Skillet Cheesy Smoked Sausage & Rice
Created by d.reahsplay on February 16, 2016
- Servings: 6
- Prep Time: 15m
- Cook Time: 40-45m
- Recipe #22891
Ingredients
- Olive oil
- 4 (1 pound) smoked sausage links
- 1/2 cup yellow onion, finely chopped
- 3 ounces red bell pepper, finely chopped (1/2 medium pepper)
- 3 ounces green bell pepper, finely diced (1/2 medium pepper)
- 1 jalapeno pepper, minced (optional or use as much as desired)
- 3 gloves garlic, minced
- 2 to 4 teaspoons Cajun seasoning (or to taste)
- 1/2 teaspoon salt (more or less to taste)
- Ground black pepper (to taste)
- 225 grams dry rice (1 cup dry long grain white rice)
- 2 cups chicken broth (scant)
- 3/4 cup sour cream
- 1 1/2 cups cheddar cheese, shredded (divided)
How to Make
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Step 1: Pre-heat your oven to 375 degrees.
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Step 2: In a skillet with high sides or in a saucepan, heat 1 tablespoon olive oil. Add in the sausage links, then cook them about halfway through (they will finish cooking in the oven). Remove the sausage from the pan, then slice them; set slices aside.
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Step 3: Add in more oil if needed to the skillet, add the onion, red pepper, green pepper and jalapeno pepper and continue cooking until the peppers and onions are tender. Add in garlic and Cajun spice; cook for a minute or two longer, or until fragrant. Season everything with salt, black pepper.
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Step 4: Return the sausage slices back to the pan then the rice, slowly stir in chicken broth. Bring to a boil, then reduce heat to a gentle simmer. Mix in sour cream and 1/2 cup cheddar cheese, stir to combine. Cover with lid and simmer over low heat for 20-25 minutes or until rice is tender. Sprinkle the remaining cheddar on top. Place under the broil for about 3 minutes. Enjoy!
Nutritional Facts
- Serving Size: 1 (337.9 g)
- Calories 505.5
- Total Fat - 26.6 g
- Saturated Fat - 10.3 g
- Cholesterol - 100 mg
- Sodium - 1320.2 mg
- Total Carbohydrate - 37.3 g
- Dietary Fiber - 2.2 g
- Sugars - 1.9 g
- Protein - 30.9 g
- Calcium - 449.9 mg
- Iron - 2.8 mg
- Vitamin C - 28.9 mg
- Thiamin - 0.8 mg