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Sausage and Rice Casserole

Turn your leftover rice and sausage into a delicious one pan dinner in only 15 minutes with this fantastic sausage and rice casserole recipe. Perfect for quick and easy everyday meals.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: casserole, cast iron, easy, gluten free, leftovers, rice, sausages, skillet, smoked sausage
Servings: 4
Calories: 390kcal
Author: Tonje



  • 1 cup sliced sausage
  • 3 cups boiled rice
  • 1 (15 oz) can diced tomatoes
  • 1 onion
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon oregano


  • Dice the onion, and finely grate or dice the garlic. Dice the bell peppers, and slice the sausage.
  • Sauté diced onion and garlic in some olive oil in a cast iron skillet.
  • Add sliced sausage, diced bell peppers and all seasoning to the skillet, and sauté for another minute, or until they are warm.
  • Then, add canned diced tomatoes and boiled rice. Stir to incorporate the ingredients evenly, and leave the dish to cook for about 5 minutes, or until everything has heated through.
  • Season to taste with additional salt and pepper, then serve.



  • Store leftover in a refrigerator for up to 3 days, or freeze for up to 3 months. Reheat the dish in a microwave or frying pan.
  • Feel free to use any rice, such as Basmati, Jasmine or brown rice.
  • You can use any sliced sausage. Try vegetarian sausage or smoked sausage. You can also use leftover cooked pork or chicken sausages.


Calories: 390kcal | Carbohydrates: 42g | Protein: 11g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 773mg | Potassium: 348mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1304IU | Vitamin C: 95mg | Calcium: 46mg | Iron: 2mg