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One Pan Sausage and Rice Recipe
Colorful and tasty, easy one pan sausage and rice makes a simple weeknight dinner that is satisfying and quick. Our family loves it and I'm sure yours will, too!
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
servings
Calories
547
kcal
Author
Rachel Gurk
Equipment
Boos Block Wood Cutting Board
Wusthof Chef's Knife
Nonstick Saute Fry Pan, 5 Quart
Ingredients
1
lb.
fresh ground Italian sausage, any variety
2
celery stalks, diced small
2
medium bell peppers, any color, diced small
1
small yellow onion, diced small
salt and pepper to taste
1
cup
long grain white rice, uncooked
1 ½
cups
water
2
tablespoons
chopped fresh parsley leaves
Instructions
In a large skillet with tight fitting cover, brown sausage, breaking up clumps.
Add celery, peppers, and onion and season with salt and pepper. Cook, stirring often, until vegetables soften, about 5 minutes.
Stir in rice and water and bring to a boil. Cover, reduce to a simmer, and cook until rice is tender, fifteen to eighteen minutes..
Remove pot from heat and let stand, covered, 5 minutes. Fluff with a fork and stir in parsley.
Notes
Try one of these variations:
Use a different kind of sausage, or ground beef or turkey.
Sprinkle with shredded cheese after cooking. Try cheddar, Monterey Jack, or Mexican blend.
Stir in chopped spinach leaves when the rice is done. Allow it to wilt for a couple of minutes before serving.
Add garlic or other seasonings you like.
Stir in a can of pinto or black beans, rinsed and drained well.
Nutrition
Calories:
547
kcal
|
Carbohydrates:
44
g
|
Protein:
21
g
|
Fat:
31
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
82
mg
|
Sodium:
749
mg
|
Potassium:
563
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
2207
IU
|
Vitamin C:
82
mg
|
Calcium:
47
mg
|
Iron:
2
mg