- 2 links hot and/or sweet Italian sausage (about 6 ounces total)
- 1/2 red bell pepper, cut into 1/2-inch-wide strips
- 1/2 green bell pepper, cut into 1/2-inch-wide strips
- 1 small onion, cut into 1/2-inch wedges
- 1/2 tablespoon olive oil
- 3/4 cup Arborio or other medium-grain rice or converted rice
- 1/2 cup dry white wine
- 1 cup drained canned tomatoes, chopped coarse
- 1 1/2 cups water
- Preheat oven to 400°F.
- Squeeze sausage meat from casings into a 10-inch heavy ovenproof skillet and add bell peppers, onion, and oil. Cook mixture over moderately high heat, breaking up sausage with a fork and stirring occasionally, 5 minutes, or until vegetables begin to brown. Add rice and sauté, stirring, 1 minute. Stir in wine, tomatoes, and water and bring to a boil, stirring to loosen brown bits. Transfer skillet to oven and bake, uncovered, 25 minutes, or until most liquid is absorbed. Season with salt and pepper.