Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 6 Servings
This dish is packed with delicious flavors! From the rice to the meat, this is a complete meal that the whole family is going to love. Enjoy!
Ingredients:
1 ¼ c white long-grain rice, uncooked
1 small green bell pepper, sliced
½ c yellow onion, diced
10.75 ounces cream of chicken soup
1 c cheddar cheese, shredded
A pinch of red pepper flakes, optional
3 tbsp olive oil, separated
½ c sour cream
2 tbsp butter
2 cloves garlic, minced
11 ounces sausage
1 small red bell pepper, sliced
¾ c milk
2 ½ c chicken broth
Directions:
Place a large pot on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.
Cut the sausage into 1/2-inch slices, then put them into the pot. Stir and cook for a few minutes until they turn brown.
Transfer them to a clean plate.
In the same pot, add 2 tbsp of butter and allow it to melt. Add the onions and garlic, then sauté for about 5 minutes or until soft and aromatic.
Add 1 tbsp of olive oil and chicken broth, then scrape the bottom of the pot to deglaze it. Let the mixture boil.
Add the rice, then cover the pot with the lid and turn the heat down to medium. Let it simmer for 10 minutes.
Add bell peppers and cook for 5 more minutes, covered.
Remove the pot from the heat and allow the rice mixture to rest for at least 10 minutes. Put it back on the stove and turn the heat to low. Stir in sour cream, cheese, milk, and sausage to combine. Top with red pepper flakes.
Serve and enjoy!
Notes:
Feel free to use any meat for this recipe.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 521 kcal | Carbohydrates: 25g | Protein: 18g | Fat: 39g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1227mg | Potassium: 438mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1307IU | Vitamin C: 50mg | Calcium: 224mg | Iron: 2mg
Ingredients
- 1 ¼ c white long-grain rice, uncooked
- 1 small green bell pepper, sliced
- ½ c yellow onion, diced
- 10.75 ounces cream of chicken soup
- 1 c cheddar cheese, shredded
- A pinch of red pepper flakes, optional
- 3 tbsp olive oil, separated
- ½ c sour cream
- 2 tbsp butter
- 2 cloves garlic, minced
- 11 ounces sausage
- 1 small red bell pepper, sliced
- ¾ c milk
- 2 ½ c chicken broth
Instructions
Place a large pot on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.
Cut the sausage into 1/2-inch slices, then put them into the pot. Stir and cook for a few minutes until they turn brown.
Transfer them to a clean plate.
In the same pot, add 2 tbsp of butter and allow it to melt. Add the onions and garlic, then sauté for about 5 minutes or until soft and aromatic.
Add 1 tbsp of olive oil and chicken broth, then scrape the bottom of the pot to deglaze it. Let the mixture boil.
Add the rice, then cover the pot with the lid and turn the heat down to medium. Let it simmer for 10 minutes.
Add bell peppers and cook for 5 more minutes, covered.
Remove the pot from the heat and allow the rice mixture to rest for at least 10 minutes. Put it back on the stove and turn the heat to low. Stir in sour cream, cheese, milk, and sausage to combine. Top with red pepper flakes.
Serve and enjoy!
Notes
Feel free to use any meat for this recipe. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
