Buffalo Chicken-Sausage Casserole

• 1 cup long grain brown rice
• 2 1/4 cups chicken stock
• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 3 garlic cloves
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper
• chicken sausage, 4-pack buffalo flavored and cut in 1/2 inch slices (we use precooked Al Fresco)
• 1/4 cup ranch dressing (we use Hidden Valley light)
• 10 ounces cream of celery soup
• 15 1/2 ounces black beans, rinsed and drained
• 1 cup cheddar cheese, shredded
• 1 -2 dash hot sauce (we use Frank's)
• sour cream
• mild salsa

1. FOR THE RICE:.
2. Bring 1 cup rice and 2 1/4 cups chicken stock to boil in medium saucepan.
3. Once boiling, stir once, cover, reduce heat and let simmer 40-45 minutes.
4. FOR ONION/GARLIC MIXTURE:.
5. Saute onion in olive oil for 3-4 minutes on medium heat.
6. Add garlic, cumin and cayenne pepper and cook an additional minute, stirring frequently.
7. Preheat oven to 350 degrees.
8. Mix cooked rice, onion mixture, chicken sausage, ranch dressing, soup, beans and cheese together in large casserole dish.
9. Add 1-2 dashes hot sauce (or more to taste) and stir again. If desired, sprinkle top with additional cheese.
10. Bake uncovered for 25 minutes.
11. Top individual servings with dollop of sour cream and fresh salsa.

long grain brown rice, chicken stock, olive oil, onion, garlic, cumin, cayenne pepper, chicken sausage, ranch dressing, cream of celery soup, black beans, cheddar cheese, hot sauce, sour cream, salsa

Taken from www.food.com/recipe/buffalo-chicken-sausage-casserole-402384 (may not work)