This One Pot Baked Rice is a delicious and easy weeknight meal all in one pot, featuring baked rice, sausage, and broccoli.
Could not wait for both kids to be in school FT. I would have full days (well, full-er…) to get so much done. I could focus. Uninterrupted. A nice long 6-hour stretch. I could have several recipes in the queue and actually be ahead. I could go grocery shopping and beat the weekend crowds. I could finally make homemade bread. Squee!
Ya. No. Ain’t happening.
All those things I was putting off for so long when Trevor was still at home, are now catching up with me. All the back-end blog stuff that none of you care about. That I don’t care about! But has to be done. And doctor’s apts., and cleaning out closets. And I don’t ever remember people coming to the door before, but now it seems like they do all. day. long. What the???
Also? Social media is part of my job, and therefore it seems perfectly acceptable to spend 3 hours on Pinterest rearranging my boards. Omg. HELP.
And soccer is our liiiiiiiiife.
So, you can see why one-pot meals are a necessity and keep me happy.
This. This right here.
Rice baked with sausage and broccoli. In one pan. This is the kind of dish I could eat every day. Simple ingredients, easy, flavorful, and little clean-up.
And did I mention the one pan. ONE PAN, friends! So totally winning.
other fantastic one pan dishes we love!
This One Pot Baked Rice dish is a delicious and easy weeknight meal all in one pot, featuring baked rice, sausage, and broccoli.
- 2 tablespoons extra virgin olive oil
- 8 ounces Italian sausage , casings removed, broken into pieces
- 1 medium sweet onion , finely diced
- 3 cloves garlic , minced
- salt and pepper
- 1 1/4 cups Arborio rice
- 1/4 cup dry white wine
- 2 1/4 cups low sodium chicken broth
- 1 head broccoli (about 6 ounces), cut into 2-inch florets
Preheat oven to 400 degrees F.
Heat oil in a large, heavy ovenproof skillet, over medium-high. Cook sausage, stirring often, breaking up the pieces until no pink remains, about 3 minutes. Stir in onion and garlic; cook until translucent, about 3 more minutes. Season with a dash of salt and pepper.
Stir in rice to coat, then add the wine; bring to a boil. Cook until rice has absorbed almost all of the liquid, about 1 minute. Add broth; bring to a boil.
Transfer skillet to the oven and bake for 10 minutes. Sprinkle the broccoli over the top and bake for another 10 minutes, until rice absorbs most of the liquid. Remove from the oven - careful! handle will be hot! - and stir. Cover, and let stand 10 more minutes. Taste and add more salt, if necessary.