This Sausage and Rice Bake is one meal that ticks ALL of the family friendly recipe boxes. Full of vegetables, super tasty, ready in next to no time and best of all, kids LOVE it.
Sausage & Rice Bake Recipe
Every Monday I get a sense of dread in my bones as I realize I need to plan the meals for the week. Again. Do these little people really need to be fed Every Single Day? Really?!!
I actually love cooking (and I love eating!) but finding food that my little people will gobble up happily, that is good for them, budget friendly, easy to make, freezer friendly, doesn’t bore me to tears and, oh yeah, is lactose free for my baby boy, well… that’s a tall order. Coming up with 5 – 7 of those meals every week? It’s a nightmare!
Fortunately one staple in our house is this one pot wonder! Our Sausage & Rice Bake keeps the whole family fed and happy and, like our Easy Fried Rice and Chicken Meatballs, it’s light on the budget too.
Sausage & Rice Bake
This Sausage and Rice Bake is full of vegetables, super tasty, ready in no time and best of all, kids LOVE it.
Ingredients
- 6 - 8 sausages of your choice
- 1 onion, diced
- 2 cloves garlic, diced
- 1 red capsicum, diced
- 1 small sweet potato, grated
- 1 carrot, grated
- 1 zucchini, grated
- 1 1/2 cups Basmati rice
- 4 cups chicken or vegetable stock
- 2 x 425g cans of chopped tomatoes
- Fresh thyme
- 1 cup grated cheese
Instructions
- Pre-heat oven to 180C/350F.
- Pop the sausages under the grill or into a pan, turning regularly until brown and cooked through.
- While the sausages are cooking, grab a flameproof casserole dish and fry off the capsicum, onion and garlic.
- Add the sweet potato, carrot and zucchini to the dish and cook for about ten minutes, or until tender.
- Add in the rice, stock, tomatoes and thyme and simmer until the stock is almost absorbed.
- Chop the cooked sausages into small pieces and add to the dish, along with the cheese. Stir through and then cook in the oven for approximately 25 minutes before serving.
Notes
- This Sausage & Rice Bake freezes well after baking.
For more family friendly dinner ideas, check out these related recipes;
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Kylie Archer is a technology loving, junior primary school teacher, mother of two. She loves to play, craft and cook with her little girl, using as many geek-tech tools along the way as she can.
This sounds easy and delicious and perfect for filling up hollow legs!
Could you please confirm the quantity of rice…not sure how much 300 grams of rice is.
Cheers,
Ingrid
Hi Ingrid 🙂 No problem, it’s 1 1/2 cups of rice. I hope those hollkow legs get filled up nicely.
This is excellent , can’t remember who gave me the advice, but ” chuck everything you can in , for kids meals get them used to Everything” Use proper food , just like this recipe, no sugar free this and lactose free that, gluten free the other And don’t overclean in the kitchen, now I’m not saying don’t clean up, but I’m sure all these adverts for bacteria blatting cleaners really aren’t doing our kids immune systems any good at all. We’ve managed to raise four and not a sniffle between them no allergies and no fussy eaters. They have all done daft things like eating rice crispies out of the dog bowl and binging on sweeties spread out on the floor…. I’m the only one in the family who has hayfever and my mom was Always cleaning up…… take heed !
Absolutely, I love a good “throw it all in” recipe 🙂
What temperature should the oven be on?
Hello Lisa, 180 degrees Celsius/350 Fahrenheit. Happy cooki g 🙂
Hi just wondering how you would freeze this meal. Whether you do it before or aftet baking. And also if I dint have a stove proof casserole dish could I make it all in a pan and then pour it into a dish to then put in the oven?
Hi Nikki, I freeze after baking and it’s worked well. You could definitely cook in one pan and bake in another. I hope you enjoy it 🙂
Hi Kylie,
I’ve sometimes found that rice cooked with canned tomatoes doesn’t soften up and cook properly (maybe because of the acidity?). Does that magically not happen with this dish?
Thanks for your help!
Jennifer in The Netherlands
Thank you so much for this recipe – I loved it and the kids came back for seconds!
I have some intolerances so swapped out the garlic and onion for garlic oil and asafoetida powder. I also realised too late I didn’t have enough basmati, so used arborio instead. It all worked!