This easy one-pan recipe combines Italian sausage and peppers with sweet onions and rice to make a quick dinner that’s ready in 30 minutes! Serves 4-6
My favorite ground Italian sausage comes from Meijer. You don’t have to worry about removing the meat from the casing, as you do with link sausage.
If you want spicy hot Italian sausage, rather than this mild one, I think Johnsonville makes both link and a ground hot Italian sausage you can pick up at Walmart or check with your local grocer.
3 tablespoons olive oil
1 lb Italian sausage, if links decase
1 large sweet Vidalia or yellow onion, peeled and diced small
2/3 cup red bell pepper, seeded and diced small
2/3 cup yellow bell pepper, seeded and diced small
3 to 4 garlic cloves, peeled and finely minced
2 cups dry/uncooked minute or instant rice
2 cups low-sodium chicken broth
1/3 to 1/2 cup fresh Italian flat-leaf parsley leaves, finely minced (stems discarded)
Salt and pepper, to taste
To a large pan, add the olive oil, sausage, onion, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently. Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently. Turn the heat to medium-low, and add the rice, chicken broth, and cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed. Turn off the heat, add the parsley, and stir to combine. Taste dish and add salt and pepper, to taste. Serve immediately. Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary. Yum Yum!