Wednesday, May 4, 2011

Sausage and Rice Casserole

This may not be a true mexican dish, but it sure hits the spot.  It is a quick meal that we serve often around here at the request of my kids.   Another keeper from Allrecipes.  Beware, if you use the spicy sausage and the cayenne, it is hot!   If you want something milder, omit the cayenne.  Also, I often forgo the chopped red pepper and throw in extras like kidney beans or corn.  You can easily double this recipe.


  • 1 lb ground spicy pork sausage
  • 1 cup uncooked long-grain rice
  • 1 medium 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


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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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