Sausage and Rice Casserole

Sausage and Rice Casserole
Diana Rattray
  • Total: 2 hrs 15 mins
  • Prep: 15 mins
  • Cook: 2 hrs
  • Yield: 8 servings
Nutritional Guidelines (per serving)
309 Calories
16g Fat
30g Carbs
12g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 309
% Daily Value*
Total Fat 16g 21%
Saturated Fat 4g 22%
Cholesterol 29mg 10%
Sodium 629mg 27%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 11%
Protein 12g
Calcium 81mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a flavorful rice casserole with sausage and slivered almonds Use bulk fresh chorizo in the casserole pictured, but a regular or spicy breakfast sausage, turkey sausage, or Italian sausage would add flavor as well. It's a Cajun blend of ingredients, starting with the "holy trinity" of celery, bell pepper, and onion. Feel free to tailor the ingredients to suit your taste. Add part red bell pepper with the green for extra color, or add some shredded carrot to the dish.

Just add cornbread or biscuits and a salad for a delicious, satisfying family dinner.

Ingredients

  • 1 pound fresh bulk sausage
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 cup chopped onion
  • 2 cloves garlic (minced)
  • 1/2 cup slivered almonds (toasted)
  • 1 1/2 cups long-grain rice (uncooked)
  • 3 cups chicken broth or homemade stock*

Steps to Make It

  1. Heat the oven to 350 F.

  2. In a heavy skillet or saute pan over medium heat, cook the sausage, stirring, until browned. Remove the sausage to drain, leaving about 3 tablespoons of fat in the pan.

  3. Cook the celery, green pepper, and onion in the remaining sausage fat until onion is translucent. Stir in the garlic and cook for 1 minute longer.

  4. Spoon the browned sausage, vegetables, and almonds into a 2 1/2 to 3-quart baking dish.

  5. Add rice and the chicken broth; mix well.

  6. Cover and bake in the preheated oven for about 1 to 1 1/2 hours, or until liquid is completely absorbed and the rice is tender.

  7. Serve and enjoy!

*If using homemade broth or stock, taste the dish and add salt, as needed.