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Sausage And Rice Casserole

Sausage And Rice Casserole

1 red bell pepper — cored and 1/2-inch diced (about 1 cup)
2 tablespoons extra-virgin olive oil — divided
1 small or 1/2 large yellow onion — 1/4-inch diced (about 1 cup)
12 ounces cooked Italian chicken sausage links — not breakfast sausage, cut into 1/4-inch slices*
1 orange or yellow bell pepper — cored and 1/2-inch diced (about 1 cup)

  • First step is 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 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
  • And then, With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken stock and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
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