- July 19, 2014 at 6:29 pm #344476
INGREDIENTS 1 tablespoon olive oil 1 pound pre-cooked Italian chicken sausage (Like Aidell’s – similar to something like Kielbasa), cut into bite sized pieces 1 small yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 2 gloves garlic, minced 1/2 teaspoon salt (more or less to taste) 1/2 teaspoon black pepper (more or less to taste) 1/4 teaspoon cayenne pepper 1 cup long grain white rice – uncooked 1 and 1/4 cups chicken broth 1/2 cup sour cream 1 and 1/2 cups cheddar cheese
DIRECTIONS Pre-heat your oven to 375 degrees. In a large non-stick skillet that’s also oven-safe (if you don’t have an oven safe skillet, that’s okay, you’ll just have to transfer everything to an oven-safe baking dish), heat 1/2 tablespoon olive oil. Add in the chicken sausage and sauté for about five minutes. Remove the sausage from the pan and add more oil if needed. Add in the onion, red pepper and green pepper and continue cooking until the peppers and onions are tender. Add in garlic and cook for a minute or two longer, or until fragrant. Season everything with salt, black pepper and cayenne pepper.Return the sausage back to the pan. Stir in white rice then slowly stir in chicken broth. Bring to a boil, then reduce heat to a gentle simmer. Add in sour cream and 1/2 cup cheddar cheese and stir to combine. If your skillet is oven-proof, sprinkle remaining cheese over the top of the skillet. If you don’t have an oven-proof skillet, transfer the mixture to a casserole dish, then top with cheese. Bake for 30 minutes uncovered, or until the cheese is bubbly and the rice is tender. Enjoy!
I found this recipe on Center Cut Cook’s site…..I thought it looked good enough to share!
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