Sausage Rice Casserole
|Pork sausage||1 Pound|
|Onion||1 Medium, chopped|
|Green pepper||1 Medium, chopped|
|Canned ready to serve chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Uncooked long grain white rice||1 Cup (16 tbs)|
|Uncooked wild rice||1⁄2 Cup (8 tbs), rinsed and drained|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Italian seasoning||1 Teaspoon|
|Fennel seed||1⁄2 Teaspoon|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
Crumble sausage into 2-quart casserole.
Add onion and green pepper.
Microwave at High for 6 to 8 minutes, or until sausage is no longer pink, stirring once to break apart.
In 3-quart casserole, combine broth, white and wild rice, mushrooms, Italian seasoning and fennel.
Microwave at High for 8 to 10 minutes, or until broth boils.
Reduce power to 50% (Medium).
Microwave for 30 to 35 minutes, or until rice is tender and liquid is absorbed.
Stir in sausage mixture.
Top with cheese.
Microwave at 50% (Medium) for 5 to 10 minutes, or until heated through and cheese melts.