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Italian Sausage & Rice Casserole

Carla DiTondo - Thursday, August 16, 2018

Let's make...

Italian Sausage & Rice Casserole

Ingredients:

  • 16oz Sweet or Hot Italian Sausage Links
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 red bell pepper, cored and 1/2-inch diced (about 1 cup)
  • 1 orange or yellow bell pepper, cored and 1/2-inch diced (about 1 cup)
  • 1 small or 1/2 large yellow onion, 1/4-inch diced (about 1 cup)
  • 1 teaspoon dried Basil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 cup Instant Brown Rice
  • 2 cloves garlic, minced
  • Pinch red pepper flakes (optional)
  • 1 cup low-sodium chicken broth
  • 1 (15-ounce) can fire-roasted tomatoes in their juices
  • Chopped fresh parsley, optional for serving

Directions:

  1. Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage & cook, covered, for a few minutes on each side. Remove Sausage to Cutting board & Let Rest for a 5-10 minutes before Slicing into 1/4" Pieces. (TIP: To speed up cooking time, prep the vegetables while the Sausage is cooking/resting)
  2. Heat 1 tablespoon of Olive Oil in skillet, and be sure to scrape the "fond" - aka: the brown bits at the bottom of the skillet. Add the Sliced Sausage and cook for a few minutes, until caramelized brown, about 5 to 8 minutes total. Remove to a plate, and set aside.
  3. With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken stock and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
  4. Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.
  • I have not tried this recipe with regular (not instant) rice or with white rice instead of brown. Because regular (non-instant) rice’s cooking time is much longer, if you want to experiment and use it instead of the instant, I would suggest cooking the rice, al dente, ahead of time.
  • If you use white instant rice (instead of brown) please note that the cooking times and liquid needs for the two vary.

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