Italian Sausage Bean and Rice Skillet
This Italian Sausage Bean and Rice Skillet is tasty, hearty, and easy to make for a perfect one-pot meal! Rice and beans make this dish super filling, the tomatoes and seasonings give it savory Italian flavor, and the sausage and red pepper flakes give it a little bit of a spicy kick. This recipe has everything you need, and it all comes together with just one pan to wash. I like to serve it with a simple side salad for an easy, tasty dinner! A satisfying serving of this Italian Sausage Bean and Rice Skillet is just 295 calories or 6 WW Points. To view your current WW Points for this recipe and track it in the WW app, click here!
Recipe Notes
- Serving Size: This recipe makes ten cups total, so I did eight servings of 1 & ¼ cup each. I found this serving to be very filling and satisfying! If you would like to make larger servings, you could always split it into six servings of 1 & 2/3 cups each instead.
- Rice: I used regular long-grain white rice, which is what we usually have on hand. I have not tried to make this with brown rice or another grain, but it would likely require additional liquid and time to cook. Feel free to experiment!
- Sausage: I used uncooked Italian turkey sausage in this recipe and it was perfect! You’ll either want to find the kind that comes packaged like ground meat or you can always remove the casings if present.
- Beans: I used cannellini beans in this recipe, but if you have another canned bean on hand you can definitely try it! I’ve actually also made this recipe with chickpeas/garbanzo beans and it was delicious with those as well.
- Zucchini: I really like zucchini with Italian flavors, I feel like it just blends in really well and is an easy way to add a vegetable to an Italian dish. If you aren’t a zucchini fan or want to try another vegetable, the original recipe I adapted this from used bell peppers and fresh spinach, so either or both of those would probably be great!
- Onion: I used a red onion here, but you can definitely substitute a yellow onion if that’s what you have!
- Cook Time: Stovetop burners do vary, so while I put a range for how long to let the rice cook, it wouldn’t hurt for you to keep an eye on it and check for doneness. I took my rice off after 25 minutes this time, but yours could be done a bit sooner or take a bit longer.
More Tasty Lightened-Up One-Pot Meals
One-Pot meals are one of my favorite types of recipes. I love the ease and simplicity, and I really love not having to wash a pile of pots and pans. If you’re looking for more tasty One-Pot recipes like this Italian Sausage Bean and Rice Skillet, check out my One-Pot Taco Pasta, One-Pot Beefy Creamy Tomato Pasta, Chicken Taco Rice Skillet, One-Pot Turkey and Veggie Spaghetti, One-Pot Chicken Florentine Mac and Cheese, One-Pot Cajun Chicken and Sausage Pasta, One-Pot Cheeseburger Pasta, Turkey Sloppy Joe Pasta, One-Pot Spicy Dirty Rice with Chicken and Sausage, Chicken Pot Pasta, Lemon Chicken Orzo, Beefy American Goulash, Rustic Sausage and Potato Skillet, and so many more in the One-Pot Meals category of my recipe index!
Italian Sausage Bean and Rice Skillet
Ingredients
- 1 lb uncooked Italian turkey sausage, removed from casings if present
- 1 small red onion, diced
- 1 medium zucchini, chopped
- 4 garlic cloves, minced
- 1 ½ cups uncooked long grain white rice
- 1 (15.5 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can petite diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 3 ½ cups reduced sodium chicken broth
Instructions
- Lightly mist a large sauté pan or walled skillet with cooking spray and bring over medium heat. Add the sausage and cook, breaking up with a spatula or cooking spoon until it starts to brown a bit and break into small chunks. If the meat has released grease/liquid, drain it from the pan at this time.
- Add the chopped onion and zucchini and stir. Continue to cook for another 5 minutes until the onions are softened and the sausage is cooked through. Add the minced garlic and stir. Cook for another 30-60 seconds until fragrant.
- Add the rice and stir to combine. Cook for another minute. Add the beans, diced tomatoes, tomato sauce, balsamic vinegar, Italian seasoning, salt, pepper, and red pepper flakes and stir to combine. Add the broth and stir together.
- Increase the burner heat to bring the mixture to a boil. Cover the pan and reduce the heat to low to allow the mixture to simmer. Simmer for 22-28 minutes, stirring a few times during the process so the rice on the bottom doesn’t stick, until the rice is cooked to your preference and the liquid is mostly absorbed. Serve warm.
Notes
295 calories, 44 g carbs, 5 g sugars, 6 g fat, 1 g saturated fat, 15 g protein, 4 g fiber, 852 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
7 per (1 ¼ cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info) adapted from The Nessy Kitchen
