Easy Tomato Rice with Sausage, Mushrooms & Kale (GF, V Optional)

This Easy Tomato Rice with Sausage, Mushrooms, and Kale is a versatile, gluten-free dish that’s perfect for busy weeknights. Inspired by tomato-flavored rice of paella, this recipe offers a delightful twist with hearty sausages, earthy mushrooms, and nutrient-rich kale. Plus, it’s designed to customize for picky eaters and make enough for leftovers!

Looking for a hearty, flavorful dish that the whole family will love? This Easy Tomato Rice with Sausage, Mushrooms, and Kale is your answer. With minimal prep time and simple ingredients, you can whip up a comforting meal that’s not only gluten-free but also easily customizable to suit vegan diets and picky eaters. This dish combines the richness of Italian sausages with the earthiness of mushrooms and the vibrant nutrition of kale, all in a bed of tomato-infused Arborio rice.

Why You’ll Love This Easy Tomato Rice

1. Family-Friendly: With its rich flavors and satisfying ingredients, this dish is sure to be a hit with both kids and adults.
2. Customizable: Easily adapt this recipe to be vegan or swap in your favorite vegetables and sausages.
3. Great for Leftovers: This dish is built for leftovers, making it perfect for meal prep or busy weeknights.

Tips for Success

• Prep Ahead: Prepare the onion, parsley, and kale ahead of time to make the cooking process even quicker.
• Component Cooking: For picky eaters, serve the sausage and rice separately. You can also steam or sauté the greens separately if needed.
• Use Frozen Vegetables: If you’re short on time, frozen sliced mushrooms work well. Just allow extra cooking time to let the liquid evaporate.

Shortcuts and Variations

• Frozen Mushrooms: Use frozen, pre-sliced mushrooms to save on prep time. Just remember to cook them long enough for the liquid to evaporate.
• Sausage Options: Feel free to experiment with different sausages, from bratwurst to pre-cooked chicken sausages, or even hot dogs.
• Vegan Option: To make this dish vegan, simply use your favorite vegan sausage or omit the sausage entirely and increase the quantity of protein-rich mushrooms.

Storage and Leftovers

This tomato rice dish stores well in the refrigerator for up to 3 days. To reheat, add a splash of water and warm it gently on the stovetop or in the microwave. The flavors will continue to develop, making it even more delicious the next day.

More Delicious Rice Recipes

• Cajun Shrimp and Wild Rice
• Coconut, Apple and Cinnamon Rice Porridge
• Quick and Easy One-Pan Stovetop Paella Recipe with Sausage and Shrimp

Let’s Start Cooking!

This Easy Tomato Rice with Sausage, Mushrooms, and Kale is a perfect balance of hearty, comforting flavors and healthy ingredients. Whether you’re cooking for your family or preparing meals for the week, this dish is a versatile and satisfying option. Customize it to suit your dietary needs, and enjoy a delicious, gluten-free meal that everyone will love.

Easy Tomato Rice with Sausage, Mushrooms & Kale (GF, V Optional)

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My kids loved the tomato rice from the paella in this meal plan, which inspired this variation with different flavors and additions. This recipe is built for leftovers.

• Author: Emma Frisch
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 10 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 14 oz (340g) mild Italian sausages (or vegan alternative)
• 1 Tbsp extra virgin olive oil
• 1 red onion, finely diced
• 10 oz (243g) shiitake mushrooms (or preferred variety), stemmed and sliced
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 14 oz can (419g) pureed or strained tomato
• 1 1/2 cups chicken or vegetable broth, or water
• 1/4 tsp fresh or dried thyme
• 1/4 tsp fresh or dried rosemary
• 1/4 tsp fresh or dried oregano
• 1 bunch kale, stemmed and sliced into ribbons

Optional Garnish

• Smoked paprika powder
• Parmigiano Reggiano, grated
• Parsley leaves, minced

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Instructions

1. Start by adding the sausages to a 12-inch cast iron skillet with a splash of water. Cover and cook over medium heat until the sausages are browned and fully cooked through. Transfer them to a cutting board, allow them to cool slightly, then cut into bite-sized pieces and set aside.
2. In the same pan, add the olive oil and heat over medium. Add the finely diced red onion and sauté for about 5 minutes until tender and slightly translucent. Then, add the mushrooms and sauté until they are browned, allowing the liquid to evaporate.
3. Stir in the minced garlic, thyme, rosemary, and oregano. Add the Arborio rice, broth (or water), and pureed tomato. Spread the rice mixture evenly in the pan. Bring it to a boil, then reduce the heat to a simmer. Cover the pan and cook for 25 minutes, allowing the rice to absorb the liquid without stirring.
4. After 25 minutes, uncover the pan and stir in the cooked sausage pieces and sliced kale. Cover again and let the kale wilt and turn bright green, about 3-5 minutes. Stir in the kale.
5. Serve the tomato rice warm, garnished with smoked paprika, grated Parmigiano Reggiano, and minced parsley if desired.

Notes

Plan ahead:

• Prepare the onion, shiitakes, and parsley up to 2 days in advance, and refrigerate in separate airtight containers.
• Prepare the kale up to 1 week ahead and refrigerate in a ziplock bag. To prepare kale, strip the leaves off the stems and stack them together. Roll them like a burrito and slice into ribbons.

Component cooking: Serve the rice and sausage separately (pick out mushrooms if necessary, but cook the rice with them for extra flavor and nutrition). You can steam or sauté the greens and serve separately.

Shortcuts: Frozen, sliced mushrooms – allow extra time for the liquid to evaporate. Pre-cooked chicken.

 Trades & Add-Ons:

• Veg: Swap red onion for yellow, or garlic for 1.5 tsp garlic powder. You can use any mushrooms desired, included pre-cut frozen mushrooms. Some mushrooms – like cremini and frozen – will put out a lot more water. Allow for extra time to evaporate the liquid and allowing the mushrooms to brown. You can swap kale for spinach or chard. If using chard, you can cook the stems! Separate and dice them, and cook them with the onions. 1 bunch of kale or chard equals about 4 cups spinach.
• Pureed tomato: My favorite brand for flavor and quality is Pomi, which comes in cartons. 
• Sausages: You can use your favorite sausages here – even hot dogs! I’ve made this with bratwurst, and pre-cooked chicken and apple sausages (which is a nice shortcut).
• Vegan: Choose a vegan sausage alternative, or simply bump up the mushroom quantity.

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