Take your tastebuds on a tasty trip to Italy with the gourmet flavors in this easy, 3-step Leek, Blue Cheese and Soppressata Rice.
Prepare rice according to package directions.
Melt butter in a large skillet set over high heat. Cook leeks and soppressata for 6 to 8 minutes, or until starting to caramelize. Add garlic, thyme, chili flakes, salt and pepper and cook for 2 minutes.
Stir in rice and chicken broth and cook for 1 to 2 minutes. Add blue cheese and walnuts and stir to thoroughly combine.
There are many different kinds of blue cheese you can choose for this recipe. Go Italian, with a gorgeous Gorgonzola. Or, if that’s not available, try Stilton or Roquefort.
Not a fan of blue cheese? Substitute it here with crumbled goat cheese or feta, if desired.