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Sausage and Red Rice

Sausage and Red Rice

  • Prep

    20 m
  • Cook

    1 h 25 m
  • Ready In

    1 h 55 m
Cliff G

Cliff G

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Cathy G.
3

Cathy G.

10/6/2012

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

colmar
3

colmar

9/6/2012

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

BigShotsMom
2

BigShotsMom

1/25/2013

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 eat green peppers I used red. I also added about 2 tbs fresh basil, chiffonaded and sprinkled freshly grated Parmesan over the top. My family were all but kicking their plates. Thanks, Cliff, this is a keeper.

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