Sweet Pepper Rice with Sausage

This is from Martha Stewart’s Everyday Food magazine, one of my favorites. I believe this was from the “easy” issue, and it certainly is easy. Italian sausage isn’t my favorite food, but hubby really likes it.

Sweet-Pepper Rice with Sausage
Adapted from Everyday Food

2 Tbsp extra-virgin olive oil
2 celery stalks, diced small
2 medium bell peppers, any color, diced small (I used a mix of red, yellow and orange)
1 small yellow onion, diced small
1 cup long grain white rice (I used 1.5 cups of brown)
2 Tbsp finely chopped fresh parsley leaves
1 pound spicy Italian sausage–about 4 (there were five in my package, I bought turkey sweet Italian sausage)

1) In a medium pot, heat 1 Tbsp oil over medium-high. Add celery, peppers, and onion and season with salt and pepper. Cook, stirring often, until vegetable soften, 5 minutes. Stir in rice and 1.5 cups of water (I prepared as directed on package of rice–I did 1.5 cups of rice and 3 cups of water) and bring to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes (again, follow directions according to the type of rice you use–mine took 45-50 minutes). Remove pot from heat and let stand, covered, 5 minutes. Fluff rice with a fork and stir in parsley.

2) Meanwhile, in a small skillet, heat 1 teaspoon oil over medium-high heat. Add sausages and cook until browned on all sides, about 10 minutes. Reduce heat to low, cover, and cook until sausages are cooked through, 8 to 10 minutes. Let rest 2 minutes before slicing crosswise.
Verdict: The rice was good. The sausage was, well, sweet Italian sausage…and like I already mentioned, I’m not a huge fan (I mean, look at that picture! Gross…). But if you like it, this is the recipe for you!
Husband’s take: He liked it. He’s been eating leftover sausage for breakfast the last couple of days. I think I would puke.
Changes I would make: It was not necessary to increase the amount of rice. I thought I would make more because my husband loves rice. It was enough for the two of us for dinner that night (Tuesday), us plus a guest Wednesday, and there is still leftover in the fridge. One cup of rice would have been plenty. FYI, I added more fresh parsley when I served it Wednesday.
Difficulty: Really easy.

What I served it with: Pineapple and bananas for dessert.


Then I decided that it was much too healthy of a dinner so I made these:

I keep some homemade chocolate chip cookie dough in the freezer so that when the craving hits, I can have a fresh baked, hot chocolate chip cookie. I just cut off a few chunks and put them on a foil lined baking sheet. I tell myself that it is better than making a whole batch at once because I eat them in moderation, and I get to enjoy them the way they were meant to be enjoyed. Crispy edges, gooey middle….
Plus they are my husband’s favorite cookie, so sometimes I like to surprise him with one (or two) when he gets home from work.
When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!


  1. Delicious recipe. Thanks for sharing!

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