Baked Sausages and Rice with Peppers & Corn

Arborio rice brings wonderful flavor and fluffiness to this delicious Baked Sausages and Rice with Peppers & Corn.  It reheats beautifully, so make it ahead to have on hand for those busy nights!
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Are you familiar with Arborio rice?

I've recently discovered that I am a way bigger fan of Arborio rice than regular white rice.  Traditionally used to make the coveted-creamy risotto, in my book Arborio rice certainly doesn't need to be relegated soley to risotto duty.

It also brings fabulous flavor and fluffiness to other rice dishes and casseroles, as well.  Like our favorite Baked Sausages and Rice with Peppers & Corn.  The Arborio rice cooks up fluffier and more tender than regular white rice.

Arborio rice brings wonderful flavor and fluffiness to this delicious dish.

I found the starting point for this totally delicious dish in a magazine.

I was immediately in love with the baked-rice-casserole concept, but not in love with some of the preparation steps and end result.  The original version had some super tedious preparation steps, and I had trouble with the sausages getting cooked all the way through.

After a couple of tries, we were loving the flavor of the dish - but were frustrated with the recipe itself.  So I set about making my own version that was a bit easier to prep and even tastier on the plate.

I'm happy to say this version is now a family favorite!  Probably needless to say, it makes very frequent appearances on our dinner table.

Baked Sausages and Rice with Peppers & Corn isn't just super flavorful, it reheats beautifully too - which means I can make a big pan in advance to have on hand for busy nights.  Just warm some up in the microwave, and a delicious dinner is on the table in a matter of minutes.

To make a pan of this baked deliciousness, start by browning some sausages in a saute pan.

You can use spicy or sweet Italian sausage, or bratwurst.  Any of them work.  Or you could use a chicken or turkey-based sausage, if you'd like. 

Once the sausages are browned, place them in the bottom of a 9x13-inch baking dish.

You can leave them whole, if you'd like.  But we like to cut them into thirds.  They're easier to serve that way, and give more flexibility in serving size.

Baked Sausages and Rice with Peppers & Corn isn't just super flavorful, it reheats beautifully too - which means I can make a big pan in advance to have on hand for busy nights.

Our 9-year-old daughter, for example, doesn't eat an entire sausage.  She usually just has one or two of the cut pieces.

I let the sausages cool in the baking dish for a few minutes while I move onto the next prep steps, and then cut them into the thirds with a sharp knife.

Then in the same pan the sausages were browned in, saute some onion and red bell pepper.  Add in Arborio rice, chicken broth, corn, and some spices and bring it all to a boil.

Pour the rice mixture over the sausages in the baking dish ...

Cover the baking dish with foil and then bake it all up.

The rice soaks up all the chicken broth and great flavor from the onion, spices, and sausage as it bakes in the oven.  It only takes about 30 minutes in the oven.

When it comes out of the oven, give it a sprinkling of chopped fresh cilantro for even more great flavor.  And they you're ready to serve it up.  (Leave the cilantro off if you're not a fan - it's optional.)

Now regular white rice can certainly be used in this dish as well, but I encourage you to go for the Arborio rice.  It lends a creamier, fluffy texture that just won't happen with regular rice - I've tried.  We much prefer the Arborio rice.

So grab that rice and sausage and head off to the kitchen to whip up a big old pan of this Baked Sausages and Rice with Peppers & Corn for dinner!  I'm hoping your family will love it as much as we do.

Every time I make it, I'm hoping it'll last us a couple of days with leftovers ... but given my husband's appetite and love for this dish, it never makes it past one night.

Check out these other meaty main dish casseroles:

• Beef Stroganoff Casserole
• Creamy Chicken Rice Casserole
• Easy Meatball Parmesan Casserole
• Tamale Pie Casserole
• Hamburger Noodle Bake
• Ground Beef Broccoli Pie with Crescent Roll Crust
• Tortilla Lasagna
• Philly Cheese Steak Stuffed Peppers
• More main dish recipes

 Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

baked rice, baked sausage, dinner recipes, recipe

Main Dishes

Yield: 5-8 servings

Author: Tracey | The Kitchen is My Playground

Baked Sausages and Rice with Peppers & Corn

Arborio rice brings wonderful flavor and fluffiness to this delicious Baked Sausages and Rice with Peppers & Corn. It reheats beautifully, so make it ahead to have on hand for those busy nights!

prep time: 20 Mcook time: 35 Mtotal time: 55 M

ingredients:

• 1 lb. spicy or sweet Italian sausage, or bratwurst
• 2 T. extra-virgin olive oil
• 1 onion, thinly sliced in slivers
• 2 garlic cloves, finely minced
• 1 large red bell pepper, thinly sliced in strips
• 1 1/2 c. Arborio rice
• 3 1/4 c. chicken broth {just less than 2 (14.5 oz.) cans}
• 2 c. frozen corn, thawed
• 1 tsp. Old Bay cajun seasoning
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3 T. chopped cilantro

instructions:

How to cook Baked Sausages and Rice with Peppers & Corn

1. Pierce sausages all over on all sides with the tip of a knife. Heat olive oil in a skillet over medium-high heat. Add sausages and cook, turning often, until browned, about 5 - 6 minutes. Transfer sausages to a 9x13" baking dish coated with non-stick cooking spray. {Once sausages have rested a few minutes, cut in halves or thirds, if desired.}
2. Reduce heat to medium. To the same skillet, add onion, garlic, and red pepper. Cook, stirring frequently, until onion is softened, about 2 - 3 minutes. Add rice; stir and cook for 1 minute, ensuring all grains get coated with olive oil from the pan.
3. Add chicken broth, corn, Old Bay, salt, and pepper. Bring to a boil.
4. Carefully pour hot rice mixture over sausages in the baking dish. Cover tightly with aluminum foil and bake at 375℉ until rice is tender and has absorbed the chicken broth, about 30 - 35 minutes.
5. After removing from the oven, let stand about 5 minutes before serving. Sprinkle top with chopped cilantro.

TRACEY'S NOTES

1. Regular white rice can be used as well, but I encourage you to go for Arborio rice in this dish. It lends a creamier, fluffy texture that just won't happen with regular rice.
2. This dish reheats beautifully. I often make it in advance to have on hand for busy night later in the week.  Just warm some up in the microwave and have a delicious dinner on the table in minutes.

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You might also like these other delicious casserole dishes:

Beef Stroganoff Casserole

Hamburger Noodle Bake

Shrimp & Grits Casserole

Creamy Chicken Rice Casserole

Tamale Pie Casserole

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