Ingredients
Olive oil
½ lb sausage (about two links), sliced into thin rounds that are halved into half-moon slices (see headnote)
1 cup chopped onion, from about 1 medium onion
1 8-ounce package Banza Rice
1 15-ounce can diced tomatoes (see headnote)
2 cups chicken broth
Cheese, to taste (see headnote)
¼ teaspoon salt, plus more as desired
Instructions
1. Drizzle olive oil in a cold saute pan set over medium-high heat. Once hot, add the sausage and brown, about 2 minutes.
2. Add the onion, reduce heat to medium, and saute until translucent, another 2 minutes.
3. Add Banza Rice and cook for 30 seconds, stirring all the while to evenly coat the rice well with oil. Add tomatoes and cook until most of the liquid evaporates, another 30 seconds or so.
4. Add broth, stir, and allow it to come to a simmer. Adjust heat to maintain a very gentle simmer before covering the pan and cooking for 5 to 6 minutes, stirring twice during that time to keep the Banza Rice from sticking to the bottom of the pan. Turn the heat off and allow the Banza Rice to sit, still covered, for another minute or two while you grate the cheese.
5. Add the cheese, stir to melt and combine well, season with salt, and taste to adjust seasoning. Serve immediately.