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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I invented this dish to satisfy my cravings for something zesty, writes RoxAnne Wienckowski. It's a great standby for busy nights. It takes only minutes, and I'm always sure to keep the ingredients on hand, adds the Wautoma, Wisconsin cook. Ingredients:
1 pound johnsonville® smoked sausage, cut into 1/4-inch slices |
1/4 cup chopped onion |
1 cup frozen corn |
1 can (16 ounces) hot chili beans, undrained |
1 cup v8 juice |
1 tablespoon paprika |
2 to 3 teaspoons ground cumin |
1/4 teaspoon cayenne pepper, optional |
1 cup uncooked instant rice |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large skillet, saute sausage and onion until sausage is lightly browned. Add corn; cook and stir for 1 minute. Stir in the beans, V8 juice, paprika, cumin and cayenne if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the rice. Remove from the heat; cover and let stand for 5 minutes. Sprinkle with cheese. Yield: 4 servings.
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