Cheesy Sausage and Rice

Name: Cheesy Sausage and Rice
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 serving
Ingredients: 2 tablespoons olive oil; 1 ring (13.5 ounces) smoked sausage; 1 yellow onion; 1 green bell pepper; 1 red bell pepper; 1 teaspoon garlic; 2 cups instant white rice; 2 cans (10.75 ounces each) cream of chicken soup; 2 cups (480 g) chicken broth; 2 cups (226 g) mild cheddar cheese; ¼ teaspoon crushed red pepper flakes; ¼ teaspoon kosher salt; ⅛ teaspoon black pepper; ¼ cup (½ stick / 57 g) unsalted butter; Parsley

User Reviews

5.0

45 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
6
Calories
607 kcal
Course
Main Course, Dinner
Cuisine
American

Cheesy Sausage and Rice

Iris Hanson

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Cheesy Sausage and Rice is comfort food made with white rice, onions, bell peppers, smoked sausage, and cheddar cheese.

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Ingredients

Servings

2 tablespoons olive oil
1 ring (13.5 ounces) smoked sausage, or kielbasa, sliced into ¼-inch pieces
1 yellow onion, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 teaspoon garlic, minced
2 cups instant white rice
2 cans (10.75 ounces each) cream of chicken soup
2 cups (480 g) chicken broth
2 cups (226 g) mild cheddar cheese, shredded, divided
¼ teaspoon crushed red pepper flakes
¼ teaspoon kosher salt
⅛ teaspoon black pepper
¼ cup (½ stick / 57 g) unsalted butter, sliced into 4 pats
Parsley, for garnish

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Instructions

Preheat oven to 400°F.
Add olive oil to a 15-inch oven-safe skillet over medium heat. Once the oil is hot, add the sausage and sear it on each side until browned, 2-3 minutes on each side.
Remove the skillet from heat and add the onion, green bell pepper, red bell pepper, garlic, rice, cream of chicken soup, chicken broth, 1 cup of cheese, red pepper flakes, salt, and pepper. Stir to combine.
Top with pats of butter (evenly spaced) and the remaining shredded cheddar cheese.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and bake another 20 minutes, or until cheese is hot and bubbly.
Top with parsley. Salt to taste.