Prep time: 10 mins | Cook time: 35 mins | Total time: 45 mins | Servings: 6
Tonight, I made a breakthrough! Featuring a one-pot sausage and rice served casserole-style! Incredibly easy to make, super versatile, and guaranteed a delicious, filling weeknight meal that your entire family will ask for over and over!
Ingredients
3 tbsp olive oil, separated
11 ounces sausage, see notes
2 tbsp butter
½ c. yellow onion, diced
2 cloves garlic, minced
2 ½ c. chicken broth
1 ¼ c. white long-grain rice, uncooked
1 small red bell pepper, sliced
1 small green bell pepper, sliced
10.75 ounces cream of chicken soup
½ c. sour cream
¾ c. milk
1 c. cheddar cheese, shredded
1 pinch red pepper flakes, optional
How to make Sausage and Rice (in One Pot!)
Step 1: In a strainer, place the rice and run it under cool water for about a minute to get rid of the excess starch. This way the rice will keep from sticking to the bottom of the pot when cooked.
Step 2: After shredding the cheese, set it aside to come to room temperature.
Step 3: Before starting to cook, measure out the rest of the ingredients.
Step 4: To a large pot, heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the sliced sausage to the pot and sear both sides. When done, keep the cooked sausage aside.
Step 5: In the same pot, melt the 2 tbsp butter. Cook the diced onions to the melted butter for approximately 5 minutes until soft. Add the garlic and continue to cook for a minute more.
Step 6: To the pan, add a tbsp olive oil along with the chicken broth. Along the bottom of the pot, run a silicone spatula to remove the brown bits from the sausage. Then, add the rice and bring it to a boil. Once boiling, decrease the heat and simmer for about 10 minutes, the pan tightly covered.
Step 7: Uncover, then add the bell peppers. DO NOT STIR. Put the lid back on and continue to cook for another 5 to 10 minutes. Check the package of rice for the total cooking time.
Step 8: Turn the heat off but leave the pan covered. Allow everything to sit for at least 10 minutes.
Step 9: Heat again on low, then add the cream of chicken soup, sour cream, milk, and cheese. Stir to mix well before adding in the sausage and red pepper flakes. Mix and resume cooking until heated through.
Step 10: Serve immediately. Enjoy!
Notes:
If preferred, you can use unsalted butter and reduced-sodium chicken broth/condensed soup.
For this recipe, I used sliced pre-cooked chicken sausage. Feel free to use your preferred sausage.
You can also use condensed cream of mushroom, cream of broccoli, cheddar cheese soup, or broccoli cheese soup.
Feel free to use any kind of rice. Simply check the package for liquid measurements and cooking time.
There are other meat options that you can use to make this recipe from chicken, steak, ground beef, even ham.
Nutrition Facts:
Calories: 521kcal | 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
- 3 tbsp olive oil, separated
- 11 ounces sausage, see notes
- 2 tbsp butter
- ½ c. yellow onion, diced
- 2 cloves garlic, minced
- 2 ½ c. chicken broth
- 1 ¼ c. white long-grain rice, uncooked
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 10.75 ounces cream of chicken soup
- ½ c. sour cream
- ¾ c. milk
- 1 c. cheddar cheese, shredded
- 1 pinch red pepper flakes, optional
Instructions
Step 1: In a strainer, place the rice and run it under cool water for about a minute to get rid of the excess starch. This way the rice will keep from sticking to the bottom of the pot when cooked.
Step 2: After shredding the cheese, set it aside to come to room temperature.
Step 3: Before starting to cook, measure out the rest of the ingredients.
Step 4: To a large pot, heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the sliced sausage to the pot and sear both sides. When done, keep the cooked sausage aside.
Step 5: In the same pot, melt the 2 tbsp butter. Cook the diced onions to the melted butter for approximately 5 minutes until soft. Add the garlic and continue to cook for a minute more.
Step 6: To the pan, add a tbsp olive oil along with the chicken broth. Along the bottom of the pot, run a silicone spatula to remove the brown bits from the sausage. Then, add the rice and bring it to a boil. Once boiling, decrease the heat and simmer for about 10 minutes, the pan tightly covered.
Step 7: Uncover, then add the bell peppers. DO NOT STIR. Put the lid back on and continue to cook for another 5 to 10 minutes. Check the package of rice for the total cooking time.
Step 8: Turn the heat off but leave the pan covered. Allow everything to sit for at least 10 minutes.
Step 9: Heat again on low, then add the cream of chicken soup, sour cream, milk, and cheese. Stir to mix well before adding in the sausage and red pepper flakes. Mix and resume cooking until heated through.
Step 10: Serve immediately. Enjoy!
Notes
If preferred, you can use unsalted butter and reduced-sodium chicken broth/condensed soup. For this recipe, I used sliced pre-cooked chicken sausage. Feel free to use your preferred sausage. You can also use condensed cream of mushroom, cream of broccoli, cheddar cheese soup, or broccoli cheese soup. Feel free to use any kind of rice. Simply check the package for liquid measurements and cooking time. There are other meat options that you can use to make this recipe from chicken, steak, ground beef, even ham.
