Preparation Method
- Adjust the oven rack to the highest positionand set the oven to BROIL /HI. Place the sausage and oil in a 2½-quart casserole dish and toss to combine. Broil until the sausage sizzles and begins to brown, about 15 minutes. Remove the baking dish from the oven and stir in the onion, bell pepper, garlic, oregano, salt, and black pepper. Continue to broil, stirring halfway through cooking, until the vegetables begin to soften and brown, about 15 minutes.
- Remove the dish from the oven and stir in the broth and rice. Cover the dish with a double layer of foil, tightly crimping it around the edges so steam doesn’t escape during cooking. (If steam escapes, the rice won’t cook through.) Adjust the oven rack to the middle position and set the oven to CONVECTION/BAKE 450°F. Return the covered casserole dish to the oven and bake until the rice has absorbed all the broth and is fully cooked, about 35 minutes. If the rice is still soupy, continue to bake until all the broth is absorbed and the rice is tender for a few minutes longer. Remove the casserole dish from the oven and let cool, covered, for 10 minutes. Discard the foil, stir in the parsley, and serve.
Variations
CHICKEN-ARTICHOKE RICE
Substitute 3⁄4 pound boneless, skinless chicken thighs or breasts, cut into 2-inch pieces, for the sausages. Substitute 1 (15-ounce) can drained artichoke hearts for the bell pepper and substitute dried thyme for the oregano. Serve with lemon wedges.
BLACK BEANS AND RICE
Omit the sausage and bell pepper. Increase the chopped onion to 1 large onion and add 1⁄4 cup chopped fresh cilantro and 1⁄2 jalapeño chile, finely minced, along with the onion. Broil, stirring halfway through cooking, until the vegetables begin to soften and brown, about 15 minutes. Stir in 1 (15-ounce) can of rinsed black beans along with the rice and broth. (For a vegetarian dish, substitute low-sodium vegetable broth for the chicken broth.) Serve with chopped fresh cilantro, sour cream, and lime wedges.
Pro Tip
If you would like to make this with brown rice, add 1 cup long-grain brown rice and 2½ cups broth and cook for about 1 hour total.
