This simple dish is easy to prepare and tastes good. A great side dish or main dish if you prefer. You can use mild or hot sausage depending on your taste.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Move an oven rack to the center of the oven.

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  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined paper towels to drain, reserving the bacon fat in the skillet. Crumble the bacon once cooled.

  • Crumble sausage into the reserved bacon fat; cook and stir until the sausage is completely browned and no longer pink, 7 to 10 minutes. Drain sausage and set aside in a bowl. Return skillet to medium-high heat.

  • Heat olive oil in the skillet. Cook and stir onion, bell pepper, oregano, and sage in the hot oil until the onion is soft, about 5 minutes.

  • Combine tomato sauce, rice, water, bacon, sausage, and the onion mixture in a baking dish with a lid; season with salt and black pepper. Stir until evenly mixed. Cover dish with aluminum foil and the lid.

  • Bake in preheated oven until the rice is tender, about 1 hour. Let rest 10 minutes before serving.

Nutrition Facts

296 calories; protein 12.2g 24% DV; carbohydrates 25.2g 8% DV; fat 16.1g 25% DV; cholesterol 37.6mg 13% DV; sodium 891.1mg 36% DV. Full Nutrition

Reviews (15)

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Most helpful positive review

Rating: 5 stars
01/26/2013
This is such a simple recipe but it yields a very tasty result. I only had hot Italian sausage so that was what I used (I'd like to try it with sage breakfast sausage too) and since I can't eat green peppers I used red. I also added about 2 tbs fresh basil chiffonaded and sprinkled freshly grated Parmesan over the top. My family were all but kicking their plates. Thanks Cliff this is a keeper. Read More
(5)
16 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2013
This is such a simple recipe but it yields a very tasty result. I only had hot Italian sausage so that was what I used (I'd like to try it with sage breakfast sausage too) and since I can't eat green peppers I used red. I also added about 2 tbs fresh basil chiffonaded and sprinkled freshly grated Parmesan over the top. My family were all but kicking their plates. Thanks Cliff this is a keeper. Read More
(5)
Rating: 4 stars
10/06/2012
Quick to throw together with a minimum of fuss. I forgot to add the bacon but it was still good. Leftovers were good also. Read More
(5)
Rating: 5 stars
09/04/2015
I changed this recipe a bit by using homemade spicy breakfast sage sausage and homemade cream of mushroom soup instead of tomato sauce. I left out the bacon only because I forgot it. I topped it off with cheddar cheese during the last 15 minutes of baking. Outstanding. Will make again. Read More
(4)
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Rating: 4 stars
09/06/2012
This was very good I used basmatti rice and added mozzarella cheese for the last few minutes of baking. Would definately make this again. Read More
(4)
Rating: 4 stars
02/03/2015
Simple tasty and easy on the budget. This reminded me of something my mother used to make but better. I left out the bacon because we don't care for it. Everyone in the family enjoyed this dish. However I don't see why you wouldn't saute the onions and peppers and then add in the sausage to cook all at once. I did this and it saved steps and time. Also I used 16 oz of tomato sauce instead of 15 and it was a perfect consistency. So for those who thought it was dry maybe just a little more sauce is all you need. Thanks for a new addition to our "Family Favorites" folder! Read More
(2)
Rating: 5 stars
06/24/2014
Very nice and easy dish to put together. I did make a couple of changes(1) i make my own tomatoe sauce so that is what i used.(2)I used Italian rice cause that is what i had. The rest remained the same. We loved this a one pot meal that will be made on a regular basis here. Thank you Cliff G for sharing your recipe! Read More
(2)
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Rating: 5 stars
02/19/2015
This dish was EXCELLENT! My teenage son gobbled it up! It's perfect just the way it's written. I didn't have a baking dish with a lid so I used 4 Tablespoons of water and doubled the foil to seal tight in a 2 quart casserole dish. Will definitely be making this regularly! Read More
(2)
Rating: 5 stars
01/23/2013
This is sensational! I made two small changes regarding the ingredients: First I had some hot sausage and hamburger mix that was leftover from some chili I made so I used that instead of straight sausage. Second I had some fresh sage for a soup recipe I am going to make so I used that instead of the dried- I just added it in at the end of cooking the onion/pepper mix. Other than that I followed the ingredients exactly. Regarding the directions- I had some bacon already cooked from a previous recipe so I didn't have the reserved bacon fat to brown the meat in. Otherwise I followed the directions. This was quick and easy to make (especially so since the bacon part was done ahead!) and the whole family loved it! It probably could have been cooked slightly less than a hour as it was just a tad dry but really not enough to be noticeable. I can't wait to give a copy of this recipe to my mom- my dad will LOVE this! Thanks Cliff G- this will be going into my regular rotation. Perfect comfort food for the chilly winter months:) Read More
(2)
Rating: 5 stars
10/14/2014
This recipe is amazing! It will make your tongue slap your brain out. Read More
(2)