"A spicy, tomatoey, sausage and rice dish." — MELISSA DEMAS
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fresh, ground spicy pork sausage
uncooked long-grain rice
green bell pepper, chopped
red bell pepper, chopped
1 (28 ounce) can
whole peeled tomatoes, crushed
ground black pepper
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.
Make sure you have enough liquid to cook the rice!!
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!
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!
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.
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!
I made this casserole-except I modified the cayenne pepper. One teaspoon seemed a bit excessive, so I only used 1/4 tsp. That seemed to give it just enough "kick" without being over the top.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Sausage and Rice Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 704
** Calories from Fat: 479
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