Are you familiar with Arborio rice? I've recently discovered that I am a waaaaaaay bigger fan of Arborio rice than 'regular' white rice. Traditionally used to make the coveted-creamy risotto, Arborio rice certainly doesn't need to be relegated soley to risotto duty!
It also brings fabulous creaminess to other rice dishes and casseroles, like my new-favorite Baked Rice with Sausage, Peppers, & Corn.
I found the starting point for this totally delicious from-the-oven Baked Rice with Sausage, Peppers, & Corn dish in a magazine. I was immediately in love with the baked-rice-casserole concept, but not in love with some of the preparation steps and end result. So I set about making my own version that was a bit easier to prep and even tastier on the plate.
I'm happy to say this semi-original version is now a family favorite! Probably needless to say, it makes very frequent appearances on our dinner table.
Baked Rice with Sausage, Peppers, & Corn reheats beautifully too, which means I can make a big pan, or cook it in advance, to have on hand for busy nights. Just warm some up for those busy nights, and a delicious dinner is on the table in a matter of minutes.
Now, while this recipe calls for fresh corn on-the-cob ... which I adore ... for a quicker fix, or when corn on-the-cob is out of season, thawed frozen corn can certainly take its place.
'Regular' white rice can certainly be used as well, but I encourage you to go for Arborio rice in this Baked Rice with Sausage, Peppers, & Corn dish. It lends a creamy texture that just won't happen with 'regular' white rice. {I've tried.}
Now ... I'm off to the farmer's produce stand down the road to grab some fresh corn on-the-cob to whip up a big ol' pan of this Baked Rice with Sausage, Peppers, & Corn! Hopefully, it'll last us a couple of days ... but given my husband's appetite and love for this dish, I highly doubt it will make it past one night.
Baked Rice with Sausage, Peppers, & Corn
1 lb. spicy or sweet Italian sausage, or bratwurst
2 T. extra-virgin olive oil
1 onion, thinly sliced
2 garlic cloves, finely minced
1 large red bell pepper, thinly sliced
1 1/2 c. Arborio rice
3 c. chicken broth
2 ears fresh corn, shucked and kernels cut off the cob {or about 2 c. frozen corn, thawed}
1 tsp. Old Bay cajun seasoning
1/2 tsp. salt
1/4 tsp. black pepper
3 T. chopped cilantro
Directions
Pierce sausages all over on all sides with the tip of a knife. Heat olive oil in a skillet over medium-high heat. Add sausages and cook, turning often, until browned, about 5 - 6 minutes. Transfer sausages to a 9x13" baking dish coated with non-stick cooking spray. {Once sausages have rested a few minutes, cut in halves or thirds, if desired.}
To the same skillet, add onion, garlic, and red pepper. Cook, stirring frequently, until onion is softened, about 2 - 3 minutes. Add rice; stir and cook for 1 minute, ensuring all grains get coated with olive oil from the pan.
Add chicken broth, corn, Old Bay, salt, and pepper. Bring to a boil.
Carefully pour hot rice mixture over sausages in the baking dish. Cover tightly with aluminum foil and bake at 375 degrees until rice is tender and has absorbed the chicken broth, about 30 - 35 minutes.
After removing from the oven, let stand about 5 minutes before serving. Sprinkle top with chopped cilantro.
Pierce sausages all over on all sides with the tip of a knife. Heat olive oil in a skillet over medium-high heat. Add sausages and cook, turning often, until browned, about 5 - 6 minutes. Transfer sausages to a 9x13" baking dish coated with non-stick cooking spray. {Once sausages have rested a few minutes, cut in halves or thirds, if desired.}
To the same skillet, add onion, garlic, and red pepper. Cook, stirring frequently, until onion is softened, about 2 - 3 minutes. Add rice; stir and cook for 1 minute, ensuring all grains get coated with olive oil from the pan.
Add chicken broth, corn, Old Bay, salt, and pepper. Bring to a boil.
Carefully pour hot rice mixture over sausages in the baking dish. Cover tightly with aluminum foil and bake at 375 degrees until rice is tender and has absorbed the chicken broth, about 30 - 35 minutes.
After removing from the oven, let stand about 5 minutes before serving. Sprinkle top with chopped cilantro.
Enjoy!
