Recipe: Chicken Sausage with Harvest Rice

Chicken Sausage with Harvest Rice Recipe

Today I have an easy and tasty recipe for you. It’s only got 5 ingredients, but packs a pretty tasty punch. And it might get you addicted to Craisins if, like me, you munch on some out of the bag while making dinner. Seriously, I’d never had them before, and now I can’t get enough. WAY better than regular old raisins. Also, I feel like you could easily substitute in something other than squash here, if squash is not your thing. Or another kind of sausage, for that matter. Flexible recipe win!

Chicken Sausage with Harvest Rice


  • 1 3/4 c. chicken broth
  • 2 c. instant brown rice
  • 1 package (12oz.) frozen cooked winter squash, thawed and drained
  • 1/3 c. dried cranberries
  • 1 package (12oz.) fully cooked chicken sausage links*

*Apple-flavored chicken sausages are especially tasty with this, but use any flavor of your choice.


  1. Bring broth to a boil in a large saucepan. Stir in rice. Reduce heat; cover and simmer for 3 minutes. Add squash and simmer uncovered for 4-6 minutes (until liquid is absorbed). Remove from heat. Stir in the cranberries. Cover and let stand for 5 minutes.
  2. Cook sausages in oil over medium heat for 8-10 minutes, or until heated through/browned. Slice sausages and serve with the rice mixture.


Thoughts on squash – yea or nay? How about chicken sausage? Anyone else addicted to Craisins?