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Smoked Sausage and Pepper Rice Bake
Rachel Kim

Smoked Sausage and Pepper Rice Bake

Parboiled rice is useful here because it stays distinct beside smoky sausage and soft bell peppers. The tomatoes are drained on purpose; their loose liquid varies too much from can to can. What comes out is savory and loose-grained, not a wet tomato casserole.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 cups dry converted long-grain rice
  • 14 oz fully cooked smoked sausage sliced 1/4 inch thick
  • 2 cups frozen sliced bell pepper and onion blend
  • 1 can 14.5 oz diced tomatoes, drained
  • 3 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 375°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Add the converted rice, sausage, frozen peppers and onions, drained tomatoes, broth, paprika, salt and black pepper to the dish.
  3. Stir once, level the rice beneath the broth and seal the dish tightly with foil.
  4. Bake for 40 minutes, then uncover and test several grains from the center.
  5. Add 2 tablespoons hot broth, reseal and bake for 5 to 10 minutes if the rice is still firm.
  6. Rest the covered casserole for 8 minutes, then fluff the rice around the sausage before serving.