Description
A comforting and creamy Italian sausage and rice casserole packed with savory flavors from spicy Italian sausage, sautéed mushrooms and onions, and a rich sour cream sauce, all topped with crunchy almonds and fresh parsley. This easy-to-make one-pan dish comes together in 35 minutes and makes a hearty family meal.
Ingredients
Scale
Meat and Dairy
- 1 pound spicy Italian sausage
- 1/2 cup light sour cream
Vegetables
- 1/2 cup finely chopped onion
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
Grains and Nuts
- 1 1/2 cups long grain white rice
- 1/4 cup sliced almonds
Liquids and Seasonings
- 3 cups chicken broth
- 1/2 teaspoon Italian seasoning
Instructions
- Cook Italian Sausage: In a large skillet over medium heat, cook the spicy Italian sausage for 5-6 minutes, breaking it into small pieces with a spoon. Once browned and cooked through, remove the sausage from the skillet and drain any excess grease.
- Sauté Vegetables: Using the same skillet, add the sliced mushrooms and finely chopped onions. Sauté for 4-5 minutes until the vegetables are soft and fragrant. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Cook Rice: To the skillet with the sautéed vegetables, add 1 1/2 cups of long grain white rice and 3 cups of chicken broth. Stir to combine, then bring the mixture to a boil. Once boiling, cover the skillet with a lid and reduce the heat to low. Let the rice simmer for about 20 minutes or until tender and the liquid has been absorbed.
- Finish Dish: Once the rice is cooked, stir in the cooked Italian sausage along with 1/2 cup light sour cream and 1/2 teaspoon Italian seasoning. Mix well to create a creamy texture. Serve the casserole warm, topped with 1/4 cup sliced almonds and 2 tablespoons chopped parsley for added crunch and freshness.
Notes
- You can substitute ground turkey or chicken for the spicy Italian sausage for a leaner option.
- Make sure to cover the skillet tightly while simmering the rice to ensure proper cooking.
- Use light sour cream to reduce fat content while keeping creaminess.
- For a vegetarian variation, omit the sausage and replace chicken broth with vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
