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This Sausage and Rice Recipe is easy to make in just one pot with juicy bell peppers and creamy, cheesy rice. It also makes a great freezer meal!
Sausage and Rice
I have a weakness for creamy, cheesy rice, and nothing beats the flavors in this sausage. I happened to use chicken Sausage with Roasted Peppers and Asiago, but you can use any kind that you want, even ground sausage will work!
I love making casserole-style recipes like this, especially because it makes great freezer food for a quick lunch during the week.
Let’s get into everything you need to know so that you can get this one the table ASAP. Your family will love it.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Slice sausage into 1/2-inch slices and cook sauté according to package instructions. Remove and set aside. Add butter and onions to the pan, sauté until softened. Add garlic and cook for 1 minute.
Add chicken broth and rice. Bring to a boil and reduce to a simmer. Cover tightly and cook for 10 minutes.
Add bell peppers and replace cover, refrain from stirring. Cook for 5-10 more minutes. (Refer to package for total cooking time.) Remove from heat and let sit with the cover on for 10 minutes to allow any rice on the bottom of the pot to release.
Return to low heat and add sour cream, milk, cream of chicken soup, and shredded cheddar. Stir to combine.
Add sausage and heat until warmed through. Serve!
PRO Tips for This Recipe
How to Prevent Rice from Sticking to the Pot:
- Place the rice in a strainer and rinse in cool water for 1 minute to remove excess starch, which will help to keep it from sticking.
- Adding 1 tablespoon of olive oil to the chicken broth prior to adding the rice.
- Don’t mix the rice while it cooks as this releases starch and makes it stickier.
- Make sure the lid is on tightly to prevent steam from escaping.
- Let the rice sit for 10 minutes after steaming to allow any rice on the bottom to release.
Ingredient Variations
- Chicken, Ham, Ground Beef, or Steak all make excellent meat choices in this casserole.
- Different types of rice may be used. Refer to package for liquid measurements and cooking times as this will vary. *Note: I don’t recommend minute rice as it is much sticker, less creamy, and less nutritious.
- Other vegetable options in include broccoli, asparagus, mushrooms, froze corn, peas, carrots, and more.
- Condensed cream of mushroom, cream of broccoli, cheddar cheese soup, or broccoli cheese soup can also be used.
Be sure to check out my make-ahead rice casseroles with chicken and broccoli, ground beef and mushrooms, ham and broccoli, or chicken cordon bleu casserole!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This recipe does freeze and reheat very well for quick & easy lunches.
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Sausage and Rice - One Pot!
Ingredients
- 3 Tablespoons olive oil, separated
- 11 oz. sausage, see notes
- 2 Tablespoons butter
- ½ cup yellow onion, diced
- 2 cloves garlic, minced
- 2 ½ cups chicken broth
- 1 ¼ cups white long grain rice, uncooked
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 10.75 oz. cream of chicken soup
- ½ cup sour cream
- ¾ cup milk
- 1 cup cheddar cheese, shredded
- 1 pinch red pepper flakes, optional
Instructions
- Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot. Before you begin, refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. If preferred, cook the rice separately and skip the broth ingredient. You'll need 3 +3/4 cups of cooked rice to combine with the other casserole ingredients. I use white long grain rice and the cooking times below work perfectly.
Cooking Instructions
- Heat 2 tablespoons olive oil to a large pot over medium heat. Slice the sausage into ½-inch thick slices and cook according to package instructions. Remove from the pot and set aside.
- Melt 2 tablespoons butter and add the diced onions. Cook until softened, about 5 minutes.
- Add the garlic and cook for one more minute.
- Add 1 tablespoon olive oil to the pan along with the chicken broth. Run a silicone spatula along the bottom of the pot to lift the brown remnants from the sausage, which will give the dish more flavor.
- Bring to a boil and add the rice. Bring back to a boil and cover tightly.
- Reduce to a simmer and cook for 10 minutes.
- Add the bell peppers and close the lid, don’t stir. It will release starch and make the rice stickier. Cook 5-10 more minutes. (Refer to package for total cooking time.)
- Turn off the heat and leave it covered. Let it sit for 10 minutes. Any rice left on the bottom will release during this time.
- Return to low heat. Add the cream of chicken soup, sour cream, milk, and cheese. Stir to combine.
- Add the sausage, and red pepper flakes. Stir and cook until heated through. Remove from heat and serve!
Notes
Consider using unsalted butter and reduced sodium chicken broth/condensed soup if preferred.
Condensed cream of mushroom, cream of broccoli, cheddar cheese soup, or broccoli cheese soup can also be used.
Other types of rice may be used, refer to package for liquid measurements and cooking times as this will vary.
Other meat options include chicken, steak, ground beef, and ham.
I made this for my family last night and it turned out perfect. They all want it again! I stuck to the recipe except I used 15 oz of sausage (local pork Oktoberfest) instead of 11, because that’s what I had. I added the optional pinch of chili flakes, as well as a pinch of fleur de sel and fresh cracked pepper on each plateful. Belly-warming and delicious!
I’m so happy it was such a success Ali! One of my favorite one pot meals. My husband would appreciate the added heat. Thanks so much for the great review!😋