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    You are in: Home / Recipes / Sausage and Rice Dish Recipe
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    Sausage and Rice Dish

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Chef #1800331640's Note:

    It's really easy. It doesn't take that much time or effort or thought. Perfect for any student with a kitchen who needs to eat, but also needs to study, or for someone living on their own. You can adjust the size for more people, or reduce it for just yourself. Mom and I made this because we had sausages and rice, and not much else, and neither of us wanted to leave the house to go to the store because it was pouring outside.

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    Ingredients:

    Serves: 1-6

    Yield:

    cups

    Units: US | Metric

    • 1/2-2 1/2 cup rice, depending on how many you plan to cook for (or how hungry you are)
    • 1 -2 sausage, per person (the kind you cook on a grill or stovetop, so Johnsonville or generic kielbasa, whichever kind you li)
    • oregano (see recipe, step 5)
    • thyme (see recipe, step 5)

    Directions:

    1. 1
      Cook the rice. If you have a rice cooker, you can put it in there and forget about it for a while and do the other stuff. If you don't, cook the rice the normal way, but keep an eye on it. It's best if you have transparent lids. If you don't know how to cook rice, check the notes on this recipe for that, but you'll kick yourself, it's stupidly easy.
    2. 2
      Depending on how you cook it and how much, rice takes between 10 and 20 minutes, so while that's going, get out your sausages and cut them into discs. Use a cutting board. A clean one. I'm looking at you, single men. Don't tell me that's clean, I can see where you sliced cheese earlier. Go wash it. It'll only take a minute. I'll wait.
    3. 3
      Put the chopped sausage discs into a large pan and cook them in a little bit of water. Make sure you use a large pan, even if you don't think it's worth dirtying a large pan for a few sausages.
    4. 4
      Drain the water (just hold the lid on there and turn the pan sideways over the sink).
    5. 5
      If the rice is done cooking, put all the rice in with the sausage. This is why we use the large pan. Add your spices. We use Thyme and Oregano, but you can use whatever you think will make it taste best.if you want spicy, maybe add some cayenne or cajun spices. If you want savory, maybe add some dill or coriander instead. It's up to you. You are responsible for your own taste buds.
    6. 6
      stir it all together in the pan until it's as mixed as you want and until it's warm enough to eat.
    7. 7
      Put it on a plate or eat it out of the pan. If you're going to eat out of the pan, make sure anyone else you might be serving gets theirs first.
    8. 8
      TA DAAAA!
    9. 9
      Notes:.
    10. 10
      Rice.
    11. 11
      You'll need a pot, the lid, rice, 2 TBSP of butter, and water.
    12. 12
      Figure out how much rice you want to make and put double that much water in the pot.
    13. 13
      Boil the water.
    14. 14
      Add the rice and the butter.
    15. 15
      Lower the heat to halfway between medium and low and put the lid on it.
    16. 16
      Wait (about fifteen minutes) but keep an eye on it.
    17. 17
      If you don't see water and there's no bubbles coming up any more, listen for the pucka-pucka of boiling water near the bottom of the pot.
    18. 18
      If you don't hear that, take the rice off the stove, it's done.
    19. 19
      Also, ignore the serving sizes attached to this recipe. It says four cups, but that's because the yield section wouldn't accept 'I've never measured it' as a viable answer. If you've only cooked one sausage and half a cup of rice, then you've probably got two cups of food, but this yield thing is ridiculous, so just ignore it.

    Ratings & Reviews:

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    Nutritional Facts for Sausage and Rice Dish

    Serving Size: 1 (29 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 593.1
     
    Calories from Fat 200
    33%
    Total Fat 22.3 g
    34%
    Saturated Fat 7.5 g
    37%
    Cholesterol 43.8 mg
    14%
    Sodium 690.3 mg
    28%
    Total Carbohydrate 79.1 g
    26%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.0 g
    0%
    Protein 15.5 g
    31%

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