Warm and hearty, Sausage and Rice Hash is a complete and nutritious meal! This one pan dish combines sausage with tomatoes, onions, rice, and seasonings.
Everyone loves a great tasting, hearty, filling dinner recipe, right? But, not everyone looks forward to cleaning up the dishes after a home cooked meal. This dish will limit your cleanup time, because everything is prepared in one pan!
I love to cook, but I’m not a big fan of cleaning up. To be honest, I don’t hate it, but I would prefer to have someone else do it! Whenever I cook, I like to clean up as I go along. We have a very small apartment kitchen, so I really don’t have much of a choice!
While this hash was cooking, I washed up the cutting board, knives, measuring spoons and cups, etc. After dinner was ready, all that was left with the pan, a few plates and a few forks! Cooking is more enjoyable when there’s less work.
Sausage Rice and Hash is quick and easy! It’s a great way to use up your leftover cooked rice too. Best of all, this dish can be served in so many ways. Let’s take a closer look!
How to serve this dish:
Like I mentioned earlier, this dish is a complete and nutritious meal. You can pile it into a bowl and enjoy just like it is! You can also add some shredded cheese. Maybe add a dollop of sour cream too! A hash like this can easily work with added toppings.
If you want to serve it casserole style, you can add a bunch of shredded cheese to the top. Place the pan in the oven under broil until the cheese is melted. Serve it family style, or as a side with my Mexican Dry Rub Grilled Chicken Skewers.
We had a lot of leftovers, so I made something completely different. I added a few cups of spicy tomato sauce to a casserole dish and set it aside. Then, I placed a few heaping spoons of the hash onto flour tortillas. I added a bit of shredded cheese and a drizzle of hot taco sauce.
I rolled them up and placed them seam down into the prepared casserole dish. With a bit more cheese sprinkled over the top, they were ready for the oven. Bake for 30 minutes at 350 degrees. Remove from the oven. Place one or two per person and allow everyone to add some sour cream, guacamole, etc.
Another great idea is to use a spoon to create wells into the hash. Crack a fresh egg into each well. Bake until a broiler until the egg is cooked through – about 5-7 minutes. Eggs, rice, and sausage taste great together!
Yes, it’s totally freezer friendly!
This is one of those make-ahead dishes. You can prepare the recipe as stated in the instructions below. Allow the hash to cool and then transfer to freezer-friendly, oven-proof dishes.
I like to use Pyrex dishes for something like this. Pyrex dishes can be placed in the freezer and can go in the oven too. So, you won’t have to worry about making more dishes dirty! If you use Pyrex, be sure to allow the frozen dish to sit a room temperature for a while first. It’s never a good idea to place cold glass into a hot oven.
The other option is to use those foil containers with the lids. I have not idea what they’re called, but you can see a sample of them in Vegetable Casserole recipe.
Be sure to label your dish with the title of the recipe and the date you made it. It will last in the freezer for 2 months. When ready to eat, remove the dish from the freezer and thaw at room temperature for 3-4 hours. Bake, covered, at 350 degrees for 30 minutes.
Sausage and Rice Hash
- 2 tablespoons olive oil
- 1 large white onion, diced
- 1 clove garlic, minced
- 1 large green pepper, diced
- 1 large red pepper, diced
- 1 pound ground sausage
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons chili powder
- 2 teaspoons Worcestershire sauce
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes
- 4 cups cooked rice, cooled
- parsley, chopped for garnish
- In a large skillet, over medium heat, saute the onions in the olive oil for 4-5 minutes.
- Add the garlic, red pepper, and green pepper. Stir to combine. Cook for 5 minutes.
- Next, add the ground sausage. Cook the sausage with the onion and pepper mixture until the sausage is cooked all the way through. Be sure to break down the sausage with your cooking utensil.
- Add the dry mustard, salt, ground black pepper, chili powder, Worcestershire sauce, tomato paste, and diced tomatoes. Stir to combine.
- Lower the heat to medium low and simmer for 10 minutes.
- Add the cooked rice. Stir into the sausage mixture. Cook for 5 minutes or until rice is heated through. Serve with chopped parsley as a garnish.