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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Mother always served this dish with coleslaw and homemade biscuits or corn bread. Sometimes I like to use sausage in my meatball or meat loaf recipes.—Patsye Yonce, Ovid, New York Ingredients:
1 pound bulk pork sausage |
1/2 cup chopped onion |
2 cups fresh or frozen whole kernel corn, thawed |
1 can (28 ounces) chopped tomatoes, undrained |
1 cup uncooked instant rice |
3/4 cup water |
1 teaspoon salt |
1/2 teaspoon pepper |
2/3 cup shredded cheddar cheese |
1/3 cup shredded part-skim mozzarella cheese |
Directions:
1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the corn, tomatoes, rice, water, salt and pepper. Bring to a boil.
2. Reduce heat; cover and simmer for 10 minutes or until rice is tender. Sprinkle with cheddar and mozzarella cheese. Cook, uncovered, 5 minutes longer or until cheese is melted. Yield: 4-6 servings.
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