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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a skillet and add the celery. Cook for 2-3 minutes then add the bell pepper. Cook for an additional 2-3 minutes then add the onion. Cook this until onion is starting to turn translucent or become soft. | 2. Remove casings from sausages and add the ground pork/sausage to the skillet with the onion mixture and cook until no longer pink. | 3. Add the rice, mixing thoroughly into the sausage mixture and then add in the soup, chicken stock, & water. | 4. Bring to boil, then reduce heat to low and allow rice to cook. This should take around 15-20 minutes. | 5. Sprinkle with 3/4 of cheese and mix all together. Sprinkle remaining 1/4 of cheese on top let stand for 5 minutes. | 6. NOTE: I've only made this with Cream of Celery soup. From what I understand Cream of Mushroom will not work per original recipe's author. The Cream of Celery soup is essential to the flavor. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1	cup	chopped	64.0	14.944	1.76	0.16
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
green bell pepper	1/2	cup	chopped	14.595	3.197	0.5004	0.1876
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
sausage	1	lb		1569.4315	2.9484	64.637	142.1107
grain rice	3/4	cup	uncooked	506.4375	110.9306	9.8929	0.9158
water	1	cup		0.0	0.0	0.0	0.0
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
cream celery soup	1	can	condensed	208.2159	26.9937	3.0117	8.9979
extra sharp cheddar cheese	4	ounces	shredded	100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.