One Pot Cheesy Sausage and Rice

Cook Time
45 mins
Calories
455
Serving Size
6
Carbs
12.5
Fat
39.5
Protein
16.8
One Pot Cheesy Sausage and Rice

description

Another one to make in BULK... seriously... it VANISHES!!

ingredients

  • 3 Tablespoons Olive Oil, separated
  • 11 oz. Sausage
  • 2 Tablespoons Butter
  • 1/2 cup Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 2 1/2 cups Chicken Broth
  • 1 1/4 cups Rice, uncooked (long grain is what I used)
  • 1 small Red Bell Pepper, sliced
  • 1 small Green Bell Pepper, sliced
  • 10.75 oz. Cream of Chicken Soup (cream of anything soup works as well, mushroom, broccoli, etc...)
  • 1/2 cup Sour Cream
  • 3/4 cup Milk
  • 1 cup Cheddar Cheese, shredded
  • 1 pinch Red Pepper Flakes, optional

directions

Prep Work

  • Place the rice in a strainer and run it under cool water for 1 minute. This rids it of excess starch which will help to prevent it from sticking to the bottom of the pot when cooked.
  • Shred the cheese and set aside, it will melt better if it’s not cold when added. Avoid packaged shredded cheese as it contains cellulose which prevents it from melting well.
  • Measure out remaining ingredients prior to cooking.

Cooking Instructions

  • Add 2 tablespoons olive oil to a large pot over medium heat. Slice the sausage and sear it on each side for color and texture. Remove from the pan and set aside.
  • Melt 2 Tablespoons butter and add the diced onions. Cook until softened, about 5 minutes.
  • Add the garlic and cook for one more minute.
  • Add 1 Tablespoon olive oil to the pan along with the chicken broth. Run a silicone spatula along the bottom of the pot to lift the brown remanence from the sausage, which will give the dish more flavor.
  • Add the rice. Bring to a boil and reduce to a simmer.
  • Cover tightly and cook for 10 minutes.
  • Add the bell peppers and close the lid, don’t stir. It will release starch and make the rice stickier. Cook 5 more minutes.
  • Turn off the heat and leave it covered. Let it sit for 10 minutes. Any rice left on the bottom will release during this time.
  • Return to low heat. Add the cream of chicken soup, sour cream, milk, and cheese. Stir to combine.
  • Add the sausage, and red pepper flakes. Stir and cook until heated through. Remove from heat and serve!

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One Pot Cheesy Sausage and Rice

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One Pot Cheesy Sausage and Rice

Description

Another one to make in BULK... seriously... it VANISHES!!

Details

Cooking Time: 45
Recipes Makes: 6
Calories: 455
Carbs: 12.5
Fat: 39.5
Protein: 16.8

Ingredients

  • 3 Tablespoons Olive Oil, separated
  • 11 oz. Sausage
  • 2 Tablespoons Butter
  • 1/2 cup Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 2 1/2 cups Chicken Broth
  • 1 1/4 cups Rice, uncooked (long grain is what I used)
  • 1 small Red Bell Pepper, sliced
  • 1 small Green Bell Pepper, sliced
  • 10.75 oz. Cream of Chicken Soup (cream of anything soup works as well, mushroom, broccoli, etc...)
  • 1/2 cup Sour Cream
  • 3/4 cup Milk
  • 1 cup Cheddar Cheese, shredded
  • 1 pinch Red Pepper Flakes, optional

Directions

Prep Work

  • Place the rice in a strainer and run it under cool water for 1 minute. This rids it of excess starch which will help to prevent it from sticking to the bottom of the pot when cooked.
  • Shred the cheese and set aside, it will melt better if it’s not cold when added. Avoid packaged shredded cheese as it contains cellulose which prevents it from melting well.
  • Measure out remaining ingredients prior to cooking.

Cooking Instructions

  • Add 2 tablespoons olive oil to a large pot over medium heat. Slice the sausage and sear it on each side for color and texture. Remove from the pan and set aside.
  • Melt 2 Tablespoons butter and add the diced onions. Cook until softened, about 5 minutes.
  • Add the garlic and cook for one more minute.
  • Add 1 Tablespoon olive oil to the pan along with the chicken broth. Run a silicone spatula along the bottom of the pot to lift the brown remanence from the sausage, which will give the dish more flavor.
  • Add the rice. Bring to a boil and reduce to a simmer.
  • Cover tightly and cook for 10 minutes.
  • Add the bell peppers and close the lid, don’t stir. It will release starch and make the rice stickier. Cook 5 more minutes.
  • Turn off the heat and leave it covered. Let it sit for 10 minutes. Any rice left on the bottom will release during this time.
  • Return to low heat. Add the cream of chicken soup, sour cream, milk, and cheese. Stir to combine.
  • Add the sausage, and red pepper flakes. Stir and cook until heated through. Remove from heat and serve!

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