Reviewed: Nov. 9, 2009

Delicious! I did make the following changes...First, I used medium sausage and used the cayenne to adjust te spiciness to the level we like. Second, I threw the onions and peppers in with the sausage up front so they would cook and get tender while the sausage was browning. Then I threw the rice in with the tomatoes and the rest of the ingredients. Also, I took the advice of several reviews and cooked the mixture on the stovetop for about 15 minutes covered, then baked it at 350 for 10 minutes, then I added a layer of shredded cheese and baked for another 10. It reminds me of the stuffed green peppers I make, but in a casserole form. Delicious! Will definitely make it again!

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GradysMomma

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Sep. 11, 2009

Great recipe. I'm sure that it is fine to make as is, tho I made some changes... mostly for personal preferences. Ingredient changes: I left out the peppers (mom is allergic) I used mild sausage (don't like spicy) I used less salt (1/2 tsp for 4 servings), pepper (1/2 tsp for 4 servings), and cayenne (1/4 tsp for 4 servings) as some of the fam doesn't like too much spice. Other changes: Because I got lean sausage, there was no need to drain and I was able to add the onions and garlic to the sausage before it was done browning so the onions could be even softer. I added the seasonings at this stage so it had direct contact with the sausage and onions. I also I added the broth with rice because there was no liquid in the pan, therefore, I needed to add more broth later to make up for what evaporated in those 5 min. This was a hit with everyone - thanks for the recipe!

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MK!

Cooking Level: Beginning

Living In: Edison, New Jersey, USA

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Reviewed: Aug. 31, 2009

Loved this dish. I changed it a bit for the crowd by leaving out the onion and tomatoes and peppers but I added a frozen package of mixed vegetables and it tasted just fine.

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HeatherT

Cooking Level: Beginning

Home Town: Cherry Hill, New Jersey, USA

Living In: Dublin, California, USA

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Reviewed: Jul. 28, 2009

Loved this! I cut down on the cayenne when I made it, only because some of the people who would be eating it don't do spicy foods ... it was amazing! A definite keeper. I will try it in a Dutch oven next time just to see what the difference would be.

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prittykitty74

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jun. 18, 2009

This was very good, family loved it. But, like others, I cooked completely on stove top using a dutch oven. Mixed everything in after browning the sausage, covered, and simmered for about 30 minutes. Turned out great!

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SB

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Reviewed: Jun. 8, 2009

This makes a lot! Very economical dish. I used turkey sausage from fresh meat case to cut down on fat calories. I used my electric frying pan, and followed other reviewer's suggestions for cutting down on cooking time, and it worked perfectly in 20 min. Used only 1/8 tsp cayanne, and next time I would leave out black pepper. Also, very tomatoey flavor using diced..next time I might use 2 14oz cans of fire roasted tomatoes instead.

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Lynne

Cooking Level: Expert

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Reviewed: Jun. 3, 2009

We liked this and will make it again. I didn't use nearly as much cayenne as the recipe calls for though!

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casey

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Reviewed: Jun. 1, 2009

Woo! This was spicy! But I believe this was user error. Great taste, but I will definitely try a different type of sausage next time. I used Logan's hot chorizo and even for me ( I loooove spicy food) it was way too hot. Wonderful and easy otherwise.

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IsisMyCat

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Reviewed: May 31, 2009

Great recipe, I use onion powder instead of fresh onions because that's what I had and love it.

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venshida

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Reviewed: May 28, 2009

I try to not revise recipes when I make them the first time, but I broke that policy with this recipe. I had already purchased chicken sausage from Sunflower Market and had that on hand. My husband stated he didn't feel like rice so I substituted Rice Pilaf (okay, so it is still rice!) and made the rice with chicken broth. We didn't have alot of time so I made everything on top of the stove and mixed in a large sauce pan instead of baking it as a casserole. It was very good and I will make it again. Also, I reheated leftovers in the microwave with some grated Mexican mix grated cheese. Really good!

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: May 28, 2009

Tasted okay. Me and my husband have made this twice and both times we dont feel good after. It feels very thick and unhealthy.

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Caroline

Cooking Level: Beginning

Home Town: Riverside, California, USA

Living In: Anaheim, California, USA

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Reviewed: May 6, 2009

This recipe is awesome, just the way it is. Very delicious. Serve with a salad.

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Sandy Godin

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Reviewed: May 1, 2009

We really enjoyed this easy recipe. Too spicy for our young kids so we had leftovers. I used the leftovers in the Tuscan Soup recipe a couple of days later and it was awesome! My mother-in-law loved it!

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kasper

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Reviewed: Apr. 30, 2009

yum! a bit spicy but easy and yummy. filling too. i also recommend adding a can of kidney beans -they really made the dish.

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TheMrs

Cooking Level: Expert

Home Town: Griswold, Connecticut, USA

Living In: Jonesboro, Maine, USA

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Reviewed: Apr. 23, 2009

Was cooking this when my son came into the house. His comment was "Mom that smells good". After eating it his comment was "good job". I found this recipe very easy to cook and the taste was great.

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Judy

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Reviewed: Apr. 16, 2009

This was really really good. I used mild italian sausage that I cooked and then cut up into chunks. I am adding this recipe to my regular rotation! YUMMY! Leftovers were great too.

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Lorie519

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Reviewed: Apr. 15, 2009

This dish was very easy to prepare and cook and packed with flavor. After reading the other reviews, I decided to cook this on the stovetop. I made the following revisions: I used 16 oz. hot Italian venison sausage and sauteed the onion and garlic with the meat. I added 1 chopped cubanelle pepper, an 8 oz. pack of fresh mushrooms, a 28 oz. can of diced tomatoes, 1 teaspoon red pepper flakes, 1 can of chicken broth and 1 cup uncooked rice. After bringing to a boil, I covered the pan and simmered for 20 minutes. The rice was still not done, so I needed to cook for an additional 10 minutes. I found there to be way too much rice, so next time I will scale back to 1/2 cup and 1 cup of broth. Thanks for the recipe and all of the helpful reviews!

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mamafalzone

Cooking Level: Intermediate

Living In: Wells, Maine, USA

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Reviewed: Apr. 11, 2009

Needs more liquid for the rice, and more sausage. Also, try to put the rice on the bottom as opposed to scattered throughout. We had some rice that was on top that didn't get enough liquid and was quite crunchy! Great flavor though.

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jumpy1

Cooking Level: Intermediate

Living In: Pocatello, Idaho, USA

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Reviewed: Apr. 11, 2009

Loved it. Added mushrooms and celery, used home canned tomatoes, it was excellent.

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Jamie

Cooking Level: Expert

Home Town: Skowhegan, Maine, USA

Living In: Stetson, Maine, USA

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Reviewed: Apr. 9, 2009

This was fantastic! I used a mix of sweet and hot sausages and 2 red peppers, and omitted the cayenne. The cooking time was too long, after 30 min it was done and the crust dry. The rice on top did not cook, but became chewy (not a bad thing, but would mix half way through the cooking time). Great recipe.

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Alina

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Spicy Sausage and Rice Casserole

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