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Place the rice in a strainer and run it under cool water for 1 minute. This rids it of excess starch which will help to prevent it from sticking to the bottom of the pot when cooked.
Shred the cheese and set aside, it will melt better if it’s not cold when added. Avoid packaged shredded cheese as it contains cellulose which prevents it from melting well.
Measure out remaining ingredients prior to cooking.
Add 2 tablespoons olive oil to a large pot over medium heat. Slice the sausage and sear it on each side for color and texture. Remove from the pan and set aside.
Melt 2 Tablespoons butter and add the diced onions. Cook until softened, about 5 minutes.
Add the garlic and cook for one more minute.
Add 1 Tablespoon olive oil to the pan along with the chicken broth. Run a silicone spatula along the bottom of the pot to lift the brown remanence from the sausage, which will give the dish more flavor.
Add the rice. Bring to a boil and reduce to a simmer.
Cover tightly and cook for 10 minutes.
Add the bell peppers and close the lid, don’t stir. It will release starch and make the rice stickier. Cook 5 more minutes.
Turn off the heat and leave it covered. Let it sit for 10 minutes. Any rice left on the bottom will release during this time.
Return to low heat. Add the cream of chicken soup, sour cream, milk, and cheese. Stir to combine.
Add the sausage, and red pepper flakes. Stir and cook until heated through. Remove from heat and serve!