Wednesday, February 10, 2010

Spicy Sausage & Rice Casserole

First things first .. I didn't actually make this dish, my husband did. I prepped everything and he did the bulk of the work. Either way, it is the spiciest thing I have ever made!! I think it had a lot to do with the extra spicy sausage I got from the grocery. It was on sale so I stocked up and made some for breakfast with my eggs too. It was delicious!

Well this recipe did not disappoint. I loved every single aspect of it. I loved the spiciness of the sausage, the peppers, onions, and especially the rice. I have never purchased or used long-grain rice before but it seems to take longer to cook in the oven. I think I might have liked it better if it was partially cooked beforehand. Some of it was still a little crunchy, but not much. I also put some cheese on top which the original recipe didn't call for. I am a cheese person .. what can I say. This was definitely a dish I could have kept going back for seconds and thirds and so on.

Spicy Sausage & Rice Casserole
Adapted from: Joelen's Culinary Adventures, originally All Recipes

28 oz spicy pork sausage
1 cup uncooked long-grain rice
3/4 cup onion, chopped
3 garlic cloves, minced
2 bell peppers chopped (I used 75% green, 25% red)
2 cans diced tomatoes (14 oz)
1 cup chicken broth
salt and pepper, to taste
1 tsp cayenne pepper
shredded cheese, to taste (for topping)

Preheat oven to 350 degrees. In a large skillet, brown the sausage on medium heat while chopping into smaller pieces. Drain grease and return to skillet on medium-low heat. Add rice, onion, garlic, and peppers. Mix well and cook for 5 minutes. Stir in tomatoes, broth, salt, pepper, and cayenne. Mix well and pour into a 9x13 baking dish. Bake for 55 minutes making sure the rice is completely cooked. Top with cheese as desired and cook an additional 3-5 minutes or until cheese is melted.

You can also cover the casserole and freeze for a later day and time at this step.

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