Cheesy Sausage and Rice
Ingredients:
1 lb sausage (Italian, breakfast, or smoked sausage)
1 cup long-grain white rice
2 cups chicken broth
1 can (10.5 oz) cream of mushroom soup
1 can (10 oz) Rotel (diced tomatoes with green chilies)
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons olive oil (optional, for cooking sausage)
Fresh parsley for garnish (optional)
Directions:
Cook the Sausage:
In a large skillet or saucepan, heat olive oil over medium heat (if using). Add the sausage and cook until browned and fully cooked, breaking it into crumbles as it cooks. Once browned, remove the sausage from the skillet and set aside.
Cook the Rice:
In the same skillet, add the uncooked rice. Stir the rice to toast it lightly for 1-2 minutes over medium heat.
Pour in the chicken broth and stir well. Bring the mixture to a boil, then lower the heat to a simmer. Cover the skillet and cook the rice for about 15-18 minutes, or until tender and the liquid has been absorbed.
Combine the Ingredients:
Once the rice is cooked, add the browned sausage back to the skillet. Stir in the cream of mushroom soup, Rotel (diced tomatoes with green chilies), garlic powder, onion powder, and black pepper. Stir well to combine.
Add the Cheese:
Sprinkle the shredded cheddar cheese and mozzarella cheese over the sausage and rice mixture. Stir until the cheeses are fully melted and the mixture becomes creamy and cheesy. Adjust seasoning if needed.
Garnish and Serve:
Remove from heat and garnish with freshly chopped parsley, if desired. Serve warm.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Kcal: Approx. 420 kcal per serving | Servings: 4-6