Ingredients: |
Ingredients: 1 1/2 cups long-grain brown rice
3 cups reduced sodium chicken broth
4 cups diced zucchini, and or summer squash (about 1 lb.)
2 red or green bell peppers, chopped
1 large onion, diced
3/4 tsp. salt
1 1/2 cups low-fat milk
3 tbsp. flour
2 cups shredded Pepper Jack cheese, divided
1 cup fresh or frozen (thawed) corn kernels
2 tsp. extra virgin olive oil
8 oz. turkey sausage, casings removed
4 oz cream cheese
1/4 cup chopped pickled jalapeños
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Directions: |
Directions:Preheat oven to 375º. Pour rice into a 9 x 13 inch baking dish. Bring broth to a simmer in a saucepan. Stir hot broth into the rice along with zucchini, peppers, onion and salt. Cover with foil and bake for 45 mins. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed 35 to 45 mins. Meanwhile, whisk milk and flour in a small saucepan. Cook over med heat until bubbling and thickened, 3 to 4 mins. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn then cook stirring until the cheese is melted. Set aside. Heat oil in a large skillet over med heat and add sausage. Cook stirring and breaking the sausage into small pieces, until lightly browned and no longer pink, about 4 mins. When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup cheese on top and dollop cream cheese by teaspoonful over the casserole. Top with jalapenos. Return the casserole to the oven and bake until the cheese is melted, about 10 mins. Let stand for about 10 mins. before serving. |
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