Sausage And Rice Casserole Side Dish, Old Fashioned Bourbon Cocktail, and The Silent Patient

Ingredients

• 1 lb sausage (such as Italian or breakfast sausage), sliced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup frozen peas
• 1 cup bell peppers, diced (any color)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese (optional, for topping)
• Fresh parsley, chopped (for garnish)

Instructions

• Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
• Cook Sausage: In a large skillet over medium heat, cook the sausage slices until browned and cooked through, about 5-7 minutes. Remove sausage from the skillet and set aside.
• Sauté Vegetables: In the same skillet, add the diced onion, bell peppers, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
• Combine Ingredients: In a large bowl, combine the cooked sausage, sautéed vegetables, rice, chicken broth, diced tomatoes, frozen peas, dried oregano, dried basil, paprika, salt, and black pepper. Stir well to mix all ingredients.
• Bake Casserole: Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake in the preheated oven for 45 minutes.
• Add Cheese (Optional): Remove the foil, sprinkle shredded cheddar cheese over the top (if using), and bake for an additional 10-15 minutes, or until the rice is tender and the cheese is melted and bubbly.
• Garnish and Serve: Let the casserole cool for a few minutes before serving. Garnish with chopped fresh parsley.