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Spicy Sausage and Rice Casserole
SUBMITTED BY:
MELISSA DEMAS
PHOTO BY:
awaymire
"A spicy, tomatoey, sausage and rice dish."
RECIPE RATING:
Read Reviews
(46)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
1 Hr
READY IN
1 Hr 20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
28 ounces fresh, ground spicy pork sausage
1 cup uncooked long-grain rice
1 slice onion, diced
3 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (28 ounce) can whole peeled tomatoes, crushed
1 cup chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9x13 inch pan.
Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.
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REVIEWS
Reviewed on Jan. 5, 2006 by
BETHANY S.
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BETHANY S.
Jan. 5, 2006
A good dish, but I altered it some, and was able to make it MUCH MORE QUICKLY. I used only 16 oz. sausage, and added the garlic and onion during the last few minutes of browning the meat to sautEe them all together. I used a 28 oz. can of DICED tomatoes, undrained, and 1 full can of chicken broth. Since these already have salt (and the sausage is flavorful enough), I didn't use ANY salt. I don't know why people bothered to complain of it being too spicy. Couldn't they see that 1 t. each of black and cayenne peppper was WAY TOO MUCH?!? So adjust the spiciness accordingly. (I only used a dash of black pepper.) The biggest change was that I didn't cook it in the oven. I just left everything in the large skillet once mixed. I brought it to a boil, then reduced the heat, covered it, and cooked it for about 15 - 20 minutes, until the rice was done and most of the liquid was absorbed. It was a lot quicker this way, and I didn't have to add any extra liquid as some others had to do when using the oven. We had this as a main dish, and everyone in my family really liked it. I will definitely make it again, with the changes mentioned here, of course.
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29 users found this review helpful
A good dish, but I altered it some, and was able to make it MUCH MORE QUICKLY. I used only 16...
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Reviewed on Jan. 22, 2006 by
Deutchgirl
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Deutchgirl
Jan. 22, 2006
Based on the previous review, I also cooked this on the stove top. Turned out great. Also made the following changes: Used only 16 oz. ground sausage, used a can of Rotel (undrained), added a can of kidney beans, 1 carrot chopped, and 1 stick celery chopped. Sauteed this all together then added the rice and broth. Used almost 2 cups of broth. Instead of cheyanne pepper, used a few dashes each of chili powder, ground red pepper, creole powder, black pepper, oregano and basil. Cooked it on low for about 30 minutes with the lid on. Really good!
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9 users found this review helpful
Based on the previous review, I also cooked this on the stove top. Turned out great. Also...
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Reviewed on Nov. 27, 2006 by
Denise
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Denise
Nov. 27, 2006
WOW!!! We loved this. I took some advice and added a little more chicken broth, I also cut down on the cayenne pepper because we used hot sausage (it was still a little hot for some) but the recipe was out of this world. I will be adding this to my regular menu. Go Melissa!
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4 users found this review helpful
WOW!!! We loved this. I took some advice and added a little more chicken broth, I also cut...
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Reviewed on Oct. 29, 2005 by KSTEP
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KSTEP
Oct. 29, 2005
Make sure you have enough liquid to cook the rice!!
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4 users found this review helpful
Make sure you have enough liquid to cook the rice!!
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Reviewed on Jan. 31, 2007 by
THOMASSHERBOURNE
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THOMASSHERBOURNE
Jan. 31, 2007
Wonderful! This is definitely a keeper for me, there are so many ways to adjust the heat level -- use mild or hot sausage, a can of tomatoes or a can of extra hot Ro-Tel, omit or keep the cayenne (plus many possibilities in between!) I added a couple of stalks of diced celery to replace the red bell pepper, used a whole can of chicken broth, and made on top of the stove rather than baked in the oven. The leftovers were delicious for lunch the next day.
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3 users found this review helpful
Wonderful! This is definitely a keeper for me, there are so many ways to adjust the heat level...
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Reviewed on Dec. 21, 2005 by
katiemaytoo
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katiemaytoo
Dec. 21, 2005
Delicious and spicy! I used only 16 oz. Bob Evans zesty hot sausage, 1 cup regular white rice instead of wild and a quart of home-canned tomatoes and it turned out well. I also cut the cayenne pepper down to 1/4 tsp, just to be safe and it was still quite spicy. Picky hubby says it's a keeper, so it gets 5 stars!
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3 users found this review helpful
Delicious and spicy! I used only 16 oz. Bob Evans zesty hot sausage, 1 cup regular white rice...
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Reviewed on Feb. 5, 2008 by CAITHNI
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CAITHNI
Feb. 5, 2008
This was very good. I make it with brown rice - just check on it from time to time to make sure rice doesn't stick - you may need to add a little water until rice is cooked properly - but its yummy and nutrious.
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2 users found this review helpful
This was very good. I make it with brown rice - just check on it from time to time to make...
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Reviewed on Feb. 4, 2008 by Danni
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Danni
Feb. 4, 2008
Great recipe, really flavorful. I used mushrooms instead of bell peppers, and added only a pinch of black pepper. I used low-sodium broth, and I added 1 tsp of salt, which was perfect. I also added a tsp of paprika and powdered ginger. One thing I found was that the rice on top of the casserole tended to remain uncooked during the baking, so stirring it once or twice would help to cook all of the rice. My family loved this!
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2 users found this review helpful
Great recipe, really flavorful. I used mushrooms instead of bell peppers, and added only a...
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Reviewed on Jun. 19, 2006 by Melissa89n
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Melissa89n
Jun. 19, 2006
Very delicious! Easy recipe using items I usually have on hand. I followed the directions of Bethany S and cooked it on the stovetop. I also added a can of red beans. It took about 35 minutes for the rice to cook and moisture to be absorbed. I will definitely make this again!
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2 users found this review helpful
Very delicious! Easy recipe using items I usually have on hand. I followed the directions of...
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Reviewed on Aug. 20, 2006 by PANTS1
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