Ground Sausage and Rice Skillet with Tomatoes and Cheese
Ground sausage, peppers, tomatoes, and long-grain white rice cook together in one skillet, then finish with melted Cheddar. Keep the lid on during the rice simmer.
Ingredients
Main Ingredients
- 1 lb ground sausage
- 1 medium onion diced
- 1 medium bell pepper diced
- 2 cloves garlic minced
- 1 can diced tomatoes 14.5-ounce can, with juices
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1 tablespoon Worcestershire sauce
- 1 cup Cheddar cheese shredded
- Salt and pepper to taste
- fresh parsley optional, chopped for garnish
Preparation adjustment
- hot water as needed for vegetables or firm rice
Instructions
Instructions
- Cook the sausage in a deep nonstick skillet over medium heat for about 5–7 minutes until browned and cooked through. Check 160°F for pork or beef sausage, or 165°F for poultry sausage; drain excess fat, leaving a thin film in the pan.
- Cook the onion and bell pepper over medium heat for 3–4 minutes until softened, adding a little hot water if the pan is dry. Stir in the garlic for about 1 minute until fragrant.
- Add the undrained tomatoes, broth, dry rice, Worcestershire sauce, salt, and pepper; bring to a boil. Reduce to low, cover, and simmer for 18–20 minutes until the rice is tender, adding hot water as needed if dry and still firm.
- Scatter the Cheddar over the rice, cover over low heat for 2–3 minutes until melted, then remove from the heat. Divide into 4 portions and add optional parsley.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3–4 days.
- Reheat portions to 165°F throughout.