Cheesy Sausage and Rice


  • 1 cup long-grain white rice
  • 2 cups chicken soup
  • 1 pound sausage (such as Italian or breakfast sausage), without casing
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 1 bell pepper, minced
  • 1 can (14, 5 ounces) diced tomatoes, drained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 cup grated cheddar cheese
  • Chopped fresh parsley for garnish (optional)


  • In a Medium bowl Place rice and chicken broth in a saucepan. Once boiling, reduce heat, cover and simmer for 18-20 minutes or until rice is fluffy.
  • While the rice is cooking, fry the sausage in a large skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pan and set aside.
  • In the same pot, add the chopped onions and peppers. Cook until tender, about 5-7 minutes.
  • Add the minced garlic to the pan and sauté for another 1-2 minutes until fragrant.
  • Return the cooked sausage to the pot. Stir in the diced tomatoes, dried thyme, dried oregano, salt, and pepper. Simmer for another 5 minutes to let the flavors meld.
  • Once the rice is cooked, add it to the pot along with the sausage mixture. Stir until everything is well mixed.
  • Sprinkle grated cheddar cheese over the sausage and rice mixture. Cover the pot and let stand for a few minutes or until the cheese melts.
  • Garnish with freshly chopped parsley if desired and serve warm.
  • Prep time: 10 minutes |Cook time: 25 minutes |Total time: 35 minutes |Calories: 400kcal |Servings: 4


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