Add chicken broth and rice. Bring to a boil and reduce to a simmer. Cover tightly and cook for 10 minutes.
Add bell peppers and replace cover, refrain from stirring. Cook for 5-10 more minutes. (Refer to package for total cooking time.) Remove from heat and let sit with the cover on for 10 minutes to allow any rice on the bottom of the pot to release.
Return to low heat and add sour cream, milk, cream of chicken soup, and shredded cheddar. Stir to combine.
Add sausage and heat until warmed through. Serve!
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