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Sausage and beef rice casserole dish served hot in a bowl

Sausage and Beef Rice Casserole

A hearty one-pot dish filled with savory meat, tender peppers, and rice that soaks up the flavorful juices. Perfect for busy nights and family dinners.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat
  • 1/2 lb Italian sausage
  • 1/2 lb lean ground beef
Vegetables
  • 1 small finely chopped onion
  • 1 piece green pepper, finely chopped
  • 1 piece red pepper, finely chopped
  • 3 cloves garlic, chopped Fresh garlic = bigger flavor.
Liquids
  • 4 cups low sodium beef broth Use low-sodium broths to control salt.
  • 2 cups low sodium chicken or vegetable broth
  • 1 can (14.5 oz) salsa tomatoes
Grains
  • 3/4 cup raw jasmine rice Jasmine rice gives a soft, fragrant bite.
Seasoning
  • Kosher salt
  • Fresh ground black pepper

Method
 

Preparation
  1. Heat a large pot or ovenproof casserole over medium heat. Add the Italian sausage and ground beef. Brown them, breaking the meat into pieces as they cook.
  2. Halfway through browning, add the chopped onion and both peppers. Stir a few times until the edges turn glossy and slightly golden.
  3. Reduce heat to medium-low during the last minute of browning and add the chopped garlic. Stir constantly until fragrant, about 30-60 seconds.
  4. Drain excess fat from the pot and wipe out if needed, but leave the browned bits for flavor.
Cooking
  1. Pour in the beef broth, chicken broth, and can of salsa tomatoes with juices. Stir, scrape up browned bits, and bring to a gentle simmer.
  2. Simmer uncovered for about 15 minutes, or until the peppers begin to soften and the liquid reduces slightly.
  3. Stir in the raw jasmine rice, ensuring each grain is coated in the mixture. Press the mixture level and cover.
  4. Cook covered for 5-7 minutes over medium-low heat, or until the rice is tender and most liquid is absorbed. Taste and season with kosher salt and fresh ground black pepper.
Serving
  1. Serve quickly for the best texture; garnish with lime wedges, sour cream, or chopped parsley if desired.

Notes

Time-saver: Brown meat the day before and refrigerate to add straight to the cooking process. If rice turns mushy, likely too much heat was used; cook gently and check at 5 minutes. For a variation, stir in chopped cilantro or a pinch of smoked paprika for smoky depth.