Ingredients
Method
Brown the sausage
- Heat a large pot or deep skillet over medium heat. Add the olive oil and bulk Italian sausage. Break it up with a wooden spoon and cook until mostly cooked through.
Sauté the peppers and onions
- Push the sausage to one side of the pan. Add the diced bell pepper and onion to the empty side. Season with crushed red pepper flakes, salt, and black pepper. Let them sauté on their own for a few minutes until they begin to soften.
Combine and build flavor
- Mix the peppers and onions into the sausage. Continue cooking until the sausage is fully cooked and the vegetables start to develop some color.
Add the garlic
- Make a small well in the center of the pan. Add the chopped garlic and sauté just until fragrant. Stir everything together.
Add tomatoes and stock
- Pour in the entire can of fire-roasted diced tomatoes — juices and all. Add the chicken stock, swirling it in the empty tomato can to get every bit of flavor.
Add the rice
- Bring everything to a boil. Once boiling, stir in the uncooked white rice just to combine.
Cover and cook
- Cover the pot, reduce heat to low, and cook undisturbed for 25–27 minutes.
Finish with cheese and herbs
- Remove the lid and allow some steam to escape. Keep the heat on very low. Sprinkle the Pecorino Romano and fresh parsley over the top without stirring. Cover again and let it sit for 5 minutes.
Rest and fluff
- Remove from heat, uncover, and let the dish rest for 5–10 minutes so excess steam can evaporate. Fluff gently with a fork and serve.