Description
This hearty and flavorful Meatballs and Rice recipe combines Italian sausage, fresh vegetables, and aromatic herbs simmered together with basmati rice in a single pot. The dish features tender rice cooked in chicken stock with grated carrots, bell peppers, frozen peas, and corn, delivering a balanced meal with delicious textures and vibrant colors. Perfect for a family dinner, it’s easy to prepare and can be enhanced with Parmesan cheese and basil pesto for extra richness.
Ingredients
Scale
Sausage and Oil
- 1 tablespoon olive oil (plus more as needed)
- 19 ounces Italian sausage, coined (meatballs formed into bite-sized pieces)
Vegetables and Aromatics
- 1 large yellow onion, finely diced
- 2 bell peppers (preferably 1 red and 1 yellow), finely diced
- 1 tablespoon minced garlic
- 1½ cups grated carrot (about 2 to 3 large carrots)
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper (approximately ¾ teaspoon salt and ¼ teaspoon pepper for sausage)
Grains and Liquids
- 1½ cups basmati rice
- 2½ cups chicken stock (such as Swanson’s)
Vegetables to Finish
- 1 cup frozen corn
- 1 cup frozen peas
Optional Toppings
- Freshly grated Parmesan cheese
- Basil pesto
Instructions
- Cook Sausage: Heat 1 tablespoon olive oil in a large, nonstick pot over medium-high heat. Add the coined Italian sausages. Cook, stirring and flipping occasionally with a wooden spoon, until golden brown and cooked through. Season the sausage with salt and pepper while browning. Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate. Keep 1 to 2 tablespoons of the sausage oil in the pan; if less, add 2 more tablespoons of olive oil.
- Sauté Vegetables: Keeping the heat at medium-high, add the diced onion, bell peppers, and minced garlic to the pot. Sauté, stirring occasionally, until the vegetables soften and are tender, about 7 to 10 minutes.
- Add Rice, Carrots, and Seasonings: Stir in the grated carrots, basmati rice, dried basil, thyme, oregano, paprika, onion powder, and garlic powder. Continuously stir for about 1 minute to toast the rice and distribute the seasonings evenly.
- Add Chicken Stock: Pour in the chicken stock and stir well. Press the rice down so it is fully submerged in the liquid. Bring the mixture to a boil over medium-high heat.
- Simmer with Sausage: Once boiling, reduce heat to low to maintain a gentle simmer. Arrange the browned sausage pieces in a single layer on top of the rice mixture. Cover the pot with a fitted lid and cook for 17 to 20 minutes, or until the liquid is absorbed and the rice is tender. If rice is undercooked and liquid is gone, add a bit more stock or water and continue cooking. If too much liquid remains, slightly increase heat to evaporate it.
- Rest with Frozen Vegetables: Remove the pot from heat but keep the lid on. Immediately add the frozen peas and corn on top of the rice without stirring. Quickly cover the pot again and let it stand for 10 minutes. The steam will cook the frozen vegetables while the rice rests; do not rush this step to avoid mushy rice.
- Serve: Remove the lid and add chopped fresh parsley if desired. Use a fork to fluff the rice and gently mix all ingredients together. Serve the dish while warm, optionally topping individual plates with freshly grated Parmesan cheese and a spoonful of basil pesto for added flavor.
Notes
- Use coining technique described: form Italian sausage into bite-sized meatball pieces for even cooking.
- Grating carrots integrates them seamlessly into the rice, adding sweetness and moisture.
- If the pan is too greasy after sausage browning, drain excess but retain flavorful oil for cooking vegetables.
- Grated Parmesan and basil pesto are optional but recommend adding for extra layer of taste and richness.
