One-Skillet Cheesy Sausage, Rice, and Cauliflower Casserole
8
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
This easy dinner puts long-lasting fridge, freezer, and pantry staples to good use. We like the whole-grain goodness of brown rice, but feel free to use white rice if that’s what you have on hand; the cook time will decrease by about half, and you should start with 1½ cups of chicken stock in step 1 if using white rice.
Ingredients
Cooking spray
3 spray(s)
Onion
1 cup(s)
Garlic
2 clove(s), large, minced
Cooked chicken sausage
6 oz, diced
No-salt-added chicken stock
3 cup(s), divided
Uncooked brown basmati rice
¾ cup(s)
Kosher salt
½ tsp(s)
Black pepper
½ tsp(s)
Frozen cauliflower
10 oz, florets, thawed
All-purpose flour
4 tsp(s)
Reduced-fat cheddar cheese
⅔ cup(s), shredded, shredded
Fresh parsley
2 tbsp(s), optional
Instructions
1
Coat a large ovenproof skillet with cooking spray. Heat pan over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Add sausage and cook 3 minutes or until lightly browned. Add 2 cups chicken stock, rice, salt, and pepper; bring to a boil. Reduce heat to medium-low, and cook 30 minutes or until rice is almost tender. Stir in cauliflower; cover and cook until cauliflower and rice are tender, about 5 minutes.
2
Preheat broiler to high. In a small bowl, whisk together remaining 1 cup chicken stock and flour. Stir stock mixture into rice mixture. Increase heat to medium-high and bring to a boil; boil until sauce thickens, about 2 minutes.
3
Sprinkle cheese over rice mixture. Broil until cheese melts, 1 to 2 minutes. Garnish with parsley, if desired.
4
Serving size: about 1 cup
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