This spicy chicken sausage and rice recipe is a one pot meal packed full of zesty flavors, perfect for a weeknight dinner meal. Gluten-Free and Dairy-Free too.
I just spent the last week in Florida having hands down the time of my life. I was there meeting up with three of my closest friends in the entire world and we spent the week, eating, drinking, tanning, swimming, and just running around.
I look forward to these get togethers every single year and it never ceases to amaze me how quickly a week can fly by. Time seems to only be speeding up as we get older and I always seem to feel like I just got there when I am heading back to the airport to fly back home.
Are you with me? Time’s flying for you too right?
After a week of delicious eating and drinking, and yes now that we’re all older we’ve upgraded from PBRs and buffalo wings to fancy martinis and grilled octopus salads (though we did manage to squeeze in a few cheap beers and pub food) it’s time to get back into the kitchen.
Since I’ve been out of the cooking loop for a bit I’m going to ease myself back into it with a simple one pot meal. Doing the dishes might just be the single worst chore out there so if you can minimize the pots and pans used to make dinner you’re more likely to look forward to the whole process. Am I right?
And so this spicy chicken sausage and rice recipe came to be. In all my years of cooking somehow, making rice in a pot by itself always seems to come out a bit off. Undercooked or overcooked, or slightly crunchy or a bit too moist — why is it that rice is more difficult to perfect than so many other more complex dishes?
Am I the only person with rice cooking issues?
My secret is to toast the rice first and cook it with other ingredients. When I’m making a rice pilaf type dish, as I consider this spicy chicken sausage dish to be, the rice is perfectly cooked every single time.
With this dish you’ve got the spiceness from the chicken sausage and the burst of fresh flavors from the arugula, cilantro and lime juice and the smooth creamy chicken broth soaked rice.
You’ve seriously got to toast the rice and cook it in chicken broth instead of water. It makes a world of difference I tell ya.
So for a one pot weeknight dinner meal with minimal clean up yet all the food groups covered in one dish, you can’t go wrong with this one pot spicy chicken sausage and rice recipe.
This spicy chicken sausage rice recipe is a one pot meal packed full of zesty flavors, perfect for a weeknight dinner meal. Gluten-Free and Dairy-Free too.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 12 oz spicy chicken sausage (cooked), havled and quartered, thinly sliced
- 2 large shallots diced
- 4 cloves garlic minced
- 1 cup rice
- 2- 2.5 cups chicken broth
- 2 cups baby arugula
- 1/2 -1 cup cilantro
- salt to taste
- 1 tablespoon coconut oil
- 1 lime, zest and juice
- Heat pan oven medium heat and add oil. Cook chicken sausage over medium heat until browned, add onion, garlic and continue to cook for a few minutes.
- Add rice, and lightly toast, mixing everything together.
- Add chicken broth, bring to a boil, reduce heat and simmer, covered until rice is cooked through (around 15-20 minutes). Add salt to taste.
- Add arugula, lime zest and juice, and cilantro. Toss until combined.
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