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1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon Italian seasoning
Salt and pepper to taste
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (optional, for garnish)
Directions
Heat the olive oil in a large skillet over medium heat.
Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
Add the chopped onion, garlic, and bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.
Stir in the rice, chicken broth, diced tomatoes, Italian seasoning, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
Stir in the Parmesan cheese until melted and well combined.
Serve hot, garnished with fresh parsley if desired.
Variations & Tips
For a spicier version, use hot Italian sausage or add a pinch of red pepper flakes. You can also swap out the white rice for brown rice or quinoa for a healthier twist, though you may need to adjust the cooking time and liquid. If you're looking to add more veggies, consider tossing in some spinach or zucchini towards the end of cooking. For a cheesy finish, sprinkle some mozzarella on top and broil for a few minutes until bubbly.
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