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Cheesy Spice Sausage Rice Bake

This Cheesy Spicy Sausage Rice Bake is comfort food at its finest! It's sure to satisfy the heartiest of appetites!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Dish
Cuisine: American
Keyword: Comfort Food
Servings: 4 servings
Calories: 976kcal
Author: MaryAnn Dwyer


  • 1 cup white rice
  • 1 lb. hot Italian sausage, removed from casings
  • 2 Tbsp. butter
  • 1/2 cup yellow onion, chopped
  • 8 oz. baby bella mushrooms, sliced
  • 1 4-oz. can chopped green chiles, undrained
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 cup cheddar jack, shredded


  • Preheat oven to 350 degrees. Spray a 2-qt. baking dish with nonstick cooking spray. Set aside.
  • Cook white rice according to package directions. Remove from heat and set aside.
  • In a large skillet, over medium-high heat, cook hot Italian sausage until browned and no longer pink inside, stirring with a wooden spoon to break up the sausage. Using a slotted spoon, remove sausage from skillet to a bowl. Drain fat from skillet.
  • In the same skillet, over medium-high heat, melt the butter. Add the onion and mushrooms and cook for 5-7 minutes, until soft. Add the green chiles and garlic and continue to cook for one minute.
  • Stir in the chicken broth, heavy cream, salt and pepper until well combined and bring to a simmer, about 7-10 minutes. Add 3/4 cup of the shredded cheese and mix until cheese is melted. Add the sausage and rice. Mix until well combined. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup shredded cheese. Bake for 30-35 minutes until bubbly.                                                                                              


Calories: 976kcal | Carbohydrates: 46g | Protein: 31g | Fat: 74g | Saturated Fat: 36g | Cholesterol: 213mg | Sodium: 1361mg | Potassium: 797mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1340IU | Vitamin C: 4.5mg | Calcium: 301mg | Iron: 2.4mg