Baked Rice with Italian Sausage and Corn
Take a break from chicken and try baked rice seasoned with Italian sausage, vidalia onions and corn on the cob, great for a weeknight meal.
- 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
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.
Calories: 524kcal | Carbohydrates: 44g | Protein: 15g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 989mg | Potassium: 433mg | Fiber: 2g | Sugar: 3g | Vitamin A: 56IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 3mg