Savor the comforting flavors of this One-Pan Cheesy Sausage and Rice Bake, a hearty dish loaded with white rice, onions, bell peppers, smoked sausage, and melted cheddar cheese. If you’re a fan of creamy rice dishes, you might also enjoy my Chicken and Rice Casserole for another delicious option.
Cheesy Sausage and Rice Bake
As the cooler fall nights approach, this cheesy sausage and rice bake is the perfect meal to warm you up. It’s satisfying, filling, and makes enough to feed the whole family. This creamy, oven-baked dish pairs wonderfully with a basket of breadsticks and a side of green beans.
Ingredients for Cheesy Sausage and Rice
Smoked Sausage: I used a ring of smoked sausage sliced into thin pieces. You can also dice it if you prefer. Substitutes like andouille, chorizo, or Polish kielbasa work great. Turkey sausage is another good alternative.
Bell Peppers: Green and red bell peppers add flavor and a pop of color to the dish. Feel free to use just one color if that’s what you have on hand.
Chicken Broth: Use two cups of chicken broth, or dissolve two teaspoons of chicken bouillon powder in two cups of boiling water.
Red Pepper Flakes: A pinch of crushed red pepper flakes adds a subtle kick to the dish. You can omit this if you prefer a milder flavor.
How to Make Cheesy Sausage and Rice Bake
This dish is prepared in a single 15-inch (38 cm) oven-safe skillet, making cleanup a breeze!
Sear the Sausage:
- Preheat your oven to 400°F (200°C).
- Heat 2 tablespoons of olive oil in the skillet over medium heat.
- Add the sliced sausage and sear for 2-3 minutes on each side until browned.
Combine Ingredients:
Remove the skillet from the heat.
Add the following to the skillet:
- 1 finely diced yellow onion
- 1 finely diced green bell pepper
- 1 finely diced red bell pepper
- 1 teaspoon minced garlic
- 2 cups of instant white rice
- 2 cans (10.75 ounces each) of cream of chicken soup
- 2 cups (480 g) of chicken broth
- 1 cup (115 g) of shredded mild cheddar cheese
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Stir all the ingredients together until well combined.
Add Butter and Cheese:
Top the mixture with 4 pats of unsalted butter (from 1/4 cup or 1/2 stick / 57 g of butter), evenly spaced.
Sprinkle the remaining 1 cup (113 g) of shredded cheddar cheese over the top.
Bake:
Cover the skillet with aluminum foil.
Bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the cheese is hot and bubbly.
Garnish and Serve:
Remove from the oven and top with chopped parsley.
Add salt to taste.
Serve hot.
Can You Freeze Cheesy Sausage and Rice Bake?
Yes! This dish freezes well for future meals.
To Freeze:
- Allow the cooked sausage and rice to cool completely.
- Transfer to a freezer-safe container.
- Cover with a lid and wrap with aluminum foil.
- Label and date the container.
- You can also portion it out before freezing.
To Reheat:
- Thaw in the refrigerator while still covered.
- Reheat in the microwave or oven until warmed through.
- Do not refreeze after thawing.
- It will keep in the refrigerator for up to three days after thawing.
Ingredients
- 2 tablespoons olive oil
- 1 ring smoked sausage (13.5 ounces / 380 grams), sliced into 1/4-inch (0.6 cm) pieces
- 1 yellow onion, finely diced
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 1 teaspoon minced garlic
- 2 cups instant white rice
- 2 cans cream of chicken soup (10.75 ounces each / 300 grams each)
- 2 cups chicken broth (480 grams)
- 2 cups mild cheddar cheese, shredded, divided (226 grams total)
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 cup unsalted butter, sliced into 4 pats (1/2 stick / 57 grams)
- Parsley, for garnish
Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C).
Sear Sausage:
In a 15-inch (38 cm) oven-safe skillet over medium heat, add 2 tablespoons of olive oil.
Once the oil is hot, add the sliced smoked sausage.
Sear the sausage until browned, about 2-3 minutes on each side.
Combine Ingredients:
Remove the skillet from the heat.
Add the following to the skillet:
- 1 finely diced yellow onion
- 1 finely diced green bell pepper
- 1 finely diced red bell pepper
- 1 teaspoon minced garlic
- 2 cups instant white rice
- 2 cans (10.75 ounces each / 300 grams each) cream of chicken soup
- 2 cups (480 grams) chicken broth
- 1 cup (115 grams) shredded mild cheddar cheese
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Stir everything together until well mixed.
Add Butter and Cheese:
Place 4 pats of unsalted butter (from 1/4 cup / 57 grams) evenly over the top.
Sprinkle the remaining 1 cup (115 grams) of shredded cheddar cheese over the dish.
Bake Covered:
Cover the skillet with aluminum foil.
Bake in the preheated oven for 30 minutes.
Bake Uncovered:
Remove the foil.
Continue baking for an additional 20 minutes, or until the cheese is hot and bubbly.
Garnish and Serve:
Remove from the oven.
Garnish with chopped parsley.
Add additional salt to taste, if desired.
Serve hot and enjoy!
Enjoy this comforting and flavorful One-Pan Cheesy Sausage and Rice Bake as an easy weeknight dinner that’s sure to please the whole family!
