One-Pot Sausage and Veggie Rice

Cooking Time55 Minutes

Makes6 Servings


2 tbsp. avocado oil, divided

1 lb. bulk Italian sausage

1 medium onion, finely diced

1 bulb fennel, cored and sliced

8 oz. baby bella or cremini mushrooms, sliced

2 1/2 cups chicken broth

1 1/4 tsp. salt

1 1/2 cups uncooked Reveille Rice (white or brown)

2 cups cherry tomatoes, halved

3 cups arugula

Butter, feta, or parmesan cheese, to serve


In a large Dutch oven, heat 1 tablespoon of avocado oil over medium heat. Add sausage and sauté until cooked through and browned. Remove from pot.

Add remaining tablespoon of avocado oil to the pan, then the onion and fennel. Cook for 5 minutes. Add mushrooms and cook until all of the vegetables are tender, about 8 more minutes. You can cover the pan to help everything cook faster.

Add chicken broth, salt, and rice. Bring to boil, stir, cover, and turn the heat down to low. Cook for 15 minutes.

Stir in tomatoes and arugula and cook, covered, for an additional 5 minutes or until rice is tender.

Stir in sausage. Taste and adjust seasonings. Serve with butter and/or feta or Parmesan cheese.