INGREDIENTS:
2 tablespoons olive oil
1 ring 13.5 ounces smoked sausage or kielbasa, sliced into -inch pieces
1 yellow onion, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 teaspoon garlic, minced
2 cups instant white rice
2 cans 10.75 ounces each cream of chicken soup
2 cups chicken broth
2 cups mild cheddar cheese, shredded, divided
teaspoon crushed red pepper flakes
teaspoon kosher salt
teaspoon black pepper
cup unsalted butter, sliced into 4 pats
Parsley, for garnish
DIRECTIONS:
Preheat oven to 400F. In a 15-inch oven-safe skillet, heat olive oil over medium heat. Add sausage slices and sear until browned, about 2-3 minutes per side.
Remove skillet from heat. Add onion, green and red bell peppers, garlic, rice, cream of chicken soup, chicken broth, 1 cup of cheese, red pepper flakes, salt, and pepper. Stir to combine.
Top with butter slices and remaining cheese. Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake for an additional 20 minutes, or until cheese is hot and bubbly.
Garnish with parsley and adjust salt to taste.