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Irresistible Cheesy Sausage and Rice in 30 Minutes

cheesy sausage and rice
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A hearty one-pan meal with smoked sausage, rice, and melted cheese.

Ingredients

Scale
  • 14 oz smoked sausage (kielbasa or andouille), sliced into coins
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups long-grain white rice (uncooked)
  • 3 cups chicken broth
  • 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
  • 1 tbsp Cajun seasoning (start with 2 tsp if salt-sensitive)
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt (optional, to taste)
  • 1 1/2 cups shredded cheddar cheese
  • 2 tbsp sliced green onions or chopped parsley (optional)

Instructions

  1. Preheat oven to 375°F (if finishing in the oven), or plan to finish covered on the stovetop.
  2. Heat a large oven-safe skillet over medium-high heat. Add olive oil and brown the sliced sausage for 3–4 minutes, stirring occasionally.
  3. Add onion, green bell pepper, and red bell pepper. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds.
  4. Stir in uncooked rice, chicken broth, and Rotel. Add Cajun seasoning, smoked paprika, black pepper, and salt (if using).
  5. Bring to a gentle simmer, then cover tightly.
  6. Stovetop: Reduce heat to low and cook 18–22 minutes until rice is tender and liquid is absorbed.
  7. Oven: Bake covered 22–28 minutes.
  8. Remove from heat. Sprinkle cheddar cheese evenly over the top. Cover for 3–5 minutes until melted (or broil 1–2 minutes uncovered for extra golden spots).
  9. Garnish with green onions/parsley and serve warm.

Notes

  • Use a tight-fitting lid to prevent steam from escaping.
  • Adjust Cajun seasoning to taste.
  • Leftovers keep well for 3 days in the fridge.

Nutrition

Keywords: one pan sausage dinner, smoked sausage and rice, skillet rice recipe, easy weeknight meal, cheesy rice casserole

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