One Pan Italian Sausage and Baked Rice
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.
Equipment
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
Instructions
- Preheat the 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 Notes + Tips
- Make it spicier by using hot Italian sausage
- You will need a skillet with a lid.
Nutrition
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
