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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 cooked sausage and remove from the heat. Let stand with the lid on for a few minutes, until the rice is tender (no oven needed!). 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 (like red potatoes; Yukon gold potatoes may lose their shape when simmering here) 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, asparagus, and/or mushroom 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. I would not recommend ham in this recipe. (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 fridge 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!

Sausage and Rice Casserole

4.81 from 265 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 minutes
Cook: 20 minutes
Total: 30 minutes

Servings: 4 servings


  • 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


  • 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.



  • 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.


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 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!

Learn more about Erin

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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 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

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

  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. Love the creative casserole. So often casseroles are just ground beef, a starch and a can of soup!5 stars

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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.3 stars

  30. 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

  31. 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.

  32. 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

  33. 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!

  34. 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

  35. 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

    1. Isabel, thank you so much for taking the time to report back! I’m glad to hear you enjoyed the dish!

  36. 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.

  37. 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!

  38. 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

  39. 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!

  40. 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

  41. 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

  42. I reduced the sodium be omitting the salt and using no salt added tomatoes and added some fresh herbs. It was yummy5 stars

  43. Family loved it. I use normal brown rice and cooked it first and the put it with everything still turned out amazing5 stars

  44. 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

  45. not the best. No one in my house wanted to try it.  After trying it they went on Grubhub to order food. Sorry ? 

    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!

  46. 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!

  47. 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!

  48. 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

    1. Thank you for taking the time to share this kind review and your hack, Stephanie! I’m so happy this recipe was a hit!

  49. 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

  50. 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

    1. I’m so pleased to hear that this recipe was a hit, Lucia! Thank you for sharing this kind review!

  51. 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

  52. 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

  53. 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

  54. 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!

  55. 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

  56. 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

  57. 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. I’m so happy that you enjoyed the recipe, Marissa! Thank you for sharing this kind review!

    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!

    1. Hi Ashley! As long as you’re using instant rice, then you can add it uncooked. I hope you enjoy the recipe if you try it!

  58. 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

    1. Janay, a can of regular diced tomatoes (not fire roasted) would be the best swap. Otherwise, you could cut up enough tomatoes until you have 15 ounces worth, and then add more liquid if the mixture starts to get too dry.

  59. Fantastic one-pan recipe. So easy, didn’t take long to prepare, and tastes delicious!! I doubled the recipe to have leftovers. Family loved it. Will definitely cook this again.5 stars

  60. I’ve used minute rice, I’ve also used kielbasa sausage, a can of cream mushroom, cream of potato an shredded cheese. It all tasted great !!
    It’s a crowd pleaser.. thank you..5 stars

  61. Hubby stumbled on this recipe and we had all the ingredients. We substituted tomato juice (drained from tomatoes) for the chicken stock and used Basmati rice instead of instant. Excellent recipe, it’s a keeper.. And the house still smells wonderful! Thank you.5 stars

    1. Hi! Trying to use regular long grain rice instead of instant. Did you cook the rice separately? Or at the same time as everything else? If so, what was the cooking time for the rice and measurements? Thanks!

    1. Hi Pat! From what I can find online, it sounds like they’re basically the same thing. However, I haven’t used this type of rice in the recipe myself. If you decide to try it, I’d love to hear how it goes!

      1. Hi Erin,
        I made this last night with boil in the bag brown rice, added about 3/4 cup extra chicken stock and let it all simmer together for about 15 – 17 minutes. It was delicious! Thank you for the fast reply and the amazing recipe.?5 stars

  62. Made this tonight and my kids said it was the best meal i ever made. even my picky eater loved it. I used regular brown rice and just cooked it separately from the rest and mixed it together at the end. it was delicious.5 stars

  63. I’m curious to know how this would come out using Orzo! If any ideas or suggestions I’d really appreciate it!

    1. Hi Charlotte! I’ve only tested the recipe as written, so it would be a complete experiment. Orzo will require a different amount of liquid and cook in a different amount of time, so you’ll want to factor those differences in before playing around with it. I hope you enjoy the recipe if you try it!

  64. I made this tonight and used long grain brown rice. I followed the directions and that you suggested and cooked the rice separately and added it in the end. Turned out great and even my kids who tend to be picky eaters ate it!5 stars

  65. I use this recipe, but I use basmati or jasmine rice. I double the stock and cook for 20 minutes instead of 5!5 stars

  66. I need easy recipes these days because I’m 34 weeks pregnant and my energy is limited so this is perfectly simple but delicious! I only ever have regular rice so I just eliminated the chicken broth and once everything else was combined I brought it to a boil, added the brown rice I made separately and turned off the heat. That way some of the excess canned tomato water was absorbed without making the rice mushy and the rest boiled off.5 stars

  67. Used a brown/wild rice mix and did it microwave. Added it to the recipe and enjoyed.. recipe is a keeper. Thanks5 stars

  68. Added mushrooms and Italian seasoning, then a splash of olive oil and freshly grated parm at the end after cooking. I’ve made it as written then with the adjustments. It’s delicious both ways! Thanks!5 stars

  69. Hi- can I use a can of fire roasted crushed tomatoes, or do you recommend whole tomatoes? Thanks!! Looking forward to making this tomorrow!

  70. Good family recipe!
    Because I didn’t have some ingredients on hand, I had to make some adjustments.
    Instead of the rice, I parboiled buckwheat and used that. Instead of tinned tomatoes, I used garden tomatoes from the freezer. Instead of basil, italien seasoning. And I added some spinach bc I’m always trying to get more veggies into the kids! Otherwise, I kept the original proportions and it turned out nice.5 stars

  71. Since I didn’t have chicken sausage or canned tomatoes I used pork sausage and salsa…it tasted like Spanish rice with a little kick…it was very good…5 stars

  72. So, so good!! We went a little heavier wit the crushed red pepper and garlic because my husband and son prefer a little heat ~ we LOVED this recipe! I made it on a Friday night but will definitely add it in the rotation for a weeknight meal as it came together so quickly and was sooooo good.
    I guess it doesn’t apply so much to this recipe so much but I can’t than you enough for taking the time to suggest gf,df,soy free ways to make your recipes!!!5 stars

  73. Wow, loved this dish! Kind of reminds me of deconstructed stuffed peppers. I used regular jasmine rice and simmered with chicken stock and rest of ingredients for 18 mins and came out perfect! Sprinkled with a little mozzarella and it was perfect!5 stars

  74. I made this recipe because it sounded delish, I had sausage thawed but I did not have the same ingredients. So…I used asperagus (no peppers). No brown rice so I used a pkg of Knorr Spanish Rice minus most of the “clump” of flavor. Just 1 cup of broth. Didn’t have diced tomatoes but did have a very good marinara sauce with chunks of tomato. I’m eating it now and really like it! Next time I will add parmesan and some frozen peas. I omited the crushed pepper as I don’t like it but prepped my skillet gently with a spicy oil. Its a great basic recipe and leaves room for experimentation. Thank you !5 stars

  75. This is a great recipe! I have made this several times in the past year and it never disappoints!! This is a great option, as it is both healthy and delicious! Thank you!5 stars

  76. Delicious and easy! I used some leftover brown rice from the fridge and only used 1/2 cup chicken broth. I also tossed in a few baby bella mushrooms when I added the peppers and onions.

    So impressed with how the dish came out. Husband and little kid appoved!5 stars

  77. Loved the recipe. I didn’t have Italian sausage so I used pineapple bacon chicken sausage. I also used microwave rice with quinoa in it. I then added blue cheese after the whole dish was done cooking. It’s good plain and with blue cheese5 stars

  78. Amazing!! Used smoked chicken/turkey sausages from Costco, quinoa instead of rice (cooked this in a separate pot with water & chicken broth) & a can of stewed Italian tomato chunks. Added the quinoa at the end. Such an easy meal and full of flavour. This is going in my weekly rotation! Thank you for the wonderful recipe.5 stars

  79. This came out so good! All the flavors go very well together. I didn’t have fire roasted tomatoes or instant brown rice so I made my own fire roasted tomatoes smothered in olive oil and garlic and just added some leftover brown rice from the night before. Put a little bit less chicken broth than the recipe and it came out great!5 stars

  80. I made this with bulk sausage and regular (non-instant) white rice more or less by the method in your 2nd Note. I skipped the tomatoes, basil and parsley, but added fresh spinach near the end of my sautee time. Then I deglazed the pan with chicken broth and stirred in cooked rice and also some feta cheese. It was SO good! Thank you for a great easy recipe idea!!5 stars

  81. I used regular brown rice. I had to add 1 cup of water with the 1 cup of chicken broth. Then I just added chicken broth as needed but it turned out amazing.5 stars

  82. I made this dish for my husband and our friends who joined us for dinner. Everyone really enjoyed it! I used Italian sausage, as the recipe called for, and it was delicious. May switch it up and use kielbasa or another sausage in the future. Will probably add a little more red pepper flakes too just to add an extra kick.5 stars

  83. This was so simple and delicious! Followed the recipe and made some adds/changes based on reviews. I used chicken garlic sausage(our favorite) added some red wine, Italian seasoning, used regular rice so more broth (used low sodium broth), navy beans and topped it with parmigiana cheese when serving. So good we both had seconds! Will make this again and again! Thanks for the great recipe!5 stars

  84. This was the perfect recipe for ingredients I had on hand. Really like that it listed different options and substitutions. So easy to put together. Came out great and was even better the next day.

  85. I had good success with it using uncooked Mediterranean sausage taken out of the casing, and regular Jasmine rice that I precooked lightly. I also added some chopped crimini mushrooms. Excellent recipe!5 stars

  86. Just found your website and this recipe from my Google feed and so glad I did! Trying this recipe this week. Would
    You mind sharing your preferred brand of chicken sausage? Excited to try this healthier version of sausage and peppers!

    1. Hi Michelle! I normally pick up whatever is available in my store but Premio sausage is a nice brand. Can be found at most Costco’s, Sam’s or Target. Hope you enjoy it!

  87. I made rice roni and combined it once done cooking. The chicken stock is unnecessary given it makes the rice Soggy. No salt either as the chicken sausage has enough salt. Will not make again

    1. Hi Rms! I’m sorry to hear you had problems with the dish. This recipe was for brown rice NOT rice roni which is where the recipe probably went wrong.

  88. Just found your blog!! This recipe was delicious (made as written except no onion and double garlic) and it truly was a fast weeknight meal and healthy! The directions were well written and this came together beautifully. Thank you! Can’t wait to check out more of your recipes!5 stars

  89. Awesome recipe! We made it with regular rice, cooking it separately then adding it near the end so as to absorb the liquid but not get too pasty. A fave for this family. 😍5 stars

  90. This was amazing! Even my picky eaters enjoyed it!
    I didn’t have instant rice so I made brown rice separately but cooked it with chicken broth and then added it in toward the end. I also added fresh basil rather than dried since I had a bunch needing to be used.
    Very simple, delicious meal that is going to be on our regular rotation!5 stars

  91. I added habanero peppers, cayenne and extra crushed rep pepper. Also substituted fire roasted tomatoes for tomatoes with chiles. I tasted it (it’s still cooking) and it’s sooooo good. The only issue I’m having is I used long grain white rice and it’s taking forever to fully cook the rice. Definitely will cook it separately next time like Erin said5 stars

  92. Delicious and easy to make. Whole family loved it. The only alternation I made to recipe was I used mild Italian sausage – just because I had it on hand.5 stars

  93. Excellent, I used basmati rice and it was awesome. We prefer our bell peppers with some crunch therefore, I did add them during the 5 minutes at rest. I will definitely redo it again.5 stars

  94. Must say this recipe is delicious. Didn’t have brown rice do used white rice. Use 1 1/2 cup of broth and cooked for 20 minutes. I have just added this new recipe to my list. Thank you for sharing.5 stars

  95. Delicious.
    I made this with uncooked brown rice and simmered for 30 minutes instead of 5 after bringing mixture to a boil. (Based on cooking directions for rice)

    I also used italian seasoning and put the sausage back in at the same time as the broth and tomatoes.

    Everything was juicy and moist and scrumptious.5 stars

  96. I just finished making this recipe and it turned out delicious

    Thank you for the idea

    I had some chicken sausage links and was unsure what I could do with it and this came in handy. My links added so much flavor and I love the texture of the minute rice brown rice5 stars

    1. I’m so sorry you had trouble with this recipe, Rick. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too! It’s hard to say what went wrong without being in the kitchen with you.

  97. Very tasty. I used hot Italian sausage, green and red pepper, and because I only had regular brown rice and wanted to eat sooner than later, used farro instead. Lots of flavour. Easy to make. Quick meal with minimal prep and clean up.5 stars

  98. Delish ! So quick & easy~I doubled the recipe & it still turned out perfectly .
    I sliced partially frozen Italian Sausages & used 5 Minute LGrain Minute Brand White Rice
    I followed all Cooking Instructions
    Instead of my Skillet, I used a Braiser (can’t live w/o ;) Luv the 1 pot meals !5 stars

    1. I made this with raw spicy Italian pork sausage and regular short brown rice. I cooked the rice separately in chicken stock (45 min) and then mixed everything together in the end, added 1/2 more cup of chicken stock and let it simmer for another 5 minutes. It turned out so well!!5 stars

    1. I’m sorry to hear that you had trouble with this recipe, Grace. Did you use the exact type of rice listed in the recipe? If not, that could be what went wrong. I hope you still enjoyed the recipe!

    2. I had trouble with this. I did exactly as the recipe said, however I doubled the rice and broth. Maybe that’s why the rice just never seem to cook well and came out hard. I wouldn’t think that would make a difference though.

      1. Hi Stacey! I think if you are doubling the rice, you are going to need to cook it longer, also did you use instant rice?

        1. Hi, yes I used instant rice. The texture just wasn’t the same as regular rice. Maybe cooking regular rice separately and mixing it in later would solve that problem.

          1. Hi Stacey, texture will definitely be different when using instant vs. regular, and using brown vs. white. You could try that! If you decide to experiment that way, let me know how it goes!

  99. Easy and budget friendly recipe. If you chop your veggies and slice your sausage ahead of time, this recipe comes together quickly. It’s delicious and quite filling! Thank you for this lovely recipe!5 stars

      1. Hello Erin, and thank you for this recipe…..just one question… how many inches in diameter is considered a “large” skillet?
        Thank you,
        Lisa E.

  100. I had ingredients and looked up recipes and found this one! I used canned tomato sauce because that’s what I had on hand. Turned out wonderfully! My husband called it “wifeylaya“
    I will have to try to make jambalaya now. Thank you Erin!5 stars

  101. Hi can you use just normal pork sausages? Also I can’t find fire roasted tomatoes anywhere. Can I just used tinned chopped tomatoes?


    1. Hi Avani! Yes, you can swap the fire roasted tomatoes for regular tomatoes. They won’t have the same smokiness, but they’ll still be tasty! You can also use pork sausage (just make sure it’s not breakfast sausage).

  102. Great recipe Erin, made for dinner, and my wife and she loved it. Great recipe and I did as well.5 stars

  103. Made this today except tweaked it to be vegetarian and still turned out amazing! Thanks for the great recipe! Will be making it again :)5 stars

  104. I was looking for a recipe to use sweet Italian sausage and came across this. I only had regular brown rice, so I cooked the rice separately in chicken stock and the liquid drained from the fire roasted tomatoes. After cooking the sausage I cooked some mushrooms, added the onions and 1 red pepper when the mushrooms had cooked off most of the water, added a cubed zucchini a minute before adding the rice, tomatoes, and sausage to heat through. It was really delicious! We both kept going back for just another bite. Looking forward to the leftovers for lunch!5 stars

  105. I’ve made this several times with long grain rice (not instant). I cook the sausage first & pull it out. Then the onion, chopped veggies (i’ve even used fresh tomatoes from the garden), garlic, herbs/spices and saute, add rice & 2 cups chicken broth. Cook 20 min. w/lid on & then add back the sausage & wilt in some fresh chopped spinach. It’s a popular dish at my house!5 stars

  106. Thank you for sharing this recipe! Enjoyed it with uncooked chicken sausage, still a quick fix for a weeknight family dinner <35 stars

  107. Made this last night and it was awesome! The only changes I made were cooking my sausage in the air fryer and added some asparagus for more veggies.👍5 stars

  108. This was a great twist on the traditional sausage and peppers. I followed the recipe for the most part, however I used hot sausage and at the end added some sour cream as Jeff suggested in his comments. Delicious! The family loved it. So happy I doubled the recipe. Will definitely make again. The hanks for the recipe Erin.5 stars

  109. Delicious! Very spicy, too, which we love. My kids have asked that I add different veggies next time, so thanks for adding those adaptations to this recipe!5 stars

  110. The basics are great here. Used raw Italian sausages and added extra heat with 2 cups instant rice. Turned out great!5 stars

  111. I made this vegan and it was DELICIOUS!
    I used Impossible Italian sausages in place of real meat, but followed the rest of the recipe almost exactly as written.
    I didn’t have fire roasted tomatoes, so I just cut up a bunch of fresh grape tomatoes.
    I ate the entire thing in two days.
    Thank you.5 stars

    1. Hi Michele! So glad you enjoyed the recipe! Thank you for this kind review and feedback on making it vegan! So helpful!

  112. If you don’t have, or don’t want to use instant rice, the process for using regular rice is very easy! Just add one cup of white basmati rice, and extend the cooking time to 15 minutes. Stir at the end of 15 minutes and add the sausages. Cover, and wait for another five minutes. The rice turns out perfectly, al dente!4 stars

  113. I made this tonight and was really hoping for good results. I wasn’t sure if the rice was supposed to be cooked in advance or cooked with the tomatoes? Would be good to indicate this! I assumed it was to be cooked rice so added that to the tomatoes but then it became mush.

    1. Hi Daisy! 9th ingredient down says 1 cup instant brown rice on the ingredient list. Step 2 in the directions says to “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.” So this indicates that you will be cooking the rice during the cooking process. Hope this helps!

  114. If anyone wants to know, I used 1 cup regular basamati rice and 1 and 1/2 cups of broth and cooked it for 12 minutes instead of five and it turned out perfectly!

    I used veggies I had on hand – 1/2 an orange bell pepper, 1/2 of a green one, a large celery rib, and a large portabello mushroom cap I had leftover from another meal. So don’t be afraid to experiment a bit. This is a very versatile recipe and quite yummy.5 stars

  115. I just made this with Impossible Sausage Links and it was so yummy. All I had to do with cook the links according to the package first, then followed the rest of the recipe.

    To keep it vegetarian, you’ll want to use vegetable broth (I stayed with the chicken broth) and I’m sure it will be just as good.5 stars

  116. I just wanted to say that I used regular brown rice, cooked it in a separate pot (1 C of rice + 1 C of water) while I cooked the sausage and veggies, and added it at the same step the instant rice was supposed to be added, and it turned out wonderfully! I started with raw sausage, so the timing actually worked out perfectly. I will say I didn’t actually measure the broth, though, I just added til it seemed right, but it was definitely less than a cup. (Probably a little over 1/2 C if I had to guess)
    I definitely could see pretty much any type of rice working, and a variety of veggies would be tasty. I had some spinach I needed to use up before it went bad that went really well in this!
    This was a delicious, fast, and easy meal!5 stars

  117. I haven’t tried the recipe yet but it looks amazing! Curious to know how one would make this in a Dutch oven?

  118. Great weeknight meal! Super easy, quick, basic staple ingredients and delicious. Will definitely keep in the dinner rotation.5 stars

  119. Very good, very easy weeknight dinner. I had some cooked ground sausage left as well as some cut up rotisserie chicken. Threw those in at the end – the last 5 minutes. Very tasty and super easy, super quick (with the precooked meat) to put together. The red pepper flakes added just the right amount of heat. The recipe is a keeper!5 stars

  120. I simplified the process even further, maybe. I browned the sausage and onions, then threw all the ingredients in the rice cooker. Love being able to push one button and walk away! This was a pretty good basic recipe you can dress up with whatever seasonings or veggies you have on hand5 stars

  121. made recipe as instructed, turned out great, only minor additions were chopped cilantro instead of parsley and I did not have bell pepper so I subbed diced carrot and corn.5 stars

  122. This was really delicious! I didn’t have to buy any ingredients as they were all in my fridge. Will definitely make this again!5 stars

  123. My family all agreed that it would have been a lot better if it had used pasta instead of rice. They asked me not to make this again.3 stars

    1. I’m sorry to hear you didn’t enjoy this recipe, Shannon. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  124. The recipe looks amazing. You say a cast iron skillet is best for this recipe and you picture it made in cast iron, yet in the actual recipe you say to use a non stick skillet and show another picture with a non stick skillet??

  125. I made this tonight and it’s delicious! I did do the regular rice version: made it separately per package instructions but cut cooking time short by 5 minutes; I didn’t drain my canned tomatoes and only used about a cup of chicken broth and added the cooked rice to the vegetables mixture along with the sausage and simmered until the rice was more tender. It came out perfectly! Thank you for this recipe, Erin!5 stars