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Italian Sausage and Rice Skillet
One-pan meal with spicy Italian sausage, brown rice, white beans, tomatoes, and spinach – minimal effort with maximum flavor that makes excellent leftovers.
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Servings: 6
Ingredients
- 1 lb spicy Italian sausage removed from casings
- 1 medium red onion diced (about 1 cup)
- 1 bell pepper diced (about 1 cup)
- 2 cups long grain brown rice
- 1 19 oz can white beans, drained and rinsed
- 1 14 oz can diced tomatoes, with juice
- 2 tsp dried Italian herbs
- 1 tsp garlic powder
- ½ tsp sea salt
- ¼ tsp red pepper flakes
- 5½ cups water
- 6 oz fresh spinach about 6 cups
Instructions
- In a large skillet over medium-high heat, cook sausage, breaking it up with a wooden spoon, until browned and cooked through, about 5-10 minutes.
- Drain excess grease if needed, leaving a small amount for flavor. Add diced onion and bell pepper. Cook, stirring often, until softened, about 5 minutes.
- Add rice, white beans, diced tomatoes with juice, Italian herbs, garlic powder, salt, red pepper flakes, and water. Stir to combine.
- Reduce heat to medium, cover with lid, and simmer for about 40 minutes, stirring occasionally, until rice is nearly tender and most water has been absorbed.
- Add spinach a few handfuls at a time, stirring until wilted.
- Cover and cook 2-5 more minutes until rice is fully cooked and water has evaporated. Remove from heat and serve.
Notes
- Use a large skillet – this recipe makes a lot
- For white rice: use 3½ cups water and reduce cook time to about 20-25 minutes
- Sweet Italian sausage can be substituted for a milder version
- For cheesy version: stir in 1 cup mozzarella at end or top with Parmesan
- Kale can replace spinach but add it with the rice since it takes longer to cook
- Store leftovers up to 4 days refrigerated or freeze up to 3 months
- Reheat in microwave with a splash of water if needed
