Spicy Sausage and Rice Casserole

Spicy Sausage and Rice Casserole

206 Reviews 7 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
MELISSA DEMAS
Recipe by  MELISSA DEMAS

“A spicy, tomatoey, sausage and rice dish.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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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Reviews (206)

Rate This Recipe
BETHANY S.
814

BETHANY S.

A good dish, but I altered it some, and was able to make it MUCH MORE QUICKLY. I used only 16 oz. sausage, and added the garlic and onion during the last few minutes of browning the meat to sautEe them all together. I used a 28 oz. can of DICED tomatoes, undrained, and 1 full can of chicken broth. Since these already have salt (and the sausage is flavorful enough), I didn't use ANY salt. I don't know why people bothered to complain of it being too spicy. Couldn't they see that 1 t. each of black and cayenne peppper was WAY TOO MUCH?!? So adjust the spiciness accordingly. (I only used a dash of black pepper.) The biggest change was that I didn't cook it in the oven. I just left everything in the large skillet once mixed. I brought it to a boil, then reduced the heat, covered it, and cooked it for about 15 - 20 minutes, until the rice was done and most of the liquid was absorbed. It was a lot quicker this way, and I didn't have to add any extra liquid as some others had to do when using the oven. We had this as a main dish, and everyone in my family really liked it. I will definitely make it again, with the changes mentioned here, of course.

Deutchgirl
135

Deutchgirl

Based on the previous review, I also cooked this on the stove top. Turned out great. Also made the following changes: Used only 16 oz. ground sausage, used a can of Rotel (undrained), added a can of kidney beans, 1 carrot chopped, and 1 stick celery chopped. Sauteed this all together then added the rice and broth. Used almost 2 cups of broth. Instead of cheyanne pepper, used a few dashes each of chili powder, ground red pepper, creole powder, black pepper, oregano and basil. Cooked it on low for about 30 minutes with the lid on. Really good!

Denise
118

Denise

WOW!!! We loved this. I took some advice and added a little more chicken broth, I also cut down on the cayenne pepper because we used hot sausage (it was still a little hot for some) but the recipe was out of this world. I will be adding this to my regular menu. Go Melissa!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 704 cal
  • 35%
  • Fat
  • 53.2 g
  • 82%
  • Carbs
  • 36.5 g
  • 12%
  • Protein
  • 19.4 g
  • 39%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 1557 mg
  • 62%

Based on a 2,000 calorie diet

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