This recipe for a sausage and rice casserole is a one pot meal with sausages, rice and seasonal vegetables, all cooked together for a simple and quick dinner.
1poundof fully cooked chicken sausages(your choice of flavor)
2tablespoonsextra virgin olive oil
1small red onionthinly sliced
2teaspoonsminced garlic
1large orange or red bell pepperribs and seeds removed, cut into 1/4-inch slices
1 1/2cupsshort grain rice
3cupschicken broth
kosher salt and freshly ground pepper
2small ears fresh cornhusks and silks removed, cut into 1-inch rounds
Cilantro leavesfor serving
Instructions
Preheat oven to 375 degrees. Pierce sausage all over with the tip of a paring knife.
In a large skillet, heat 1 tablespoon olive oil over medium-high. Add sausage and cook, turning occasionally, until browned, about 3-5 minutes. Transfer to a plate.
Add remaining tablespoon of oil to skillet along with onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Stir in rice, then stock; season again with salt and pepper. Return sausage to pan and bring liquid to a boil. Add corn, cover, and bake until rice is tender and has absorbed all liquid, about 25 minutes. Let rest 10 minutes before serving. Top with cilantro leaves.