My Italian sausage rice recipe is a quick and easy one-pan meal! Italian sausage cooked with bone broth for extra protein and an added rich, savory flavor that is so delicious you’ll keep going back for more! I used pork sausage, but you can use my homemade chicken Italian sausage to lighten it up.
It’s perfect for busy weeknights and holds up well, making it ideal for your work lunches or high-protein meal prep. If freezer meals are more your style, this freezes and defrosts beautifully! Add roasted broccoli for a sausage broccoli rice situation, and enjoy the leftovers the next morning with a drippy egg on top. We love eggs and rice around here!
Add this to your collection of high-protein recipes and easy dinners for when you’re craving comfort food and need something in under 30 minutes!
I love it when a kitchen mishap turns into something fabulous, and that’s precisely what happened with this Italian sausage rice recipe! It started as a pasta sauce, but I didn’t realize I was out of tomatoes until after I had browned the sausage. So I pivoted and added bone broth (for extra protein), rice, and seasonings, and it was a huge hit! This is my kind of food, and I don’t get tired of it. It’s simple, flavorful, nutritious, and versatile!
The entire meal cooks in one pan, and it’s very affordable! This will feed 3 to 4 people, and you can easily stretch it with a simple side dish. And if you’re a savvy shopper, then you know that stocking up on ingredients when they’re at their lowest price will save you even more.
This is one of my favorite things to meal prep for my husband’s lunches. It’s an easy recipe to double, and you can divide the leftovers into single-serve meal prep containers for an easy lunch on the go!
Italian Sausage Rice Recipe
One of the easiest ways to incorporate extra protein into your meals is to replace regular broth, stock, or water with bone broth. Unlike regular broth and stock, bone broth cooks for 12 to 24 hours. Cooking it low and slow over a long period of time extracts a boatload of protein and nutrients from the bones. The result is an incredibly nutritious, rich, and flavorful broth high in collagen, the most abundant protein in the human body. Depending on the brand, just one cup yields 8 to 14 grams of protein. When I was going through tonsil cancer treatment, bone broth was one of the only things that I truly believe helped save me from winding up on a feeding tube! When I couldn’t eat, bone broth provided the nutrients I needed.
Main Ingredients
This is a short list with just four necessary ingredients. Seasonings and herbs are optional and not required for the recipe to work and be delicious!
- Italian sausage. This adds most of the flavor to the dish. Use spicy or mild – whatever you like.
- Long-grain rice. I prefer long-grain white rice, but any rice will work. See notes below.
- Bone broth. Bone broth adds protein and richness. Use what you like, but do see my note below.
- Italian parsley. A generous amount of Italian parsley at the end adds freshness and color.
- Seasonings. A few seasonings add extra flavor, but they’re optional. The sausage is loaded with flavor.
Note. Ingredients like Italian sausage, store-bought broth, and stock can be very salty. I have a little salt in the recipe, but that’s because I use this unsalted bone broth. I recommend omitting the additional salt if you use regular or low-sodium broth. Once the dish is done, you can taste and adjust the salt before serving. It’s always easier to add more than to try to fix it once it’s too salty.
How to Make Italian Sausage Rice
The instructions are on the recipe card below, but here’s a quick rundown.
- Place a large skillet with a tight-fitting lid on the stove over medium heat.
- Add the Italian sausage, onion, and seasonings.
- Cook the sausage until there is no more visible pink (I use a meat chopper for this)
- Move the sausage to one side of the pan, and soak up any extra grease with a paper towel.
- Keeping the heat on medium-high, add the rice.
- Stir and cook for about one minute or until fragrant.
- Add the bone broth and bring to a simmer.
- Turn the heat down to low, cover tightly, and cook for 20 minutes.
- Remove the pan from the heat and let it sit for five minutes.
- Gently fluff with a fork, add the parsley, and fluff again.
- Taste and adjust the salt.
Note. I did not add any oil to the pan initially. Cooking the Italian sausage at a lower heat renders the fat, which happens pretty quickly. I find that additional fat is just not necessary. If the Italian sausage you use is leaner, feel free to add a little olive oil to the pan before adding the sausage.
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Recipe Variations & Helpful Tips
- Add your favorite shredded cheese at the end, cover, and let the residual heat melt it.
- Diced zucchini, mushrooms, bell peppers, or chopped kale stretch the dish and add nutrition.
- If using a different type of rice, adjust the liquid and cooking times according to the package directions.
- Cool completely, then store in the refrigerator for up to 4 days or freeze for up to 2 months.
- To make this more budget-friendly, stock up on ingredients when they’re on sale. Bone broth is expensive. Regular broth is fine (and cheaper) if you don’t care about extra protein. Add a can of Cannellini or white kidney beans to stretch this for next to nothing.
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Italian Sausage Rice Recipe | Easy One Pan Meal
Equipment
Ingredients
- 1 pound ground Italian sausage
- 1 cup long-grain white rice
- 1/2 cup diced onion
- 2 cups unsalted chicken bone broth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup chopped Italian parsley
Instructions
- Place a large skillet with a tight-fitting lid on the stove over medium-high heat.
- Add the Italian sausage, onion, and seasonings.
- Cook the sausage until there is no more visible pink.
- Move the sausage to one side, and soak up extra grease with a paper towel.
- Keeping the heat on medium-high, add the rice.
- Stir and cook for about one minute or until fragrant.
- Add the bone broth and bring to a simmer.
- Turn the heat down to low, cover tightly, and cook for 20 minutes.
- Remove the pan from the heat and let it sit for five minutes.
- Gently fluff with a fork, add the parsley, and fluff again.
- Taste and adjust the salt.
Everyone loved it. We were sick of having variations of chicken for dinner so this was an easy and welcome change.
If you are adding zucchini when would you do that?
Do you add the rice uncooked or cooked already to this recipe? I’m assuming raw?