Ingredients:

  • 1 lb smoked sausage, sliced into rounds
  • 0.5 lb ground pork sausage
  • 2 cups long-grain white rice, uncooked
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 3 cups beef broth, low sodium
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 packet (1.25 oz) onion soup mix
  • 2 cups sharp cheddar cheese, shredded
  • 0.5 tsp black pepper

Instructions:

  1. Set the oven to 175°C (350°F). Using a big pan on medium high, brown the ground pork sausage until fully cooked.
  2. Add the sliced smoked sausage. Cook until the edges are mahogany colored and crisp. Drain the excess fat, but leave about 1 tablespoon in the pan.
  3. Toss in the diced onion and bell pepper. Sauté for 4-5 minutes until the onions are translucent.
  4. Stir in the minced garlic. Cook for 60 seconds until you smell the fragrance. Don't let it turn dark brown or it will taste bitter.
  5. In your 9x13 inch baking dish, whisk the beef broth, cream of mushroom soup, onion soup mix, and black pepper. Stir until the mixture is velvety and smooth.
  6. Stir in the uncooked rice. Make sure the grains aren't clumped together.
  7. Fold the sautéed sausage and vegetable mixture into the rice and liquid base.
  8. Cover the dish tightly with aluminum foil. Bake for 45-50 minutes until the rice is tender.
  9. Pull off the foil. Sprinkle the shredded sharp cheddar cheese evenly over the top.
  10. Bake uncovered for 10-15 minutes until the cheese is melted and bubbling. Garnish with fresh parsley.