This Italian Sausage and Rice Casserole with peppers is a back-on-track, one-pan plan kind of meal. It’s healthy food you won’t be sad to eat, weeknight fast, and leaves you with only one dish to wash at the end.

One pan sausage and rice casserole with bell peppers and fresh herbs

Lean protein? Check! Veggies? Yep! Whole grains? Uh huh. The gang’s all here.

On my totem pole of house chores, washing dishes is at the very bottom, above only snow shoveling (brrr) and vacuuming (I know it’s easy, but I despise it for some reason).

Hence, I’m always to add to my collection of healthy one pan recipes, meals that cram all the healthy food groups you need into a single pan. This sausage and rice casserole is a prime example. 

All you need to make this Italian sausage recipe is a knife, a cutting board, a wooden spoon, and one sturdy skillet. That’s less time washing dishes, and more time enjoying your tasty dinner (and dessert!).

A pan filled with sausage, rice, bell peppers, and fresh herbs

About this Italian Sausage and Rice Casserole Recipe

This recipe is an adaptation of my Cabbage and Sausage Skillet. The flavor profiles of the two dishes are completely different, but both offer the speed and convenience I’m seeking on a weeknight.

If you plan your recipe prep carefully, this sausage and rice casserole can be ready in just 30 minutes.

The Ingredients

  • Italian Chicken Sausage. Italian sausage is made of herbs, spices, and whichever type of meat you select. It has oodles of flavor built in, making it an ideal ingredient for a quick casserole. To keep things speedy and healthy, I used sliced, pre-cooked chicken sausage, which is leaner than typical pork sausage.
    • If you prefer, you can use uncooked sausage cut into bite-sized pieces or removed from its casing and broken up. Be sure to cook the sausage pieces all the way through and be aware that it will extend the recipe’s cook time.
  • Bell Peppers. The pepper portion of this sausage and rice casserole. Bell peppers offer vitamin-C, vitamin-K1, vitamin-E, and vitamin-A, folate, and potassium.
  • Spices. Dried basil and red pepper flakes are give Italian flavor and a touch of heat.
  • Brown Rice. To keep things healthy, I used brown rice, which is higher in fiber and minerals than white rice. It cooks in the pan right along with the other ingredients, so no separate pan is required to prepare it.
  • Chicken Broth. Cooking the rice in chicken broth makes it more flavorful than using water. Choose low sodium so your casserole doesn’t become too salty.
  • Fire-Roasted Tomatoes. They add a touch of smokiness. The rice also absorbs some of their flavor as it cooks, and they are ultra convenient.

The Directions

  1. Brown the sausage slices in a large nonstick skillet, then remove to a plate. Sauté the peppers, onion, and spices.
  2. Add the rice, garlic, and red pepper flakes, stirring to coat. Cook until fragrant, then pour in the broth and tomatoes. Bring to a boil and stir, then cover and let simmer.
  3. Add the sausage and remove from the heat. Let stand with the lid on for a few minutes, until the rice is tender. Sprinkle with parsley and serve. ENJOY!

A delicious and flavorful one pan recipe that the entire family will love

Recipe Adaptations

  • Ground Italian Sausage. If you’re looking for ground Italian sausage recipes, you can easily swap the sliced Italian chicken sausage links I used in this recipe for ground sausage. Hot Italian sausage and mild both work well here, so feel free to choose whichever you or your family prefer.
  • Italian Sausage and Potatoes. Italian sausage and potatoes is a great combo and what I used in this Italian Sausage Skillet.
  • Vegetable Swaps. The vegetables in this dish are very flexible. Peppers are my favorite, but you can easily swap them for other veggies you have on hand. I think this recipe would be yummy with any mix of chopped broccoli, zucchini, and/or asparagus too. (Or try squash like in this Skillet Lasagna with Italian Sausage!)
  • Sausage Swaps. If you want to try this recipe with cajun, smoked, or Polish sausage, you can easily swap them in. I haven’t tried any of these modifications, but other readers have reported success with them all. (For cajun-style sausage, this Cajun Shrimp Boil Foil Packets is a great option.)
  • To Make Keto. If you’re in the market for keto Italian sausage recipes, then I recommend trying this Sausage and Peppers sheet pan meal or Crock Pot Sausage and Peppers. They are both Italian sausage recipes without pasta or rice.

How to Store, Reheat, and Freeze

  • To Store. Place leftover casserole in an airtight storage container in the refrigerator for up to 3 days.
  • To Reheat. Gently rewarm leftovers in a large skillet over medium-high heat until hot, adding a splash of broth as needed. You can also reheat this dish in the microwave until warmed through.
  • To Freeze. Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Italian Sausage and Rice Casserole

A skillet with the best one pan meal that's packed with veggies

More Healthy Italian Sausage Recipes

Recommended Tools to Make Italian Sausage and Rice Casserole

  • Cast-Iron Skillet. The perfect skillet for making this recipe. It’s an investment piece that you’ll keep for years.
  • Non-Slip Cutting Board. I love that this cutting board doesn’t move around while you’re chopping ingredients. 

You’ll love the time this Italian sausage and rice casserole saves, and your friends and family will love you for making it!

Quick and easy Italian Sausage and Rice Casserole. Cooks in ONE PAN! Smoky chicken sausage, juicy bell peppers, and brown rice in a tomato sauce. One of our favorite healthy weeknight dinners! Recipe at wellplated.com | @wellplated {gluten free}

Sausage and Rice Casserole

5 from 67 votes
Quick and easy Italian Sausage and Rice Casserole. Cooks in just ONE POT! Smoky chicken sausage, juicy bell peppers, and brown rice in a zesty tomato sauce.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 4 servings

Ingredients
  

  • 2 tablespoons extra-virgin olive oil divided
  • 12 ounces cooked Italian chicken sausage links not breakfast sausage, cut into 1/4-inch slices*
  • 1 red bell pepper cored and 1/2-inch diced (about 1 cup)
  • 1 orange or yellow bell pepper cored and 1/2-inch diced (about 1 cup)
  • 1 small or 1/2 large yellow onion 1/4-inch diced (about 1 cup)
  • 1 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup instant brown rice*
  • 2 cloves garlic minced
  • Pinch red pepper flakes optional
  • 1 cup low-sodium chicken broth
  • 1 15-ounce can fire-roasted tomatoes in their juices
  • Chopped fresh parsley optional for serving

Instructions
 

  • 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.)
  • 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 broth and canned tomatoes in their juices, 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 re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.

Notes

  • If you prefer, you can use uncooked sausage cut into bite-sized pieces or removed from its casing and broken up. Be sure to cook the sausage pieces all the way through and be aware that it will extend the recipe’s cook time.
  • *I have not tried this recipe with regular (not instant) rice or with white rice instead of brown. Because regular (non-instant) rice’s cooking time is much longer, if you want to experiment and use it instead of the instant, I would suggest sautéing the meat and vegetables in one skillet (you can drain the tomatoes first, then add them to the sausage and peppers at the end, heating until most of their liquid evaporates) and cooking the rice in its own pot. Then, combine the two at the end with a bit of extra chicken stock as needed if the mixture is too dry. Again, I haven’t tried the recipe this way, but that is my best suggestion.
  • *If you use white instant rice (instead of brown) please note that the cooking times and liquid needs for the two do vary. I'd add a little less liquid, check the skillet early to make sure the rice does not overcook, and then add a little more liquid toward the end if it seems dry.

Nutrition

Serving: 1(of 4), about 1 3/4 cupsCalories: 277kcalCarbohydrates: 24gProtein: 20gFat: 11gSaturated Fat: 2gCholesterol: 66mgSodium: 1215mgFiber: 4gSugar: 4g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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Recipe Rating




158 Comments

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  1. I can completely relate. We didn’t have a dishwasher for a couple years when we moved into our house and I hated the amount of dish washing I had to do. One pan/pot meals are amazing! This looks so yummy!

  2. Beautiful. healthy vibrant dish Erin! I love using brown rice, don’t use it nearly enough in my cooking (:5 stars

  3. luv it. got to go get instant brown rice… what’s with dishwasher installers lately!! they’re givin us all trouble. I bought in store to be deliver/install. drivers said: “truck too big, won’t fit on your street” at 4 p.m Friday .. delivery from 7 a.m.-11. re street, just not true. luckily I went to another store and bought a better washer and luv it. but installers complained they had to bring it up stairs.. dah… everything sometimes just get nuts. you can’t eve pay to have things done right any more. so I totally am with your frustration. just hope nothing else goesssssssssss.5 stars

    1. Thanks, Maude! Isn’t it funny how a seemingly simple things can get drawn out? Here’s to appliances running as they should!

    1. Just made this in the instant pot and it was sooooooo good! I used mild Italian sausage because that’s what I had on hand. I sautéed the veggies and meat and then added the rest of the ingredients and set it to manual for 20 minutes. I did a natural release. It’s fantastic and still a one dish meal! I love that it’s brown rice and you can’t even tell.5 stars

  4. I’m not a huge Italian sausage fan so was glad to see that you used chicken Italian sausage..my assumption is that maybe it’s finer ground and not quite as chunky. They did something yesterday on The Chew with this type and cooked it on a grill – treated it like a hot dog with homemade mustard, etc. Looked very good so I’ll try this casserole soon. Hope your trip was wonderful.

  5. Made this for supper tonight I used polska kielbasa for the meat. Loved it. Nice when good food is fast and easy. Helps that clean up is a breeze.5 stars

    1. Michelle, I’m so happy you enjoyed the recipe! Thank you so much for taking the time to leave this review!

  6. I feel the same way about my garbage disposer, which my new apartment does not have . You don’t know what you have until it’s gone!

    Thanks for this delicious recipe though!

  7. Made this for dinner last week and it was delicious!! I loved the left-overs for lunch the next day. Great recipe!5 stars

    1. Aimee, I’m so glad you enjoyed this! Aren’t the leftovers the bomb? Thank you so much for leaving this kind review!

  8. This was delicious!  I had to make a few changes because of what I had on hand.  First, I used about 5 oz. of Andouille sausage, cut into small pieces.  Second, instead of instant rice, I cooked 2/3 cup of white rice with 1 1/3 cup chicken broth in my rice cooker.  I then added the rice at the very end, when I added the sausage.   We really enjoyed this dish; it was a great way to use up my Andouille sausage.  Thank you!5 stars

    1. I’m so glad to hear you enjoyed the recipe, Jocelyn! Thank you so much for reporting back and sharing your swaps.

    1. Awesome, Hannah! I’m happy to hear you enjoyed the recipe. Thanks for taking the time to leave this great review!

  9. I made this recipe a couple of weeks ago and absolutely loved it. It was so full of flavor. I didn’t tell my boyfriend it was Italian chicken suausge until he took a bite and he loved the healthy alternative! We’ll definitely make this one again. He even shared your page with a co-worker since we’re all looking for healthy meals that are still delicious and easy to make. We’re making the lemon chicken sheet pan recipe tonight!5 stars

    1. Jill, I’m so glad to hear you enjoyed this recipe! Thanks for taking the time to share how it went, and thanks to your boyfriend for sharing my site and recipes. (P.S. I hope you love the lemon chicken!)

  10. Made this recipe tonight and it was delicious! My hubs said it tastes so fresh and that this one is a keeper. I am so happy, since it’s healthy, filling, and EASY! Thank you Erin for another great recipe :)5 stars

    1. Becki, I’m so happy to hear the recipe was a winner! Thanks so much for taking the time to share your feedback. :)

  11. Made this for meal prep last week. So yummy!! I couldn’t find the italian chicken sausage so I just got hot chicken sausage and it was relish 5 stars

    1. YAY Elaine! So excited to hear that. Thanks for trying the recipe and taking time to report back and leave this lovely review.

  12. Loved it!  Used chorizo and got that spicy flavor!  Also didn’t have quick brown rice so used long grain white rice.  Added 1/2 cup more chicken stock and simmered an additional 5 minutes.  Yum!  Definitely a keeper!5 stars

    1. I’m so glad to hear you enjoyed the recipe! Thanks so much for giving it a try and taking the time to share your tweaks!

  13. I made this tonight and it was delicious! I just have to say thank you for your notes on the recipe. I didn’t have instant rice and was trying to figure out what changes to make when cooking. Then I thought to look further to see if there were any suggestions for regular rice and there WAS! So super helpful. Thank you for the awesome recipes:)5 stars

    1. Chrissy, I’m so glad to hear you enjoyed this recipe and that the notes were helpful for you! Thanks so much for taking the time to leave this awesome review.

  14. I don’t usually review recipes that I have changed when preparing them, but I’m posting this for people who don’t like, or don’t have, instant brown rice. Instead, I substituted 1 c. raw basmati rice (which doesn’t require as much liquid as regular long-grain raw rice) plus only 1/4 c. to 1/3 c. more chicken broth. After bringing the dish to a boil, I reduced the heat and simmered it, covered, for approximately 15 – 20 minutes. [I didn’t have Italian sausage either, so I used a a quality, smoked fresh Polish sausage which I had in the frig — and I omitted the basil.] Turned out great!5 stars

  15. This is amazing and so flavorful! We’ve added some spinach before to get some extra veggies otherwise this one is a must!5 stars

  16. I made this recipe for my family tonight and it was a huge hit!!! It was the most peaceful dinner in a long time………not one single complaint from my four kids……….AMAZING!!! They gobbled it all up and loved it.5 stars

    1. HOORAY Jen, I’m SO happy to hear this recipe was a hit for your family! Thank you so much for this awesome review!

  17. This is very good. I used leftover white rice. Also added one of my favorite spices, Penzeys, old world seasoning. Very, very tasty.5 stars

  18. Thank you for sharing your awesome recipe. I used red quinoa, veggie broth, and vegan sausage as replacements….the kids loved it ?5 stars

    1. Hooray Nadeshia, I’m glad to hear this recipe was a hit for your family! Thanks for sharing your review and tweaks!

  19. Made this for dinner tonight. It was delicious! Hubby had seconds and our teenager gobbled it up :-)
    I used mild Italian sausages, white instant rice, and jar of my mom’s stewed tomatoes as that’s what i had on hand and it was still yummy.5 stars

    1. HOORAY! Lori, I’m so glad to hear this recipe was a winner. Thanks for giving it a try and taking the time to report back!

  20. I love Italian sausage but if I serve my wife a few links of it on a sub roll with peppers, onions and tomato sauce, she is not happy.  I made this recipe for her in a cast iron skillet on the gas grill and not only did she love it, the stove top stayed spotless.  Great recipe. Thank you.5 stars

    1. Rich, that is wonderful to hear! I’m so glad it was a hit for both you and your wife. Thanks for letting me know and taking time to leave this review!

  21. If I wanted to use cauliflower rice, would you suggest cooking the rice separately and then adding to the pan at the end just to combine before serving, or could the cauliflower rice be cooked in the pan with the sausage? If so, for how long?
    Thanks! Looks delicious.

    1. Siciliana, if you want to go this route, I’d simply saute the sausage and peppers, omit the chicken stock, and cook the cauliflower rice separately. You could also add the tomatoes to the peppers once the peppers have started to brown (drain them first) and let the liquid cook off. Then, mix it all together at the end. Cauli rice doesn’t cook like brown rice, so I’d worry about how that would all come together if you followed the steps as written. This is definitely an experiment (I’ve never tested the recipe this way, it’s only a suggestion), so if you do decide to play around, I’d love to hear how it goes!

  22. This looks like a dish I would love to make. What would happen if I left the rice out, since I only have Japanese rice? Would I have to adjust the recipe? I live in Hawaii.5 stars

    1. Hazel, I’d suggest cooking the rice separately from the sausage and cabbage, then stirring the dish together at the end. I hope you enjoy it!

  23. LOL I don’t even know what I would do without my dishwasher! I recently had to do something similar for a washing machine – almost 4 weeks with no washing machine!! Anyways, loving the flavors in this recipe. And a sausage and rice casserole is just so comforting!!5 stars

  24. Made this last night. I used Carolina Aromatic Rice (grown locally in SC.) I followed your suggestion and drained the tomatoes (a little). I also put in the entire 1 cup of chicken broth, let it simmer uncovered for about 5 minutes, then stirred in the cooked rice, covered it and let it simmer another 5 minutes. Off heat for another 5 min (as per the recipe) and it was perfect. The rice held up even with the extra liquid.5 stars

  25. Made this last night and it truly was so tasty…we loved it! My husband said that he would like the sausage cut a bit smaller so he could have some in every forkful – easy fix, huh? The amount of spice (red pepper flakes) was spot on. Thanks for another good recipe to add to my pile of recipes!!!5 stars

  26. We loved this. I used white rice that I cooked earlier in the day. I made 2 cups of rice which turns out to be about 3 C cooked- a little too much rice so next time I think 1.5 cups will be fine. I sauteed everything earlier in the day except the tomatoes and then just threw it together in the skillet to heat it up. I added probably about half a cup of chicken broth so it had a little liquid in it. Great for nights when you’re in a hurry if you can prep earlier in the day. thanks!5 stars

  27. I didn’t have instant rice so i cooked the rice with ck stock then followed the recipe as written including adding the tomato liquid. Instead of mixing it together I spooned it over the rice. It was amazing!5 stars

  28. I made this recipe with long grain non-instant white rice. I reduced the broth by 1/3 cup and simmered on low for 20 mins once the broth was added. The flavour was alright; not bad at all.

  29. I always always use italian sausage to make spaghetti and meatballs, but had just one package and didn’t know what to do with it! I made brown rice in the instant pot and then did everything else in a skillet. My husband will eat it leftover better this way! Thanks for the good recipe!5 stars

  30. I’m going to make this dish with a few exceptions, long grain wild rice instead of instant brown. also I’m going to dice up some sweet potato and brown the bits to toss in with the rice, sausage, onion, and peppers. I usually use all three types of the sweet peppers whenever a recipe calls for pepper. because everyone loves colorful inviting food. Adding the sweet potato to drive in more nutrients. I’m a fulltime busy working mom of a five year old and 14 months old girls. Working until 430 at night leaves little room for homemade dinners. Which I feel entirely guilty that I have to make food from sctratch for my girls but we also eat McDonald’s twice a week. It’s kind of loving a lie, lol. I’m going to try your recipes and preperation methods for the next month and see what time saving I can find using health options and as close to ‘from scratch’ as possible! It’s like you say about your grandma. I want to make food that I’m not ashamed to tell people my kids eat IE McDonalds mystery nuggets three times a week?5 stars

    1. Becki, I hope you all absolutely love this recipe and that it is a win for your dinner routine! So you know, the recipe is written for instant brown rice, so long grain rice will take longer and might require a different amount of liquid. I just wanted to make you aware before you decide to play around with it.

  31. Making this for the second time tonight! I add andouille sausage plus a can of pinto beans. The first time I made it I added about three stalks of celery too! So yummy! I’ve shared this with a bunch of my friends ?5 stars

  32. This looks fabulous!  Wanting to sub 1/2 brown rice and 1/2 cauliflower rice-can you tell me about how much cooked rice that would be?  Not sure if minute rice translates the same as regular brown rice (which I know 1 cup dried equals 4 cups cooked).  Thanks so much!

  33. I don’t think I’ve ever actually posted a recipe review before, but I had to for this.

    DELICIOUSNESS! This was so good I was barely able to stop in time to save some for lunch tomorrow!

    Thanks!5 stars

  34. My family enjoyed this meal. It was quick and easy to make. I was surprised with the combination of the sausage and rice but, it turned out great!5 stars

  35. Hi Charlotte, is it possible that you used regular brown rice instead of instant as stated in the recipe? That would definitely affect the cook time and liquid ratios. Many other readers have tried and enjoyed this recipe, so I truly wish you would have loved it.

  36. What a great recipe. I use smoked sausage because that is what I had on hand. I had all the other ingredients in the pantry. I will be 80 years old in December, and I am in very poor health. I am recently off oxygen, but I was able to put this together all by myself. Beats having to grab a cold sandwich by a mile. My grandson came In when it was almost ready. He also loved it.

    Thank you very much for sharing. I am going to try all your recipes soon.5 stars

    1. Mary, I am so so soooo happy to hear this. Thank you for sharing your feedback and taking time to leave this wonderful review!

  37. This is delicious. I took the sausage out of the casing and cooked it. It froze well enough to take it to camp and share with friends who also enjoyed it!5 stars

  38. Erin, I am on a roll with your recipes.  This was delicious!  I’m so impressed with all of your recipes.  I didn’t read the instructions well enough unfortunately.  I didn’t get the precooked chicken sausage. I used the hot Italian chicken sausage and cooked them fully prior to making the recipe. It took a little more time, but I have to tell you that it was just a lovely dish!  My husband didn’t even realize that it was brown rice!  That’s a real winner. I couldn’t help myself but add some baby Bella’s and was a nice addition. Served with a simple side salad and was just a fabulous meal. You, once again, out did yourself. This will be a keeper recipe. Looking forward to making many more of your recipes. Thanks for sharing recipes like this that make us  all look like great cooks. 5 stars

    1. This made my day, Diane! Thank you so much for taking the time to share this kind review! I’m happy you enjoyed this recipe!

  39. My husband brought pork Italian sausage home from the grocery store instead of the “Italian seasonings” written on our list. Since I had no plan for Italian sausage, I started Googling and came across your recipe. It was absolutely delicious and fits perfectly into my “one pot” preferred style of cooking. My two teenagers and husband also gave it the “thumbs up”. The flavors blend so well together! Next time, I will try chicken sausage and fire-roasted tomatoes (only had standard diced tomatoes on hand) and see how those flavors taste. Thanks for adding a new standard to our family dinner menu!5 stars

  40. Great recipe! We had some left over basmati rice in the fridge and chicken sausage chicken sausage that needed to be used. This was very easy, my wife and I loved it. I added a little oregano, but that was the only change. Thanks!5 stars

  41. I made this with regular brown rice and used your suggestion. It turned out delicious. I drained the tomatoes and only used 3/4 of a cup of chicken stock. Very yummy 5 stars

    1. Hi Kim, I’m very sorry to hear that this recipe wasn’t to your tastes. I (and many readers) have loved this recipe, so I really wish you would’ve enjoyed it too!

  42. I know we don’t have istant rice where I am in Australia so can I use microwave brown rice that cooks in 90 seconds in the sausage and rice casserole. Thanks so much it sounds delicious.

    1. Hi Yvonne! I haven’t tried the recipe with microwave rice, but if you want to experiment, I would suggest sautéing the meat and vegetables in one skillet (you can drain the tomatoes first, then add them to the sausage and peppers at the end, heating until most of their liquid evaporates) and cooking the rice in the microwave. Then, combine the two at the end with a bit of extra chicken stock as needed if the mixture is too dry. Again, I haven’t tried the recipe this way, but that is my best suggestion. I hope you enjoy it!

  43. This recipe was a big hit with our whole family, including the picky middle schooler. It was easy and flavorful Made me look like a rockstar versus the frazzled working mom I am. Thank you!5 stars

    1. Hi Dorothy! If you look at the recipe instructions at the bottom of the post, you can find the exact timing for each step of the recipe. At the end of Step 3, it says to simmer for 5 minutes. I hope this helps!

  44. Life Hack – made this as written, but had tons of leftovers. Need to learn to cook for two. Nevermind. Bought a 3-pack of red/yellow/orange peppers to make this dish. Which of course leaves one pepper leftover. Stuffed said leftover pepper with aforementioned sausage mixture, topped with mozzarella and baked for 45 minutes. just WOW. Everything’s better with bell peppers. Just sayin….5 stars

  45. I had some Pork Italian Sausage still in the deep freeze from last summer’s CSA so I arrived here looking for a recipe to use it up. This worked fine with pork and I may use it again for the Chorizo that’s been hanging out in the deep freeze. (Trying to use up everything in the freezer before buying any more meat.) I look forward t coming back to this and trying it with Chicken Italian Sausage when I start restocking the freezer. I suspect that it will become one of my go to meals. I used a Wild Rice Blend, cooked in the Pressure Cooker using homemade chicken stock and mixed it in along with the sausage at the end. It gave a wonderful texture and taste that, I suspect, would have not been present with instant rice. Thanks for your recipe!5 stars

  46. I had a bunch of grilled hot italian sausages in the fridge & found your recipe when I googled recipes for leftover sausage. I just made it this afternoon and it is slowly simmering on the stove while my husband does his workout. When he walked in from work he noticed how good the kitchen smelled. I tasted it just now and it is sooo delicious! I am sure this will be a regular dinner for us. Being a cheese lover, I am thinking about topping it with some grated cheese. Just not sure which one. Cheddar, parmesan, asiago? I’ll let you know what we choose. Thanks for the recipe.5 stars

  47. I did not have instant rice. I still used 1 cup of rice, added to pan to coat the grains, then added 2 cups  of chicken broth and cooked for 20 minutes. After 15 minutes, I added the sausage back in.  Came out perfectly 5 stars

  48. I made a variation of this tonight with precooked brown rice I had that was in my freezer and crumbled mild Italian sausage. Also just regular canned diced tomatoes because that’s what I had. Lots of red pepper flakes, too. So comforting and tasty!!5 stars

  49. I have made this several times and each one was delicious. I have made it with chicken sausage and several plant based sausages because we eat mostly vegetarian dishes. The recipe remains on my A List.5 stars

  50. Absolutely LOVE this recipe. I’ve even used vegetarian meatless “sausage” when it was all I had on hand and it came out fantastic!! Big hit with my whole family. I also added in sliced jalapeño with my bell peppers for some added heat. Delicious!

    Just wanted to point out that your ingredients list says chicken broth, and the recipe instruction say chicken stock. I’ve used broth when making it and it was great so I’m not sure if it matters, just thought I’d let you know!5 stars

    1. I’m so pleased that you’ve enjoyed the recipe, Cassidy! Thank you for sharing this kind review!

  51. Great dinner! I added a lot of veggies and it was just as great.

    It was super easy to do and super tasty. I didn’t need to add salt at all since the chicken broth and sausage are salty.

    Must try !5 stars

  52. I’d some leftover Bratwursts and fancied rice and this recipe came up top of the search results when I googled sausage and rice recipe. 

    I had to adapt to what I had in the house (organic white basmati) but it’s worked really well. We topped with a gremolata and a squeeze of lemon finished it off lovely. 

    Thanks for the great recipe!5 stars

  53. I have already made this twice in the past month and love it!  super quick and easy and healthy meal!  I love making this and enjoying throughout the week, makes for a fast and filling mean amidst crazy work from home chaos!  thanks for the great recipe!!5 stars

    1. Hi Lisa! Unfortunately, I’ve only tested the recipe with tomatoes, as they provide both flavor and liquid to the dish. If you decide to play around with a swap, I’d love to hear how it goes!

  54. Great flavours! I used hot Italian sausage and they were from Costco (so quite large) so it took a little longer for them to cook through in the water. I made this recipe with real brown rice which I cooked with half water half vegetable stock, and I added fresh ginger and basil from my garden. It turned out wonderful!5 stars