Italian Sausage Rice Bowl {gluten, dairy and egg free)

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There's just something appealing about dinner served in a bowl.  Maybe I like the idea because it makes me think fondly of my dad who truely loves being served dinner in a bowl.  Or maybe I like it because it cuts down on the rice-scattering my young ones tend to do while eating rice on a plate.  At any rate, here's a tasty and quick dinner recipe that can happily be served in a bowl (or on a plate, if you prefer that sort of thing).

Italian Sausage Rice Bowl {gluten, dairy, and egg-free}

1 cup uncooked rice

2 cups beef broth*
16 oz Sweet Italian Sausage (Premio brand states on its label “gluten-free”)
1 small onion, diced
1 bell pepper, cut into small squares

Step 1: Cook rice in broth according to package instructions.  

Step 2: Meanwhile, cook sausage according to package instructions.  You can place sausage on a broiler pan and cook at 450 degrees for 15 minutes, turn sausage and cook an additional 10-15 minutes.  Or, to save on dishes, you can cut up the sausage before cooking, then just cook it in the skillet along with the onions and peppers.  Once cooked, cut each sausage lengthwise in half, then in small bite-size pieces.  

Step 3: In skillet, sauté onions.  Add peppers and sauté for just long enough to heat – avoid letting peppers cook long enough to get mushy. 

Step 4:  Once everything is cooked, add cut-up sausage, onions and peppers to rice and stir to combine. 

*Note:  If using a store-bought broth, carefully read the label to check for allergens as well as that dreadful MSG that so many include.  I've recently discovered a gluten and dairy-free bouillon cube called Celifbr. It tastes great and doesn't have anything in it that you don't want.

This recipe is inspired by a recipe in “Pillsbury Most Requested Recipes: Great Tasting Low-Fat” magazine volume 3, number 1 August 4, 1998

This recipe is being shared at Allergy Free Wednesday and Gluten Free Wednesday