Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 lb Italian Sausage (mild or hot), casings removed
  • 1 medium Yellow Onion, diced
  • 1 large Red Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 1 ½ cups Long Grain White Rice (Basmati or Jasmine), unrinsed
  • 1 tsp Dried Oregano
  • ½ tsp Dried Thyme
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 3 cups low sodium Chicken or Vegetable Stock, warmed
  • 1 tsp Kosher Salt
  • ½ tsp freshly ground Black Pepper
  • ¼ cup Fresh Parsley, chopped, for garnish
  • ¼ cup freshly grated Parmesan Cheese (optional)

Instructions:

  1. Brown the Sausage: Heat the skillet over medium-high heat. Add the sausage (add 1 Tbsp olive oil first if needed). Break it up as it cooks until thoroughly browned and no pink remains (about 6–8 minutes). If there is excessive grease, spoon out the excess fat, leaving about 1 Tbsp behind.
  2. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and bell pepper to the skillet. Cook, stirring occasionally, for 5–7 minutes until the vegetables have softened slightly and the onion is translucent.
  3. Add Garlic and Herbs: Stir in the minced garlic, dried oregano, and thyme. Cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Toast the Rice: Add the unrinsed long-grain rice to the skillet. Stir vigorously for 1–2 minutes, coating the grains in the fat and seasonings. This crucial step helps the rice hold its structure.
  5. Add Liquids and Seasoning: Pour in the canned diced tomatoes (with juice) and the warmed chicken stock. Stir well to combine, ensuring you scrape up any caramelised bits (the fond) stuck to the bottom of the pan. Add salt and pepper.
  6. Bring to a Boil: Increase the heat to high and bring the mixture to a rapid, rolling boil.
  7. Simmer and Cook: Immediately reduce the heat to the lowest setting (a gentle bubble). Cover the skillet tightly with a lid. Simmer undisturbed for 18–20 minutes. Do not lift the lid during this time.
  8. Check for Doneness: After 18–20 minutes, check the rice. If all liquid is absorbed and the rice is tender, remove the skillet from the heat. If it’s still too firm, add 2–3 Tbsp of extra hot stock or water, cover, and cook for another 2–3 minutes.
  9. Rest (Essential): Leave the covered skillet to rest off the heat for 5–10 minutes. This allows the steam to redistribute, resulting in perfectly fluffy rice.
  10. Fluff and Serve: Remove the lid, fluff the rice gently with a fork. Garnish generously with fresh chopped parsley and a sprinkle of Parmesan cheese.