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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)

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PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS

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Servings
USMETRIC

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

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.

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

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... MORE

Reviewed on Jan. 22, 2006 by Deutchgirl

Based on the previous review, I also cooked this on the stove top. Turned out great. Also... MORE

Reviewed on Nov. 27, 2006 by Denise

WOW!!! We loved this. I took some advice and added a little more chicken broth, I also cut... MORE

Reviewed on Oct. 29, 2005 by KSTEP

Make sure you have enough liquid to cook the rice!! MORE

Reviewed on Jan. 31, 2007 by THOMASSHERBOURNE

Wonderful! This is definitely a keeper for me, there are so many ways to adjust the heat level... MORE

Reviewed on Dec. 21, 2005 by katiemaytoo

Delicious and spicy! I used only 16 oz. Bob Evans zesty hot sausage, 1 cup regular white rice... MORE

Reviewed on Feb. 5, 2008 by CAITHNI

This was very good. I make it with brown rice - just check on it from time to time to make... MORE

Reviewed on Feb. 4, 2008 by Danni

Great recipe, really flavorful. I used mushrooms instead of bell peppers, and added only a... MORE

Reviewed on Jun. 19, 2006 by Melissa89n

Very delicious! Easy recipe using items I usually have on hand. I followed the directions of... MORE

Reviewed on Aug. 20, 2006 by PANTS1

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