Now when y'all make this, if you use cooked rice, you do NOT need 4 pats of butter. It wasn't the worst, but way too much. The original recipe said to add uncooked instant rice and just let it cook in the oven, and I said...nah. So I am guessing the 4 pats of butter was for moisture, or something chef-like. What I used: 2 cups of cooked instant rice Frozen bell pepper and onion 2 tbl of minced garlic 1 pack of sliced smoked sausage 2 cups of shredded cheddar 1.5 cup of chicken broth 2 cans of cream of chicken Garlic/onion powder, a shake or two of Tony's, and red pepper flakes Butter. We shall discuss. Heat your oven to 400°. Cook your instant rice. I used frozen peppers and onion, so I cooked them down. I browned the sausage. Put the rice in a baking dish and season it up. Pour the peppers/onions, and then the cream of chickens. Pour in 1.5 cups of chicken broth (If you use uncooked rice, use 2 cups) Add in the sausage, and one cup of shredded cheese. Again, 4 pats of butter is too much if the rice is precooked. Next time I will start with two pats, and if needed, add one more. 2 should be fine. I still added more seasonings, and a couple shakes of red pepper flakes. Cover and bake for 30 minutes. After the timer goes off, stir it all well, add another cup of shredded cheese and bake for 20 more minutes uncovered. It's ugly, but tasty. Enjoy.
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