If you’re craving a break from chicken, this baked rice with Italian sausage is an easy weeknight dinner that delivers big comfort with minimal effort. Made with savory Italian sausage, Arborio rice, sweet onions, and fresh corn on the cob, everything bakes together in one pan so the rice absorbs all that flavor. No cream, no cheese, no fuss. Just a hearty sausage and rice dinner that feels cozy, filling, and a little different from the usual routine.

A skillet of baked rice with Italian sausage and corn

A One Pan Sausage and Rice Dinner for Busy Nights

Do you ever get tired of chicken? I sure do, so this baked rice happened on one of those nights when I wanted something easy and delicious that didn’t call for a chicken breast.

Instead of a chicken and rice casserole, this has Italian sausage which is juicy and a little spicy. The rice cooks right in the pan with onions, broth, and the sausage, soaking up all that flavor. It starts on the stove and then you add corn and the oven does the rest of the work.

I cut fresh corn on the cob into little chunks and nestle them right into the rice. At first, I wasn’t sure how that would work, but you just grab a little cob, take a bite and go back for rice. It’s not as messy as it sounds.

This is the kind of meal I make when I want something hearty but not too heavy. No cream. No cheese. Just sausage, rice, onions, and corn cooked together in a casserole, and you know how I love a good homemade casserole.

If you like dinners where everything cooks together and tastes better than the individual parts, this one’s for you. All you need is a light spinach strawberry salad to round things out.

Why Arborio Rice Is Perfect for Oven Baked Rice

The rice is not bland at all. It soaks up everything. Sausage fat. Onion sweetness. Broth. All of it. By the time it comes out of the oven, the rice is tender and packed with flavor.

I use Arborio rice here, which might sound fancy, but it’s starchier than regular long-grain rice, so it turns creamy without cream.

Featured reader review

“This was delicious and well loved by our family….my husband loves rice, and thought this was fantastic..”
Vicki

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Onions and corn, let’s talk

Vidalia onions are great if you’ve got them. In the South, they’re available all year long. Sweet, mellow, they’re great in casseroles. If not, yellow onions work just fine.

As for the corn, you’ve got options. Leave it on the cob for the hands-on, version. Or slice it off and stir it into the rice if you want things neat and tidy. Either way tastes great. I’ve done it both ways. I still go back to the little corn chunks because they make people smile.

How do you make baked rice with Italian sausage

Step 1: Start on the stove

Browned Italian Sausages on a plate — Brown the sausages and remove to a plate

Step 2: Cook the onions

Cooked onions in a skillet — Cook the onions until softened then add the rice, broth and sausages.

Step 3: Let it simmer

Add Arborio rice and chicken broth along with the browned sausages back to the pan and bring to a boil. Add corn, cover and bake.

A skillet of baked rice with Italian Sausage

A quick note on cookware

I make this in my lidded Le Cruset skillet. It holds heat well and cooks at an even temperature. Any oven-safe skillet with a lid will work.

This baked rice with Italian sausage is the kind of dinner that earns a spot in regular rotation. Everything cooks together in one pan, the rice absorbs all that savory flavor, and there’s no need for cream or cheese to make it satisfying. It’s simple, hearty, and exactly what a busy weeknight needs.

If you love casseroles, the right tools make all the difference. These are the baking dishes, pans, and everyday kitchen helpers I use when I’m making everything from weeknight dinners to holiday sides. Nothing fancy, just solid tools that cook evenly, hold up well, and make casserole night a whole lot easier.

Click Here for my Favorite Tools

Illustration of casserole baking essentials: a baked pasta casserole, cornbread dressing in a dish, measuring cups, a lidded pot, a chef tasting food, and a pot with salt being added—all in a hand-drawn style. Text reads “Casserole Baking Essentials.”.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

A close-up of Baked Rice with Italian Sausage and Corn in a red skillet—browned sausages, yellow corn on the cob pieces, and seasoned rice, all topped with chopped parsley and black pepper. A serving spoon rests on the side.

One Pan Italian Sausage and Baked Rice

Author: Barbara Curry

5 from 10 votes

Print Pin

PREP: 15

COOK: 25

TOTAL: 40

Servings:

Ingredients

▢ 1 lb Italian sausage sweet/spicy
▢ 3 tablespoons olive oil
▢ 1 small vidalia onion thinly sliced
▢ 3 cloves garlic 1 tablespoon
▢ 1 ⅓ cups arborio rice
▢ 3 cups chicken broth
▢ salt and pepper
▢ 2 ears fresh corn on the cob cut into 1 to 2 inch rounds
▢ cilantro

Equipment

Skillet with a lid

Instructions

Preheat oven to 375º.
Pierce sausage all over with the tip of a knife. In a large ovenproof skillet with a lid, heat 1 tablespoon of oil over medium-high. Add sausage and brown, turning occasionally, about 3-5 minutes. Transfer to a plate.
Add 2 tablespoons of oil to the skillet and add onion and garlic. Cook, stirring occasionally until onion is translucent, about 3 minutes. Stir in rice and then broth. Season with salt and pepper add sausages back to pan and bring to a boil. Add corn, cover and bake until rice is tender and liquid is absorbed, about 25 minutes. Let rest for 10 minutes before serving.

Barbara’s Tips + Notes

Make it spicier by using hot Italian sausage
You will need a skillet with a lid.

Nutrition

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Comments

5 from 10 votes (5 ratings without comment)