One Pot Basmati Rice and Sausage Casserole (and a giveaway)

Have I ever described the kitchen in my Manhattan rental to you? It's small, dark and cramped with cabinets that were all the rage back in 1986 but not at anytime since then. There's only enough room for a small fridge and the little movement room I had has been taken up by the cart I bought to hold a microwave and some basic pantry items that didn't fit elsewhere. The counter top appliances are mostly hand-me-downs and I'm pretty sure the toaster is older than I am. It's not exactly my dream kitchen but somehow it all works.

While I can't do anything about the physical space, I can add some good tools. My knives are good...and sharp...and vital to proper prep. And I'm always on the lookout for good pots and pans that will help me prepare food properly.

Lately I've been "test driving" the Circulon Symmetry 5.5-Quart Casserole and it's won a place in my heart. Light, non stick but can still go in the oven, two handles for safety when I'm trying to drain boiling water and a glass lid to help me get over the need to keep lifting the lid to see what's going on in there. And it's a great in-between size for most applications. In addition to my heart, it won a place on my pot rack.

And since I had a pot I really liked, I made a one pot meal because I also really like those. Quick, easy and very little clean up is the way to go on busy weeknights for me. It's just a matter of adding ingredients in the right stages. This sausage and rice combo has lots of layers of flavor and a happy new addition to my dinner roster. And since the nice folks at Circulon are generously giving a pot away to one of my readers, don't forget to enter the giveaway below for your chance to own this one yourself. Enjoy and good luck!

by Hungry Couple

Prep Time: 30 Minutes

Cook Time: 30 Minutes

6074030

Ingredients (4 Servings)

• 1 lb. Sausage of your choice, sliced (I used spicy Italian sausage)
• 2 Tablespoons butter, divided
• 1 Onion, peeled and diced
• 1 Red bell pepper, diced
• 1 Cup basmati rice
• 2 Cups chicken stock
• 1/4 Cup grated Parmesan cheese
• 2 Cups baby spinach leaves
• Salt and pepper to taste

Instructions

Add one tablespoon of the butter to the pot along with the sausage. Saute until the sausage is browned and cooked through. With a slotted spoon, remove the sausage to a separate dish and cover with aluminum foil to keep warm.

Add the onion and bell pepper to the pot along with the remaining tablespoon of butter. Saute for a few minutes until the vegetables are translucent. Raise the heat to high and add the rice, stirring so that it gets coated in the remaining butter. After a minute, add the chicken stock, bring to a boil, cover and reduce the heat to low.

Cook for approximately 30 minutes or until the rice is tender. Add the sausage back into the pot and cook for one more minute to heat the sausage through. Season with salt and pepper to taste.

Remove from the heat, stir in the cheese and fold in the spinach leaves. The residual heat will wilt the spinach. Serve with additional Parmesan cheese, if desired.

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Circulon was kind enough to supply me with the pot but I was not otherwise compensated or under any obligation to provide a positive review.