Jimmy Dean Mexican Rice With Sausage |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is yummy inside of a flour tortilla and has all my favorites-beans, sausage, rice, and corn. The only ingredient I didn't have on hand that I won't leave out next time is the toasted pumpkin seeds (darn those homemade pumpkin seeds for getting eaten so quickly). I used chicken stock and threw my lime juice in at the beginning because I love the lime flavor. I also threw in the fresh cilantro toward the end of cooking time instead of to garnish. I added some cayenne pepper because I prefer more heat. Nice and hearty...and super simple. Ingredients:
16 ounces jimmy dean sausage (regular flavor) |
1/2 cup chopped onion |
1 cup uncooked long grain rice |
10 ounces frozen whole kernel corn, thawed |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
10 ounces diced tomatoes and green chilies, with liquid |
1 1/2 cups water or 1 1/2 cups chicken stock |
1/4 teaspoon salt |
15 ounces cooked black beans, drained and rinsed |
4 thinly sliced green onions |
1/2 cup pumpkin seeds, toasted |
sour cream |
shredded cheddar cheese |
1/2 cup chopped fresh cilantro |
1 lime, cut in eighths |
Directions:
1. In a 3 or 4 quart saucepan, cook sausage and onion over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink.
2. Add rice, corn, cumin, chili powder, tomatoes and green chilies, water or stock, and salt. Stir once to mix.
3. Bring to a boil.
4. Cover and reduce heat to low and simmer 25 minutes without stirring.
5. Gently stir in black beans.
6. Add green onions and garnish with pumpkin seeds, sour cream, shredded cheddar cheese, cilantro, and lime.
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