Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 pound (450g) Italian sausage, removed from casings (sweet or hot)
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 1 teaspoon/5g)
  • 1 red bell pepper, chopped (about 1 cup/150g)
  • 1 teaspoon dried Italian seasoning (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25ml)
  • 1/4 cup all-purpose flour (30g)
  • 3 cups chicken broth (720ml)
  • 1 cup heavy cream (240ml)
  • 3 cups cooked long-grain rice (about 1 cup uncooked) (600g)
  • 2 cups (8 ounces) shredded sharp cheddar cheese (225g)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  3. Add chopped onion and bell pepper to the skillet. Cook until softened, about 5 minutes. Add garlic, Italian seasoning, smoked paprika, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
  4. Sprinkle flour over the sausage and vegetable mixture. Cook for 1 minute, stirring constantly. Gradually whisk in chicken broth until smooth. Bring to a simmer, then stir in heavy cream. Cook, stirring occasionally, until the sauce has thickened slightly, about 3-5 minutes.
  5. Remove from heat. Stir in cooked rice and 1 1/2 cups of shredded cheddar cheese. Season with salt and pepper to taste.
  6. Pour the mixture into the prepared baking dish. Sprinkle with the remaining 1/2 cup of cheddar cheese. Bake for 20-25 minutes, or until golden brown and bubbly.
  7. Let cool slightly before garnishing with fresh parsley and serving.