One-pan cheesy sausage & rice 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 store-cupboard staples to good use.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, chopped
Garlic
2 clove(s), crushed
Chicken sausage, grilled
4 individual, chopped
Chicken stock cube(s)
1 cube(s), 720ml stock
Brown basmati rice, dry
135 g
Cauliflower, Raw
280 g, cut into florets
Plain White Flour
1 teaspoon(s), heaped
Half fat Cheddar cheese
75 g, grated
Parsley, fresh
2 tablespoon(s), chopped
Instructions
1
Mist a large ovenproof pan with cooking spray and put over a medium heat. Add the onion and garlic, then cook for 5 minutes, stirring occasionally. Add the sausage and cook for 3 minutes or until lightly browned. Add two-thirds of the chicken stock and the rice, then season and bring to a boil. Reduce the heat to medium-low, and cook for 30 minutes or until the rice is almost tender. Stir in the cauliflower, cover and cook for about 5 minutes, until the cauliflower and rice are cooked.
2
Preheat the grill to high. In a small bowl, whisk together the remaining chicken stock and the flour. Stir the mixture into the rice. Increase heat to medium-high and bring to a boil and cook for about 2 minutes until the sauce thickens.
3
Sprinkle the cheese over the rice mixture and grill until melted. Garnish with parsley, if desired.
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