Southwest Sausage and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This easy rice dish is a simplified takeoff of a Cooking Light risotto made with yellow bell peppers and sausage. The saffron rice mix gives the yellow color of the roasted bell peppers. -CL Reader Ingredients:
1 (5-ounce) package saffron rice mix (such as mahatma) |
2 (4-ounce) links turkey italian sausage |
2 cups frozen whole-kernel corn |
1 garlic clove, minced |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/2 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/4 teaspoon black pepper |
dash of salt |
minced fresh cilantro (optional) |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Remove casings from sausage. Cook sausage in a large skillet over medium-high heat until browned, stirring to crumble. Remove from the pan with a slotted spoon.
3. Add corn and garlic to pan, and cook over medium heat 3 minutes, stirring frequently. Stir in rice, sausage, cheese, chili powder, cumin, pepper, and salt. Reduce heat to low, and cook, stirring constantly, until thoroughly heated. Sprinkle with cilantro, if desired.
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