Italian Sausage Rice
This one-pot Italian sausage rice combines savory ground sausage with tender rice, sweet bell peppers, and peas in a flavorful tomato broth finished with Parmesan cheese. Ready in just 35 minutes, it's a complete meal that's perfect for busy weeknights when you need a hearty, satisfying dinner with minimal cleanup.
Ingredients
- 1 pound ground Italian sausage sweet or hot, depending on your spice preference
- 1 medium onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 ½ cups long-grain white rice unrinsed
- 3 cups chicken broth
- 1 can 14.5 oz diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes optional
- Salt and black pepper to taste
- 1 cup frozen peas
- ½ cup grated Parmesan cheese plus more for serving
- 2 tablespoons fresh basil or parsley chopped (for garnish)
Instructions
- Brown the sausage in a large skillet or Dutch oven over medium-high heat, breaking it into small pieces with your spoon as it cooks. This should take about 5 minutes. Don't rush this step—those browned bits are pure flavor gold.
- Add the onion and bell pepper to the skillet with the sausage. Cook for about 3-4 minutes until they start to soften. The vegetables will pick up all that glorious sausage flavor.
- Toss in the garlic and cook for another 30 seconds until fragrant. Your kitchen should smell absolutely amazing by now.
- Add the rice to the skillet and stir for about 1 minute, coating it with the fat from the sausage. This step is crucial for flavor development, so don't skip it!
- Pour in the chicken broth and diced tomatoes (with their juice). Add the Italian seasoning and red pepper flakes if using. Season with salt and pepper to taste.
- Bring everything to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.
- Stir in the frozen peas and continue cooking for about 2 minutes until they're heated through. The residual heat will cook them perfectly without turning them mushy.
- Remove from heat and stir in the Parmesan cheese until melted and incorporated.
- Let the dish rest, covered, for 5 minutes. This allows the flavors to meld and any remaining liquid to be absorbed.
- Fluff with a fork, garnish with fresh herbs, and serve with additional Parmesan cheese if desired.
Notes
- For an extra layer of flavor, you can add ½ cup of dry white wine after sautéing the vegetables and before adding the rice. Just let it reduce for a minute or two.
- If you prefer a creamier texture, stir in ¼ cup of heavy cream along with the Parmesan.
- Keep an eye on the liquid level as the rice cooks. Different brands of rice may require slightly more or less liquid. If needed, add a splash more broth.
- This recipe scales up beautifully for meal prep or feeding a crowd.