Sausage and Rice

 

Sausage and Rice Recipe is a one-pot meal with succulent bell peppers and creamy, cheesy rice. It really is a terrific freezer dinner!

 

3 Tablespoons olive oil, separated

11 oz. sausage mild or hot

2 Tablespoons butter

½ cup yellow onion, diced

2 cloves garlic, minced

2 ½ cups chicken broth

1 ¼ cups white long grain rice, uncooked

1 small red bell pepper, sliced

1 small green bell pepper, sliced

10.75 oz. cream of chicken soup

½ cup sour cream

¾ cup milk

1 cup cheddar cheese, shredded

1 pinch red pepper flakes

 

In a large saucepan, heat 2 tablespoons olive oil over medium heat. Sauté the sausage according to the package directions, slicing it into 12-inch thick slices. Set aside after removing from the saucepan.

Heat 2 tablespoons butter in a saucepan and add the chopped onions. Cook for 5 minutes, or until soft.

Sauté for another minute after adding the garlic.

 

Add 1 tablespoon olive oil and the chicken stock to the pan. Slide a silicone spatula down the bottom of the saucepan to lift the brown residue from the sausage, that will add flavor to the meal.

Raise the water to a boil, then add the rice. Return to a boil and cover closely.

Lower to a low heat and continue to cook for 10 minutes.

Close the lid and leave the bell peppers alone. This will cause starch to be released, making the rice stickier. Cook for 5-10 minutes more.

 

Turn off the heat and cover with a lid. Allow it to settle for 10 minutes. During this period, any rice remained on the bottom will release.

Switch to a low heat setting. Combine the cream of chicken soup, sour cream, milk, and cheese in a mixing bowl. To blend, stir everything together.

Combine the sausage and red pepper flakes in a mixing bowl. Cook, stirring constantly, until well heated. Take off the heat and dish!