Buffalo Chicken-Sausage Casserole

• long grain brown rice↗1 cup
• chicken stock↗2 1⁄4 cups
• olive oil↗2 tablespoons
• onion, chopped↗1⁄2 cup
• garlic cloves↗3
• cumin↗2 teaspoons
• cayenne pepper↗1 teaspoon
• chicken sausage, 4-pack buffalo flavored and cut in 1/2 inch slices (we use precooked Al Fresco)↗
• ranch dressing (we use Hidden Valley light)1⁄4 cup

  (we use Hidden Valley light)

• cream of celery soup10 ounces
• black beans, rinsed and drained↗15 1⁄2 ounces
• cheddar cheese, shredded↗1 cup
• hot sauce (we use Frank's)↗1 -2 dash

  (we use Frank's)

• sour cream↗
• mild salsa

Step-by-step instructions

1. 1

   FOR THE RICE:.

2. 2

   Bring 1 cup rice and 2 1/4 cups chicken stock to boil in medium saucepan.

3. 3

   Once boiling, stir once, cover, reduce heat and let simmer 40-45 minutes.

4. 4

   FOR ONION/GARLIC MIXTURE:.

5. 5

   Saute onion in olive oil for 3-4 minutes on medium heat.

6. 6

   Add garlic, cumin and cayenne pepper and cook an additional minute, stirring frequently.

7. 7

   Preheat oven to 350 degrees.

8. 8

   Mix cooked rice, onion mixture, chicken sausage, ranch dressing, soup, beans and cheese together in large casserole dish.

9. 9

   Add 1-2 dashes hot sauce (or more to taste) and stir again. If desired, sprinkle top with additional cheese.

10. 10

    Bake uncovered for 25 minutes.

11. 11

    Top individual servings with dollop of sour cream and fresh salsa.