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“Dirty” Rice Sausage Bake with Vegetables

This “dirty” rice sausage bake is easy comfort food and a great one-pot meal. It’s a savory and easy variation on red beans and rice that can be vegan if you use a vegan sausage. 
Course Main Dish, one-pot
Cuisine Cajun
Keyword cajun seasonings, dirty rice, easy recipe, one-pot, pork sausage, rice and vegetables, seasoned rice, vegan option
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 servings
Author Beth

Ingredients

  • 3 tablespoons olive oil
  • 1 pound pork kielbasa or other sausage of choice
  • 2 cups red onion peeled and diced small (about 1 large onion)
  • 2/3 cup red bell pepper seeded and diced small
  • 2/3 cup yellow bell pepper seeded and diced small
  • cup green bell pepper seeded and diced small
  • 3 to 4 garlic cloves peeled and finely minced
  • 2 teaspoons cumin
  • ½ teaspoon coriander
  • ½ teaspoon dried oregano
  • 1/2 teaspoon salt * or to taste
  • 1/2 teaspoon pepper or to taste
  • 2 cups cooked rice
  • 1 cup cooked red beans 1/3 cup dry, or more to taste
  • 1/3 to 1/2 cup fresh parsley leaves finely minced (stems discarded) or dried parsley

Instructions

  • Preheat oven to 350 degrees F. 
  • To a large ovenproof skillet or Dutch oven, add the olive oil and the sausage, and stir until some of the fat is rendered, about 3 minutes. Remove sausage to a bowl, leaving as much oil as possible in the pan. 
  • Add the onion to the skillet, and sauté for about 5 minutes over medium-high heat until onions are lightly softened. 
  • Add the peppers and sauté for 1 to 2 minutes. Stir in the garlic, and sauté until fragrant, about 1 more minute. 
  • Stir in the seasonings until well mixed. 
  • Stir in the cooked sausage, rice and beans. 
  • Add about half the parsley, and stir to combine.
  • Place in the oven for 20-25 minutes until all ingredients have warmed through. 
  • Season with salt and pepper, to taste*. Serve immediately. If you like, sprinkle on dairy or non-dairy cheese or other favorite toppings. 
  • Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary.

Notes

One of us is eating low-salt right now, and ½ teaspoon is the amount I add to the dish that's right for her. Also this sausage is quite salty, so keep that in mind when seasoning. 1 teaspoon of sea salt would be a more typical amount for the bake.