Italian Sausage, Bacon and Rice

Satisfying Italian Sausage and Bacon Rice #recipe

I got the inspiration for this recipe from my Illustrated Quick Cook cookbook by DK Canada.  The recipe in the book is a Pilaf with Chorizo, Pancetta, and Cranberries… but I’m a really big fan of using what you have in your house already and so I made a few, um, changes and it worked out really well!

So, thanks for the inspiration Quick Cook cookbook! I essentially followed the directions as well…

I had italian sausage, bacon and red pepper in my fridge, so that’s what I used in place of the chorizo, pancetta and celery.  I omitted the cranberries altogether because they really wouldn’t work with the changes I made.



  • 1 tbsp. butter
  • 1 tbsp. oil
  • approx. 1 diced white onion
  • 3 minced garlic cloves
  • approx. 3/4 cups of diced red pepper
  • 2 slices of bacon, chopped
  • 2 or 3 italian sausages, sliced (depending on how big they are – I used 2 because mine were really big)
  • 1 1/2 cups of rice
  • 2 1/2 cups of warm chicken broth
  • chives or green onion to finish



  • Melt butter and oil and add the onion.  Cook about 5 minutes until soft.
  • Add the red pepper and the garlic, cook for a few more minutes.
  • Add the bacon and sausage and cook for another 5 minutes.  (Remember that everything will continue to cook when you add the chicken stock.)
  • Add the rice and toast for a minute.
  • Add about half the chicken broth until it comes to a boil and then add the rest.
  • Season with salt and pepper
  • Reduce heat to a low and simmer for about 20-25 minutes or until the liquid has been absorbed by the deliciousness of the meal.



Overall, a good recipe.  My husband said I could make it anytime, which means it’s a winner in our house!  I felt like it was missing some kind of herb or perhaps a little spice.  I also would do a few things differently…

What I would do differently next time:

  • Cook the bacon and sausage first – I like my bacon crispy and my italian sausage to have a bit of caramelized crust on the outside.  So I would cook them first, on their own and set aside, then brown the onions, peppers and garlic.
  • I would only add the pepper when I add the stock.  The peppers didn’t need to be sautéed and although they were still tasty, they were a little mushy.
  • I would add a pinch of red pepper for heat.

Overall, we both really enjoyed this meal.  I love that it’s a one-pot meal and makes for great leftovers.


  1. heidi c.

    My kids love sausages, bacon and rice so this would be perfect for them!

  2. This looks delicious, Ladena! Will have to try!

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