Cheesey Spanish Rice My Way!
I thought up this recipe one day, I was having a craving for something cheesey!
I thought up this recipe one day, I was having a craving for something cheesey!
- Carbohydrate 0.725747792 g
- Cholesterol 59.5339985625 mg
- Fat 18.79006392725 g
- Fiber 0 g
- Protein 14.11806251625 g
- Saturated Fat 11.95896283505 g
- Serving Size 1 1 Serving (57g)
- Sodium 352.1010772125 mg
- Sugar 0.725747792 g
- Trans Fat 0.972388643187502 g
- Calories 228 calories
Step-by-step
- Slice the Kielbasa Sausage into 1/2 inch thick pieces. Then chop those slices into quarters (4).
- Cook the Spanish Rice and Kielbasa Sausage until rice is tender and done and Kielbasa is hot.
- Remove skillet from heat and add the Sharp Cheddar Cheese into the rice and sausage mix. Return the skillet to the heat just to melt the cheese into the rice mixture. Enjoy! :)
Swapping extra sharp cheddar for mild block cheese reduces the final sauce viscosity significantly, so shred your own sharp cheddar on a box grater to ensure proper melting without oil separation. Kielbasa contains high levels of cured fat and moisture. Brown those half-inch sausage quarters over medium heat for five minutes before adding the grains to render excess rendering fat into the pan. This technique develops deep Maillard flavors on the meat surfaces. Storage requires strict adherence to temperature safety. Portion the finished mixture into airtight glass containers within two hours of cooking. Refrigerate for up to four days at 40 degrees Fahrenheit or lower. Freezing changes dairy textures drastically. To freeze this dish for up to two months, omit the cheese entirely during the initial cook. Stir the shredded cheese into the thawed base only after reheating the rice and sausage thoroughly on the stovetop over low heat. Add two tablespoons of water during reheating to restore moisture lost in cold storage. Stir continuously with a silicone spatula until the melted dairy incorporates smoothly into the grains.
