Cheddar Brat and Rice Bake Recipe

Heat the oven to 350°F.

Add the sliced cheddar brats to a large skillet and cook over medium heat until lightly browned on both sides. Remove the brat pieces from the skillet and set aside.

Add the butter to the same skillet, followed by the diced onion and green pepper. Sauté until the vegetables begin to soften.

Add the uncooked rice and stir well so the grains are coated in the butter and flavorful drippings. Toast for approximately 1 to 2 minutes.

Add the broth, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and dried parsley. Stir well.

Transfer the rice mixture to a casserole dish if you're not using an oven-safe skillet. Arrange the browned cheddar brat pieces evenly throughout the rice.

Cover the casserole tightly with foil or a tight-fitting lid. Bake at 350°F for approximately 45 minutes.

Check the rice. If it is tender, remove the casserole from the oven. If the rice is still firm and there is liquid remaining, cover the casserole again and continue baking until tender.

If the rice is still firm but most of the liquid has been absorbed, add 1/4 to 1/2 cup hot water, cover tightly and continue baking until the rice is fully cooked.

Let the finished casserole rest covered for 5 to 10 minutes before serving.

If adding cheese, sprinkle 1 to 1 1/2 cups shredded cheddar over the fully cooked casserole and return it to the oven uncovered for 5 to 10 minutes, until melted.