Ingredients
- 3 Tbsp. olive oil, separated
- 11 oz. any type of your favorite sausage
- 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, optional
Instructions
- Heat 2 tablespoons olive oil to a large pot over medium heat. Slice the sausage into ½-inch thick slices and cook according to package instructions. Remove from the pot 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 remnants from the sausage, which will give the dish more flavor.
- Bring to a boil and add the rice. Bring back to a boil and cover tightly.
- Reduce to a simmer 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 5-10 more minutes. (Refer to package for total cooking time.)
- 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!
Nutrition
Calories: 521 kcal, Carbohydrates: 25 g, Protein: 18 g, Fat: 39 g, Saturated Fat: 16 g, Trans Fat: 1 g, Cholesterol: 84 mg, Sodium: 1227 mg, Potassium: 438 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 1307 IU, Vitamin C: 50 mg, Calcium: 224 mg, Iron: 2 mg
Prep Time
10 minutes
Cooking Time
35 minutes
Total Time
45 minutes
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