Sausage and Rice
I have a weakness for creamy, cheesy rice, and nothing beats the flavors in this sausage. I happened to use chicken Sausage with Roasted Peppers and Asiago, but you can use any kind that you want, even ground sausage will work! I love making casserole-style recipes like this, especially because it makes great freezer food for a quick lunch during the week. Let’s get into everything you need to know so that you can get this one the table ASAP. Your family will love it.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice sausage into 1/2-inch slices and cook sauté according to package instructions. Remove and set aside. Add butter and onions to the pan, sauté until softened. Add garlic and cook for 1 minute.
Add chicken broth and rice. Bring to a boil and reduce to a simmer. Cover tightly and cook for 10 minutes.
Add bell peppers and replace cover, refrain from stirring. Cook for 5-10 more minutes. (Refer to package for total cooking time.) Remove from heat and let sit with the cover on for 10 minutes to allow any rice on the bottom of the pot to release. Return to low heat and add sour cream, milk, cream of chicken soup, and shredded cheddar. Stir to combine.
Add sausage and heat until warmed through. Serve!
Pro Tips
How to Prevent Rice from Sticking to the Pot:
Place the rice in a strainer and rinse in cool water for 1 minute to remove excess starch, which will help to keep it from sticking. Adding 1 tablespoon of olive oil to the chicken broth prior to adding the rice. Don’t mix the rice while it cooks as this releases starch and makes it stickier. Make sure the lid is on tightly to prevent steam from escaping. Let the rice sit for 10 minutes after steaming to allow any rice on the bottom to release.
Ingredient Variations
Chicken, Ham, Ground Beef, or Steak all make excellent meat choices in this casserole. Different types of rice may be used. Refer to package for liquid measurements and cooking times as this will vary. *Note: I don’t recommend minute rice as it is much sticker, less creamy, and less nutritious. Other vegetable options in include broccoli, asparagus, mushrooms, froze corn, peas, carrots, and more. Condensed cream of mushroom, cream of broccoli, cheddar cheese soup, or broccoli cheese soup can also be used.
Be sure to check out my make-ahead rice casseroles with chicken and broccoli, ground beef and mushrooms, ham and broccoli, or chicken cordon bleu casserole!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This recipe does freeze and reheat very well for quick & easy lunches.
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