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Categories:
brown rice chicken olive oil white onion red bell pepper celery garlic carrots weight paprika cumin cream of chicken soup parsley cheese canellini beans salt
Viewed: 22 - Published at: 2 years agoIngredients
- 2 cups Brown Rice
- 1- 3/4 cup Reduced-sodium Chicken Stock
- 1 Tablespoon Olive Oil
- 1 cup White Onion, Chopped
- 1 whole Red Bell Pepper, Seeded And Chopped
- 1- 1/2 cup Celery, Chopped
- 3 whole Cloves Garlic, Minced
- 1 cup Carrots, Shredded
- 16 ounces, weight (4 Links) Al Fresco Buffalo Chicken-sausage, Sliced
- 1/4 teaspoons Paprika
- 1/4 teaspoons Cumin
- 1/2 cups Fat Free Ranch Dressing
- 10- 1/2 ounces, weight Can 98% Fat-free Cream Of Chicken Soup
- 3 Tablespoons Franks Buffalo Hot Sauce
- 1 teaspoon Dried Parsley
- 4 ounces, weight Reduced-fat Crumbled Blue Cheese
- 15 ounces, weight Can Canellini Beans,, Drained And Rinsed
- Salt And Pepper, to taste
Method
- Preheat oven to 350F.
- Cook brown rice according to package instructions but use chicken stock instead of water.
- When its done, set it aside.
- While rice is cooking, heat a large skillet over medium-high heat and heat olive oil.
- Add onions, red pepper and celery and cook until tender, about 5-7 minutes.
- Add garlic and carrots and continue cooking for about a minute or two, just until garlic is fragrant.
- Toss the chicken-sausage in and stir just until heated through.
- Remove skillet from heat and add paprika, cumin and some salt and pepper.
- In a small bowl mix ranch dressing, cream of chicken, hot sauce, parsely and blue cheese and stir until mixed.
- In a large bowl toss the cooked rice with the cooked vegetables and sausage mixture.
- Add the ranch dressing mixture to the rice mixture and stir until thoroughly mixed.
- Pour the mixture into a lightly greased 9-inch x 13-inch casserole pan.
- Bake for about 30 minutes or until the top is golden.
- Serve warm.
