This Sausage Chicken With Cheesy Rice is a 30 minute one-pot wonder. It is a perfect option for a busy weeknight dinner since it’s so quick and easy. This comfort dish is hearty, cheesy and loaded with lots of great flavor from the smoked sausage.
Sausage Chicken With Cheesy Rice
Do you know what I love most about rice dishes? How easy they are to make. So easy, that you could make them on a crazy busy night after work, it literally will take you about half an hour and most of the time you’re just waiting for the rice to cook. Any one-pot meal that tastes this good is a winner in my books. For the more ambitious, try pairing this with a chopped salad for dinner.
If there are any leftovers, this cheesy rice makes for a great lunch the next day, whether at home or in the workplace. Co-workers will be tempted with the lingering aromas of your heated dish.
This is one of those customizable dishes that allows you to prepare it according to your taste, and easily substitute or add your favorite ingredients. Try adding a few small broccoli florets, some peas, sautéed mushrooms. Leave out the onions if you don’t like them, although I find they provide some good flavor, or substitute the chicken for some pork.
Ingredient Notes
- Chicken – I used a chicken breast, cubed but you could use chicken thighs or pork tenderloin as well.
- Sausage – Smoked sausage works great, for lots of great flavors. Use Italian sausage if that’s what you prefer.
- Tomatoes – Either a can of diced tomatoes, or if you prefer, diced fresh tomatoes will work.
- Rice – I used Basmati rice but any long grain rice is suitable.
- Onion – Yellow onion, diced, or use a white one if that’s what you have on hand.
- Garlic – Fresh garlic, minced.
- Oil – I used olive oil. We want a nice oil to brown and sauté our meat in.
- Chicken Broth – Low sodium chicken broth is used to keep down the amount of salt.
- Cream – A heavy cream of 30% MF or greater is used and creates some nice creaminess to the dish.
- Cheese – Cheddar cheese, shredded.
How To Make Sausage Chicken With Cheesy Rice
- Cook the meat: In a large skillet heat the olive oil over medium high heat and add the chicken and sausage. Cook until the chicken is no longer pink. Add onion and garlic and continue cooking until onion is translucent.
- Cook rice mixture: Add rice, tomatoes, chicken broth and heavy cream to the skillet. Stir well. Season with salt and pepper. Bring to a boil then reduce heat to low. Cover and cook for about 15-20 min or until the rice is done.
- Finish and serve: Stir in the cheese and green onions. Garnish with parsley and serve.
FAQ’S
This dish is more than delicious and satisfying on its own but if you’d like to turn it into a full spread, I recommend pairing a nice light salad.
This is a very customizable dish so experiment by adding or substituting with broccoli, peas, carrots, or mushrooms, or simply use a mix of different cheeses.
Some Tips
- When adding more ingredients to this dish, you may need to use a bit more chicken broth, depending how many extra items are being used. It’s important to have enough liquid to cook the rice properly and leave enough moisture.
- For even more depth of flavor you can toast your rice in some olive oil before incorporating.
- You can use brown rice instead, just cook for an additional 15–20 minutes if you do.
Leftovers
Be sure to store this sausage chicken with cheesy rice as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3–4 days.
Freezer
If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.
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Sausage Chicken With Cheesy Rice
Ingredients
- 2 tablespoons olive oil
- 1 chicken breast cubed
- 5 ounces smoked sausage sliced
- 1 large onion chopped
- 4 cloves garlic minced
- 1 cup long grain rice such as basmati or Jasmine
- 14 ounces diced tomatoes 14 ounce can or fresh
- 2 cups chicken broth low sodium
- ½ cup heavy cream 30% MF or greater, or sour cream
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 cup cheddar cheese shredded
- 3 green onions chopped
Instructions
- Cook the meat: In a large skillet heat the olive oil over medium high heat and add the chicken and sausage. Cook until the chicken is no longer pink. Add onion and garlic and continue cooking until onion is translucent.
- Cook rice mixture: Add rice, tomatoes, chicken broth and heavy cream to the skillet. Stir well. Season with salt and pepper. Bring to a boil then reduce heat to low. Cover and cook for about 15-20 min or until the rice is done.
- Finish and serve: Stir in the cheese and green onions. Garnish with parsley if preferred, and serve.
Tips & Notes:
- When adding more ingredients to this dish, you may need to use a bit more chicken broth, depending how many extra items are being used. It’s important to have enough liquid to cook the rice properly and leave enough moisture.
- For even more depth of flavor you can toast your rice in some olive oil before incorporating.
- You can use brown rice instead, just cook for an additional 15–20 minutes if you do.
- Be sure to store this sausage chicken with cheesy rice as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3–4 days.
- If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.
