Hearty and full of flavor, this Italian Sausage and Rice Bake Recipe combines spicy sausage, rice, onions, and garlic into one cozy skillet meal.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I remember the first time I threw this meal together — and I say threw because it was exactly that. I’d just come home from a long day, totally exhausted, and the fridge looked like a scene from a sad cooking show. Half a pack of Italian sausage, an onion rolling around in the drawer, and leftover rice that I almost tossed out.
I was this close to ordering takeout, but something in me went, “You know what, let’s just wing it.” So, I did. I browned the sausage, added the onion and garlic, tossed in the rice, and let it all bake while I cleaned the kitchen (and okay, maybe poured myself a glass of wine).
When I pulled it out of the oven, it smelled like heaven — the kind of smell that makes your shoulders drop and your stomach growl at the same time. My husband came in from the other room asking, “What is that?!” like I’d just conjured up a five-star Italian dinner out of nowhere. It’s been in our rotation ever since.
Funny thing is, it’s not fancy. It’s simple, practical, and forgiving — the kind of meal you make when life’s a little messy but you still want something good. And honestly? That’s my favorite kind of cooking.
Why You’ll Love This Italian Sausage and Rice Bake Recipe?
This isn’t just another one-skillet recipe — it’s a weeknight sanity saver. Seriously, this dish checks every box. Easy? Yup. Flavorful? Double yup. Minimal dishes? Thank you, yes.
The sausage gives you that deep, savory flavor without needing 15 spices. The rice soaks up all the broth and the sausage drippings — you know, that perfect mix of cozy and satisfying that makes you want seconds. It’s like risotto’s less-needy cousin.
And the best part? You can make it your own. Spicy or mild sausage, extra veggies, more garlic (because duh), a little cheese on top if you’re feeling fancy. There’s no wrong way to make this.
Ingredient Notes:
You don’t need anything complicated for this Italian Sausage and Rice Bake Recipe — just a few simple ingredients that work overtime:
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Italian Sausage: I usually grab hot Italian sausage because I like that little kick, but mild works if you’re cooking for the family. I’ve even used turkey sausage before, and it still hits the spot.
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Basmati Rice: Light and fluffy, never sticky. Rinse it well though — it’s worth the extra minute.
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Onions & Garlic: The heart of the dish. When they hit that hot pan with olive oil, you’ll know you’re onto something good.
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Olive Oil: A nice drizzle gives everything that golden, slightly crisp edge.
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Broth: Use chicken or veggie broth — it’s what makes the rice taste rich and full of flavor instead of bland.
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Parsley: Optional, but it gives that pop of color that makes you feel like you’ve done something impressive.
How To Make Italian Sausage and Rice Bake?
Step 1: Brown the sausage
Start with a good skillet — I use my cast iron because it feels like a family heirloom even though I bought it at Target. Heat the olive oil, toss in the sausage, and let it brown. Don’t poke it too soon! Let it sit for a bit so it gets that perfect crust. Then, break it up and cook until it’s golden and slightly crispy.
Step 2: Add the aromatics
Now for the onion and garlic. The smell alone is worth the effort. Cook them until soft and slightly golden — they should practically melt into the sausage.
Step 3: Add rice and broth
Stir in your rinsed basmati rice, let it toast in all that flavor for a minute, then pour in your broth. Stir it together, cover, and transfer the skillet to your preheated oven.
Step 4: Bake
This is the part I love — you can literally walk away. Bake for about 20 minutes at 350°F, and in that time, the rice absorbs all the good stuff. (Use this time to pour another glass of wine or scroll Instagram guilt-free. You’ve earned it.)
Step 5: Fluff and serve
Once the rice is tender and the liquid’s gone, pull it out and let it rest a minute. Fluff it up, sprinkle parsley, and boom — dinner’s done. It smells incredible, looks rustic, and tastes like something your Italian neighbor would brag about.
Storage Options:
This dish keeps like a dream. If you have leftovers (doubtful, but still), store them in an airtight container for up to three days. Reheat it with a splash of broth or water to bring it back to life.
Want To Save This Recipe?
You can even freeze it — just portion it out, seal it up, and stash it in the freezer for up to two months. It’s perfect for those nights when you just can’t deal with cooking but still want something real.
Variations and Substitutions:
Cooking’s supposed to be fun, not stressful. So if you’re missing something, no big deal — this recipe is flexible:
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Add Cheese: Melt some mozzarella or sprinkle Parmesan on top before baking. Instant comfort.
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Veggie Add-Ins: Toss in spinach, bell peppers, or zucchini if you want to bulk it up a bit.
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Different Sausage: Turkey, chicken, even vegan sausage works great here.
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Spice Level: Want more heat? Add crushed red pepper flakes. Want less? Use sweet sausage.
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Grain Swap: Try orzo, brown rice (just cook longer), or even quinoa. It’s all fair game.
What to Serve with Italian Sausage and Rice Bake?
This Italian Sausage and Rice Bake Recipe honestly stands alone — but if you want to make it a whole feast:
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Garlic Bread: Because, let’s be honest, garlic bread makes every meal better.
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Simple Green Salad: Something crisp and tangy cuts through the richness.
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Roasted Veggies: Carrots, asparagus, or whatever’s hanging out in your fridge.
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Wine: Red, white, or whatever’s open. You can’t go wrong.
Frequently Asked Questions:
Can I use brown rice?
Sure can! Just add a little more broth and bake it longer — about 15 minutes extra.
Can I prep this ahead of time?
Absolutely. Assemble it, cover, refrigerate, then bake it fresh the next day. Easy.
Can I make it vegetarian?
Yep! Use veggie sausage or toss in mushrooms instead — still super flavorful.
Honestly, this Italian Sausage and Rice Bake Recipe is one of those meals that makes life a little easier — and tastier. It’s not fussy, it’s not fancy, and that’s exactly why I love it.
If you try it, tell me how it went! Did you go heavy on the spice? Add cheese? Burn the first batch but still eat it because it smelled too good? (Been there.) Either way — I want to hear about it.
Because that’s the beauty of home cooking: it’s messy, it’s personal, and sometimes, it’s downright perfect in its imperfection.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Italian Sausage and Rice Bake Recipe
Ingredients
- 2 tbs olive oil
- 12 oz hot Italian sausage with or without casings
- 1 large white onion thinly sliced
- 2 cloves garlic thinly sliced
- 1/4 tsp kosher salt plus more to taste
- 1/2 tsp ground black pepper plus more to taste
- 2 1/2 c basmati rice rinsed thoroughly under cold water
- 3 3/4 c chicken or vegetable broth
- Chopped fresh parsley for garnish (optional)
Instructions
Preheat the oven
- Preheat the oven to 350°F (175°C). If using a glass or ceramic baking dish, reduce the temperature to 325°F (160°C) to prevent over-browning.
Brown the sausage and onions
- In an ovenproof skillet (such as a 9-inch cast iron), heat the olive oil over medium-high heat. If using sausage links, remove the casings. Once the oil is hot, add the sausage and cook undisturbed for 3–4 minutes to achieve a deep brown color. Break the sausage into smaller pieces with a spatula and continue cooking for an additional 2–3 minutes until fully browned.
- Add the sliced onions and garlic, followed by salt and pepper. Stir occasionally, cooking until the onions are translucent and soft, approximately 7 minutes.
Incorporate the rice and broth
- Add the rinsed basmati rice to the skillet, stirring well to combine with the sausage and onion mixture. Allow the rice to toast gently for one minute to absorb the flavors.
- Pour in the broth, stirring once more to ensure even distribution. Cover the skillet tightly with an oven-safe lid or aluminum foil.
Bake the dish
- Transfer the skillet to the preheated oven and bake for approximately 20 minutes, or until the rice is tender and has absorbed most of the liquid.
Season and serve
- Remove the skillet from the oven and allow it to rest for 2–3 minutes. Fluff the rice gently with a fork and taste for seasoning, adding additional salt and pepper as needed. Garnish with chopped parsley, if desired.
- Serve immediately, accompanied by crusty bread or a simple salad.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
