Italian sausage, cheesy rice, and lots of cozy flavors come together in this easy one-skillet dinner. If you love my Cheesy Sausage and Rice made with smoked sausage, you will want to try this version made with flavorful Italian sausage.
This Italian Sausage and Rice is creamy, cheesy, and packed with tender rice, colorful peppers, and fresh spinach. Everything cooks together in one skillet, making it a simple dinner that the whole family will love.
Ingredients and Substitutions
- Italian sausage: Mild Italian sausage adds savory flavor and seasoning to the dish. Cook it in olive oil until browned and cooked through. You can use hot Italian sausage if you prefer more heat or substitute ground sausage or turkey sausage.
- Onion and bell peppers: A mix of yellow onion, green bell pepper, and red bell pepper adds sweetness, color, and flavor. You can use any combination of peppers you have on hand.
- Garlic: Fresh minced garlic adds a classic savory flavor that pairs well with the sausage.
- Instant white rice: Instant rice is used because it cooks directly in the skillet with the creamy sauce. Regular uncooked rice will not work as a direct substitute without adjusting the liquid and cooking time.
- Cream of chicken soup and chicken broth: These create the creamy base that cooks the rice and brings everything together. You can substitute cream of mushroom soup if preferred.
- Mozzarella and Parmesan cheese: This cheesy combination makes the skillet rich and flavorful. Freshly grated Parmesan melts best and adds the most flavor.
- Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes: These seasonings add warmth and balance. The red pepper flakes are optional if you prefer a milder dish.
- Fresh spinach: Adds color and a little freshness. You can substitute baby spinach or leave it out if desired.
- Unsalted butter: Adds richness and helps create a creamy, flavorful finish.
- Fresh parsley: Adds a fresh pop of flavor and color before serving.
Tips for Making Italian Sausage and Rice
- Use the right skillet size: A 15-inch oven-safe skillet gives the rice mixture enough room to cook evenly. If you do not have one, transfer everything to a 9×13-inch baking dish before baking.
- Do not substitute regular rice: Instant rice is important for this recipe because it cooks in the oven with the creamy sauce. Regular rice needs a different amount of liquid and a longer cooking time.
- Drain excess grease if needed: Italian sausage adds a lot of flavor, but some varieties release more grease than others. Drain any extra grease after browning if needed, before adding the remaining ingredients.
- Let it rest before serving: Give the skillet a few minutes to rest after baking. This helps the creamy sauce thicken and makes it easier to serve.
- Adjust the spice level: Mild Italian sausage keeps this family-friendly, but hot Italian sausage or extra crushed red pepper flakes can add more heat if you like a little spice.
FAQs
Can I make Italian Sausage and Rice in a baking dish?
Yes! If you do not have an oven-safe skillet, you can transfer the cooked sausage mixture to a greased 9×13-inch baking dish before baking. Cover and bake as directed, then uncover and continue baking until the cheese is melted and bubbly and the rice is tender.
Can I use regular rice instead of instant rice?
No, regular uncooked rice is not a direct substitute for instant rice in this recipe. Instant rice is partially cooked, which allows it to finish cooking in the skillet with the creamy sauce. Regular rice would need different amounts of liquid and a longer cooking time.
Can I use a different type of sausage?
Yes! Italian sausage gives this recipe a lot of flavor, but you can use hot Italian sausage for extra spice, smoked sausage for a different flavor, or another ground sausage you enjoy.
Can I make Italian Sausage and Rice ahead of time?
Yes! This recipe reheats well, making it a great option for meal prep or busy weeknights. Store it in an airtight container and warm it gently before serving. You may want to add a splash of broth when reheating to bring back some creaminess.
Can I freeze Italian Sausage and Rice?
Yes, this recipe can be frozen. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating, adding a little broth if needed to help loosen the creamy texture.
How to Store Italian Sausage and Rice
Store leftover Italian Sausage and Rice in an airtight container in the refrigerator for up to 3 days.
To reheat, warm individual portions in the microwave or heat larger portions in a covered skillet or baking dish until warmed through. Add a splash of chicken broth before reheating if the rice seems dry or the sauce has thickened.
To freeze, let the dish cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a little chicken broth as needed to bring back the creamy texture.
Italian Sausage and Rice
Ingredients
- 2 tablespoons olive oil
- 1 pound ground Italian sausage, mild
- 1 yellow onion, finely diced
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 1 tablespoon garlic, minced
- 2 cups instant white rice, uncooked
- 2 cans (10.75 ounces each) cream of chicken soup
- 2 cups (480 g) chicken broth
- 1 ½ cups (170 g) mozzarella cheese, shredded, divided
- ½ cup (50 g) Parmesan cheese, freshly grated
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes, optional
- 2 cups (60 g) fresh spinach, roughly chopped
- ¼ cup (½ stick / 57 g) unsalted butter, sliced into 4 pats
- Fresh parsley, for garnish
Instructions
- Preheat oven to 400°F.
- Add the olive oil to a large (15-inch) oven-safe skillet over medium heat. Once the oil is hot, add the Italian sausage. Cook, breaking it apart with a spoon, until browned and cooked through, about 6 to 8 minutes. Drain any excess grease if needed.
- Remove the skillet from the heat. Add the onion, green bell pepper, red bell pepper, garlic, rice, cream of chicken soup, chicken broth, 1 cup of the mozzarella cheese, Parmesan cheese, Italian seasoning, salt, pepper, crushed red pepper flakes (if using), and spinach. Stir until everything is well combined and the spinach begins to wilt.
- Top the mixture with the butter pats, spacing them evenly across the top. Sprinkle with the remaining ½ cup mozzarella cheese.
- Cover the skillet with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for another 15 to 20 minutes, or until the cheese is melted and bubbly and the rice is tender.
- Top with fresh parsley. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
Can you use frozen spinach?
Hi Beverly! Yes, you can use frozen spinach. I would thaw it first and squeeze out as much excess liquid as possible before adding it. Since frozen spinach is more concentrated than fresh, you won’t need as much as the 2 cups of fresh spinach called for in the recipe. I would just add as much as you like at the end and heat it through. Hope you enjoy it!