Cheesy Sausage and Rice


  • 2 tablespoons olive oil
  • 1 ring (13.5 ounces) smoked sausage, sliced into ¼-inch pieces
  • 1 yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 1 teaspoon garlic, minced
  • 2 cups instant white rice
  • 2 cans (10.75 ounces each) cream of chicken soup
  • 2 cups chicken broth
  • 2 cups mild cheddar cheese, shredded, divided
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • ¼ cup (½ stick) unsalted butter, sliced into 4 pats
  • parsley, for garnish


  1. Preheat oven to 400°F.
  2. Add olive oil to a 15-inch oven-safe skillet over medium heat. Once the oil is hot, add the sausage and sear it on each side until browned, 2-3 minutes on each side.
  3. Remove the skillet from heat and add the onion, green bell pepper, red bell pepper, garlic, rice, cream of chicken soup, chicken broth, 1 cup of cheese, red pepper flakes, salt, and pepper. Stir to combine.
  4. Top with pats of butter (evenly spaced) and the remaining shredded cheddar cheese.
  5. Cover with aluminum foil and bake for 30 minutes.
  6. Remove the foil and bake another 20 minutes, or until cheese is hot and bubbly.
  7. Top with parsley. Salt to taste.

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