste and adjust seasonings if needed.
- Serve with Parmesan or Romano cheese, and add fresh basil or green onions if desired.
The Rating
Reviewed by 3 people-
Wow what a great recipe. I used just over 2 lbs of Italian Turkey Sausages for this recipe. LOL my guys need to see meat and 1 lb would not be enough. In error I had cooked double the and only scooped in what I felt was the correct amount and ha...more
NadineM
in Mississauga loved it
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This was so good! I really loved it! I omitted celery as I'm not a big fan, but added some diced zucchini- which was fantastic in it. For tomatoes I used stewed tomatoes that I mushed up a bit. What a delicious meal! I ate till I felt too full c...more
LindsayB
in Western loved it
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LindsayB's IMI review: Turkey Sausage And Rice
2/9/15
mommyluvs2cook
in Santa Fe loved it
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