Sausage and Rice Casserole

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  12 oz Chicken Sausage Links
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  1 cup Bell Pepper
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  1 Yellow Onion(110g)
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  1 tsp Basil, Fresh
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  1 cup Rice, Brown, Long-Grain
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  2 Garlic(6g)
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  Red pepper flakes
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  1 cup Low Sodium Chicken Broth
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  15 oz Canned Diced Tomatoes
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  Parsley, Fresh

Instructions

1. 1Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the chicken sausage links and cook 5–8 minutes total, turning halfway through, until browned on both sides. Transfer to a plate and set aside.
2. 2Wipe the skillet clean with a paper towel. Heat the remaining 1 tablespoon olive oil over medium-high heat. Add the bell peppers, onion, basil, salt, and pepper; cook 3–4 minutes, stirring occasionally, until the onion begins to soften and turn golden.
3. 3Add the brown rice, garlic, and red pepper flakes to the skillet, stirring constantly for about 30 seconds until fragrant and the rice is lightly coated with oil.
4. 4Pour in the chicken broth and canned tomatoes with their juices, stirring well to combine. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15–18 minutes until the rice is tender and most liquid is absorbed.
5. 5Slice the reserved sausage into bite-sized pieces. Stir the sausage into the rice mixture until evenly distributed, then re-cover and remove from heat. Let stand 5 minutes until any remaining liquid absorbs and the rice reaches your desired tenderness.
6. 6Sprinkle fresh parsley over the top and stir gently to combine.
7. 7Divide evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days, or freeze for up to 3 months.