Spicy Zucchini Rice And Sausage Casserole With A C... |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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I found the original recipe in one of my magazines and have tweaked it to fit my tastes. I rarely ever go back for seconds (as I generously plate my food the first time), but I went back to seconds then had 2 more servings the next day! Read more ! This does heat up the house so maybe save save it for cooler weather. :) And please don't be put off by the amount of ingredients, this recipe is phenomenal Ingredients:
1 1/2 cups long-grain brown rice (do not use enriched, use the stuff that takes an hour to cook) |
3 cup chicken stock (home-made is the only way to go) |
4 cups zucchini, diced |
1 red bell pepper, chopped |
1 green bell pepper, chopped |
1 large onion, diced |
salt and pepper |
1 1/2 cups milk |
3 tbsp ap flour |
2 cups pepper jack cheese, shredded and divided |
corn kernels cut from 2 ears of corn |
2 tbsp extra-virgin olive oil |
8 oz bulk breakfast sausage |
4 oz neufchatel or cream cheese |
2 jalapenos, seeded and chopped |
Directions:
1. Preheat oven to 375. Pour the rice into a large baking dish. Bring the broth to a simmer in a small saucepan; stir the hot broth into the rice along with the zucchini, bell peppers, onion, and a dash of salt and pepper. Cover with foil and bake for 45 minutes. Remove the foil and continue baking another 35-45 minutes, until most of the liquid is absorbed.
2. Meanwhile, whisk the milk and flour together in a small saucepan, cook until bubbling and thick, 3-4 minutes. Reduce heat to low and the corn add 1 1/2 cups of the cheese, stir until melted, set aside.
3. Heat oil in a large skillet and cook the sausage, breaking it up with a wooden spoon. Stir this and the cheese sauce into the rice after it has finished cooking. Sprinkle the remaining cheese on top and dollop the Neufchatel all over, scatter on the jalapenos and return the casserole to the oven for 10 minutes.
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