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An overhead shot of Italian Sausage on a plate, with fresh cherry tomatoes and parsley on the background.
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One-Pot Italian Sausage and Rice Recipe

Here's a delicious one-pot dish that's perfect for your weeknight dinner. Italian Sausage and Rice is packed with flavor in every spoonful --- you'll surely ask for seconds!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian
Servings: 3
Calories: 463kcal
Author: Neriz

Equipment

  • Measuring cups
  • Measuring spoons
  • Cast iron skillet (8-inch)
  • Rubber spatula

Ingredients

  • 2 tsp olive oil
  • 2 links Italian sausage, sliced into rounds
  • 3 cloves garlic, minced
  • 1 small onion, chopped finely
  • 1 stalk celery, chopped finely
  • 1 cup cherry tomatoes, chopped roughly
  • 1/2 cup rice
  • 1 & 1/2 cup stock, hot/boiling
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • salt & pepper, to season
  • fresh parsley, to garnish (optional)

Instructions

  • Using a small skillet, heat olive oil over medium-high heat.
  • Once it's ready, start frying the sliced sausages until cooked.
  • Set them aside, then adjust the heat into medium and add the garlic and onion.  Cook until the onions softened.
  • Add the chopped celery; mix and cook for a few minutes.
  • Add the tomatoes, salt, pepper, dried parsley, and dried oregano.
  • Mix, cover, and cook for a few minutes, just until some of the juices of the tomatoes have come out.
  • Add the rice and mix to coat it evenly.
  • Add the stock.
  • Cover with a lid, adjust the heat back to medium-high, and bring to a boil.
  • Lower the heat to medium-low and simmer until the rice is cooked, occasionally stirring to make sure nothing sticks at the bottom of the pan.  It generally takes 18 to 20 minutes.
  • Taste and adjust the seasoning, then place the slices of sausage randomly in the cooked rice.
  • Place the lid back, turn off the heat, and leave it covered for two minutes.
  • Serve your Italian sausage with rice, garnished with fresh parsley, if desired.

Notes

  • Cook's Tip #1:  Feel free to remove some of the oil in the skillet if you think there is too much left after cooking the sausage.
  • Cook's Tip #2:  Make sure you chop all the vegetables finely. They all need to dissolve (almost) once the rice is ready.
  • Cook's Tip #3:  Do not forget to taste and adjust the seasoning while the rice is cooking, not when you're about to add the sausage back.
  • Variation #1:  Tomato sauce. If you cannot find any good tomatoes, canned chunky tomatoes are a good alternative.
  • Variation #2:  Herbs and chili. You can add your other favorite dried herbs and chili flakes if you want a bit of heat in this one-pot sausage and rice.
  • Variation #3:  Stock. Use vegetable or beef stock if that's what you have on hand.

Nutrition

Calories: 463kcal | Carbohydrates: 35g | Protein: 17g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 737mg | Potassium: 540mg | Fiber: 1g | Sugar: 4g | Vitamin A: 307IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 2mg