22 January 2018

Smoked Sausage & Cheesy Rice

I realized almost too late. I tried a new recipe last week that my family enjoyed, and I didn't save it or share it anywhere. Oh noes!!!

Apologies to whoever shared it on their Facebook timeline since I've forgotten who that was..and can't give credit to them. But I did recognize the blog it was from when I did an internet search for 'smoked sausage rice broccoli.' YUM, and thank you, Midnight Baker.

Here's the recipe from her site. For me and my family, we skipped the onion, red peppers, and pepper. And all I could find was sharp cheddar (but I'd love to try the extra sharp if I can find it next time). We had company over for dinner the night I served it, so I can't tell you how the leftovers reheat - we didn't have any! Do make sure you're using the darn biggest skillet you've got to make it easier. I've got a 10" and had to be extra careful if I didn't want to end up washing the stove the next day.


Serves: 4
  • 1 tbs olive oil
  • 1 tbs butter
  • 1 lb smoked sausage or kielbasa, sliced ¼-inch thick
  • 1 small onion, chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 cups broccoli florets
  • 1½ cups cooked rice
  • 1 tsp garlic powder
  • 1 tsp onion salt
  • ¼ tsp pepper
  • 1 cup shredded extra-sharp cheddar cheese
  1. Heat a large skillet over medium-high heat. Add butter and olive oil till butter sizzles.
  2. Add the slice smoked sausage and onions. Cook for about 5 minutes until onion is tender and sausage begins to brown.
  3. Add the red bell pepper and broccoli. Cover, reduce heat and cook about 5 minutes.
  4. Add the cooked rice, garlic powder and onion salt. Combine well, cover and heat until rice is hot.
  5. Add the shredded cheese and remove from heat. Stir in cheese until it’s melted.

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