1TbspCreole seasoningAdjust more or less to your taste
2cupshalf & half
1small red bell peppersmall dice
2cupsshredded sharp cheddar cheese
In a medium-size heavy bottomed skillet brown the kielbasa in a light drizzle of olive oil for 3 minutes or until beginning to brown.
Add the rice and stir until the liquid in the pan is absorbed.
Add the chicken stock, Creole seasoning, diced green bell pepper and ½ of the sliced green onion . Bring to a boil, then lower the heat to simmer and cook partially covered until the rice is tender and the liquid has been absorbed, about 20-25 minutes. Cool.
To bake, Preheat the oven to 350°F. Spray a 13 x 9 inch dish with cooking spray. Spread the rice evenly into the bottom of the dish. Sprinkle with 1 cup shredded cheese.
Beat together the eggs and half & half. Add the red bell pepper, remaining green onion, garlic salt, black pepper and remaining cheese. Mix well. Pour over the rice.
Bake for 50-60 minutes or until the eggs are set. Rest for 5 minutes then cut and serve.
Creole seasonings have variable amounts of both spice and sodium. Adjust the amounts in this recipe based on the type used.