Sausage and Rice Casserole

Sausage and Rice Casserole
Diana Rattray
  • 2 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 2 hrs
  • Yield: 8 Servings

This is a flavorful rice casserole with sausage and slivered almonds. I used bulk fresh chorizo in the casserole pictured, but a regular or spicy breakfast sausage, turkey sausage, or Italian sausage could be used as well. 

Just add cornbread or biscuits and a salad for a delicious, satisfying family dinner.

What You'll Need

  • 1 pound fresh bulk sausage
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup slivered almonds, toasted
  • 1 1/2 cups long-grain rice, uncooked
  • 3 cups canned chicken broth or homemade stock*

How to Make It

  1. Heat the oven to 350 F.
  2. In a heavy skillet or saute pan over medium heat, cook the sausage, stirring, until browned. Remove the sausage to drain, leaving about 3 tablespoons of fat in the pan.
  3. Cook the celery, green pepper, and onion in the remaining sausage fat until onion is translucent. Stir in the garlic and cook for 1 minute longer.
  4. Spoon the browned sausage, vegetables, and almonds into a 2 1/2 to 3-quart baking dish.
  1. Add rice and the chicken broth; mix well.
  2. Cover and bake in the preheated oven for about 1 to 1 1/2 hours, or until liquid is completely absorbed and the rice is tender.

*If using homemade broth or stock, taste the dish and add salt, as needed.

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