Sausage and Vegetable Rice Bowl

Ingredients

For the rice

• 1 cup uncooked long-grain white rice

• 2 cups water or chicken broth

• ¼ tsp salt, or to taste

• 1 tsp butter or olive oil, optional

For the sausage and vegetables

• 1 lb (450 g) smoked sausage or fully cooked chicken sausage

• 1 medium zucchini, sliced

• 1 red bell pepper, chopped

• 1 yellow or orange bell pepper, chopped

• 1 medium onion, sliced

• 1 cup cherry tomatoes, halved, or 1 medium tomato, chopped

• 2 garlic cloves, minced

• 1 tbsp olive oil

• 1 tsp paprika

• ½ tsp Italian seasoning

• ½ tsp black pepper

• Salt, to taste

• 1 tbsp chopped fresh parsley, optional

Instructions

1. Cook the rice: Rinse the rice under cold water. Add rice, water or broth, and salt to a saucepan. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, or according to the package directions. Let stand covered for 5 minutes, then fluff with a fork.

2. Slice the sausage: Cut the sausage into bite-sized rounds, approximately ½ inch thick.

3. Brown the sausage: Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook for 4–6 minutes, turning occasionally, until nicely browned. Transfer to a plate if the skillet is crowded.

4. Cook the vegetables: Add the onion and bell peppers to the skillet. Cook for 3–4 minutes. Add the zucchini and cook for another 3–4 minutes until slightly tender but not mushy.

5. Add garlic and seasonings: Stir in the garlic, paprika, Italian seasoning, and black pepper. Cook for 30 seconds until fragrant.

6. Add tomatoes and sausage: Stir in the tomatoes and return the sausage to the skillet. Cook for another 3–5 minutes, until the vegetables are tender and the sausage is heated through.

7. Taste and adjust: Add salt if needed. Remember that sausage can already contain plenty of sodium.

8. Assemble the bowls: Spoon fluffy rice into bowls and top with the sausage and vegetable mixture. Garnish with fresh parsley and serve warm.

Nutrition Information

Estimated per serving, assuming 4 servings and using smoked sausage with white rice.

Nutrition will vary depending on the sausage brand, rice portion, and amount of oil and salt used.

Nut & Allergen Information

• Peanuts and tree nuts: Not intentionally included in this recipe.

• Possible allergens: Packaged sausage may contain soy, wheat, milk, or other ingredients.

• Gluten-free option: Choose sausage labeled gluten-free and check seasonings and broth labels.

• Dairy-free option: Use olive oil instead of butter and choose dairy-free sausage.

• Check all package labels and cross-contact warnings if cooking for someone with food allergies.

Q/S — Questions & Tips

Q: Can I use chicken sausage instead of smoked sausage?

Yes. Chicken or turkey sausage works well and may be lower in fat, depending on the product.

Q: Can I use brown rice?

Yes. Brown rice usually takes longer to cook and needs more water, so follow its package directions.

Q: Can I add more vegetables?

Absolutely. Broccoli, mushrooms, spinach, or green beans are excellent additions.

Q: How do I make it spicy?

Add red pepper flakes, cayenne pepper, or sliced jalapeños.

Q: Can I make this ahead?

Yes. Cook the rice and sausage mixture separately, refrigerate, and combine when serving. This also helps keep the rice from becoming soggy.

Q: How should I store leftovers?

Refrigerate within 2 hours in shallow, airtight containers and use within 3–4 days. Reheat until steaming hot. Cool rice promptly and avoid leaving cooked rice at room temperature.

Q: Can I freeze it?

Yes. Freeze in individual airtight portions for about 2–3 months for best quality. Thaw in the refrigerator and reheat thoroughly.

Chef’s tip: Brown the sausage well before adding the vegetables. Those golden, caramelized edges add extra flavor, while cooking the zucchini just until tender keeps the vegetables colorful and delicious.