Ingredients
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1 cup onion, finely chopped
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1/2 cup celery, finely chopped
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2 tablespoons olive oil or 2 tablespoons canola oil
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1 lb fresh sausage (I use bratwurst)
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3/4 cup uncooked long grain rice
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1 cup water
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1/2 cup chicken stock or 1/2 cup chicken broth
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1/2 cup green bell pepper, finely chopped
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4 ounces extra-sharp cheddar cheese, shredded
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1 (10 3/4 ounce) can condensed cream of celery soup
Instructions
- Heat oil in a skillet and add the celery. Cook for 2-3 minutes then add the bell pepper. Cook for an additional 2-3 minutes then add the onion. Cook this until onion is starting to turn translucent or become soft.
- Remove casings from sausages and add the ground pork/sausage to the skillet with the onion mixture and cook until no longer pink.
- Add the rice, mixing thoroughly into the sausage mixture and then add in the soup, chicken stock, & water.
- Bring to boil, then reduce heat to low and allow rice to cook. This should take around 15-20 minutes.
- Sprinkle with 3/4 of cheese and mix all together. Sprinkle remaining 1/4 of cheese on top let stand for 5 minutes.
- NOTE: I've only made this with Cream of Celery soup. From what I understand Cream of Mushroom will not work per original recipe's author. The Cream of Celery soup is essential to the flavor.