Sausage and Rice Casserole
Ingredients
-
1
pound
fully cooked chicken sausages
-
2
tablespoons
extra virgin olive oil
-
1
small
red onion, thinly sliced
-
2
teaspoons
minced garlic
-
1
large
orange or red bell pepper, cut into ¼-inch slices
-
1½
cups
short grain rice
-
3
cups
chicken broth
-
to taste
kosher salt
-
to taste
freshly ground pepper
-
2
small
ears of fresh corn, cut into 1-inch rounds
-
to taste
cilantro leaves for serving
Instructions
- Preheat the oven to 375°F.
- Pierce the sausages all over with a paring knife.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and brown the sausages for about 3-5 minutes.
- Transfer the browned sausages to a plate.
- Add the remaining tablespoon of olive oil to the skillet, then add the onion, garlic, and bell pepper. Cook until the onion is translucent, about 3 minutes.
- Season the mixture with salt and pepper, then stir in the rice and chicken broth, seasoning again with salt and pepper.
- Return the sausages to the pan, bring the mixture to a boil, then add the corn.
- Cover the skillet and bake until the rice is tender and has absorbed all the liquid, about 25 minutes.
- Let the casserole rest for 10 minutes before serving, and top with cilantro leaves.
Nutrition Facts (estimated)
Servings
4
Calories
590
Total fat
23g
Total carbohydrates
70g
Total protein
23g
Sodium
1808mg
Cholesterol
80mg
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