Baked Sausage and Rice

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  • Total Time:
  • Servings: 4

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  • 3/4 cup Arborio rice
  • 1 1/4 cups low-sodium chicken broth
  • 1 large beef steak tomato, cut into 1-inch dice
  • 1 onion, halved and cut into 1/2-inch wedges
  • 1 bay leaf
  • Kosher salt and freshly ground pepper
  • 8 hot Italian sausages (about 2 pounds), pricked with a fork
  • 6 basil leaves, torn
  • 2 teaspoons oregano leaves, chopped

How to make this recipe

  1. Preheat the oven to 400°. In a medium baking dish, combine the rice with the chicken broth, tomato, onion and bay leaf and season with salt and pepper. Nestle the sausages in and around the rice and vegetables. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for about 20 minutes longer, until the rice is tender and the sausages are lightly browned. Let stand for 5 minutes. Discard the bay leaf, sprinkle with the basil and oregano and serve.

Contributed By Published November 2011

493066 recipes/baked-sausage-and-rice 2013-12-06T23:10:34+00:00 Melissa Rubel Jacobson fall|winter|beans-grains-and-legumes|4|basic-easy|web-exclusive|weeknight-dinner|lunch november-2011,melissa rubel jacobson,baked sausage,arborio rice,casserole,one-pot meal,sausage and rice,easy main course recipes,baked-sausage-and-rice 493066

Aggregate Rating value: 4

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Derek Kozik

Review Body: At first I thought I had wasted my ingredients. I ended up with undercooked rice and soup with the timing given. I took the foil off and left it while I ate my take-out. Then about 25-45 min after it said it was supposed to be done I checked on it and it came out tasty. Guess I'll have it for tomorrow's dinner. 

Review Rating: 4

Date Published: 2016-12-11