Ingredients

The following ingredients have 4 Servings
  • 1 cup Instant (Minute) Rice
  • 1 cup chicken stock or broth ((water works in a pinch))
  • 1 package (13 oz) smoked sausage (Italian chicken)
  • 3 cups chopped broccoli ((~2-3 florets))
  • 3/4 cup finely diced yellow onion ((~1/2 large onion))
  • 5 tablespoons extra virgin olive oil
  • 1/2 teaspoon EACH: garlic powder, onion powder, fine sea salt, pepper
  • 2 teaspoons chicken bouillon powder
  • 1 teaspoon Italian seasoning
  • 1 cup (3 oz.) freshly grated extra-sharp or sharp Cheddar cheese
  • Optional: fresh parsley

Instruction

  • SOAK INSTANT RICE: Mix together the uncooked instant rice and chicken stock or broth in a bowl and let stand for about 10 minutes. You do not need to pre-cook or drain the rice.
  • OVEN/GRILL PREP: Preheat the oven to 400 degrees F or the grill to medium-high heat (400-425 degrees F). Tear off four sheets of heavy-duty foil (about 2 feet long each) and generously spray with cooking spray.
  • INGREDIENT PREP: Very finely dice the onion and coarsely chop broccoli into small bite-sized pieces. Slice the sausage into 1/2-inch thick coins.
  • COMBINE: Add the onion, broccoli, and sausage to a large bowl. Add in the olive oil and all the seasonings. Gently stir until all ingredients are well combined. Add in the soaked rice along with any liquid. Again, gently stir until ingredients are incorporated.
  • ASSEMBLE FOIL PACKS: Divide the mixture evenly among the four prepared sheets of foil. (This comes out to a heaping 1 and 1/2 cups (215g) per packet.) Seal the foil packs tightly so no air escapes, but there is still room for steam to circulate. (See Note 1) To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.
  • COOK: Place in the oven (on a sheet pan) and bake for 23-29 minutes (we like them best at 26 minutes) or on the grill for 15-20 minutes (17 mins is perfect on our grill), until rice is cooked through and veggies are crisp-tender. (Test only 1 packet at a time; every time the packets are opened, the steam is released so it will take longer to cook.) When grilling, flip packets halfway through cook time. Campfire temperatures vary tremendously and they can be done in as little as 7 minutes, depending on the heat of the coals.
  • GARNISH: Carefully open the foil pack, expecting steam to be released. Immediately add 1/4 cup cheese to each foil packet and then gently tent the foil pack over the veggies (don't let foil touch the cheese). Let stand for 3-4 minutes, allowing the cheese to melt. Open back up and, if desired, top with fresh parsley. Let cool slightly, taste, and add additional seasoning as needed. Enjoy hot.