Sausage and Red Rice

Sausage and Red Rice

Cliff G 73

"This simple dish is easy to prepare and tastes good. A great side dish or main dish if you prefer. You can use mild or hot sausage depending on your taste."
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1 h 55 m servings 296 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 891 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Move an oven rack to the center of the oven.
  2. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined paper towels to drain, reserving the bacon fat in the skillet. Crumble the bacon once cooled.
  3. Crumble sausage into the reserved bacon fat; cook and stir until the sausage is completely browned and no longer pink, 7 to 10 minutes. Drain sausage and set aside in a bowl. Return skillet to medium-high heat.
  4. Heat olive oil in the skillet. Cook and stir onion, bell pepper, oregano, and sage in the hot oil until the onion is soft, about 5 minutes.
  5. Combine tomato sauce, rice, water, bacon, sausage, and the onion mixture in a baking dish with a lid; season with salt and black pepper. Stir until evenly mixed. Cover dish with aluminum foil and the lid.
  6. Bake in preheated oven until the rice is tender, about 1 hour. Let rest 10 minutes before serving.



Quick to throw together with a minimum of fuss. I forgot to add the bacon but it was still good. Leftovers were good also.

This is such a simple recipe but it yields a very tasty result. I only had hot Italian sausage, so that was what I used (I'd like to try it with sage breakfast sausage too) and since I can't ea...

This was very good I used basmatti rice and added mozzarella cheese for the last few minutes of baking. Would definately make this again.

I changed this recipe a bit by using homemade spicy breakfast sage sausage and homemade cream of mushroom soup instead of tomato sauce. I left out the bacon only because I forgot it. I topped i...

Very nice and easy dish to put together. I did make a couple of changes(1) i make my own tomatoe sauce so that is what i used.(2)I used Italian rice cause that is what i had. The rest remained t...

This is sensational! I made two small changes regarding the ingredients: First, I had some hot sausage and hamburger mix that was leftover from some chili I made, so I used that instead of stra...

This dish was EXCELLENT! My teenage son gobbled it up! It's perfect just the way it's written. I didn't have a baking dish with a lid so I used 4 Tablespoons of water and doubled the foil to sea...

Simple, tasty and easy on the budget. This reminded me of something my mother used to make but better. I left out the bacon because we don't care for it. Everyone in the family enjoyed this dish...

This recipe is amazing! It will make your tongue slap your brain out.