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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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From a Southern Living 1979 cookbook. This is good, hearty fare - best remembered by the time we had a bachelor neighbor to dinner and he ate about four helpings. Ingredients:
1 lb mild bulk sausage (jimmy dean is best) |
1 cup uncooked rice |
1 medium onion, finely chopped |
2 cups chicken stock or 2 cups broth |
1 (14 1/2 ounce) can diced tomatoes, undrained |
3 teaspoons chili powder |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
Directions:
1. Cook sausage in a large skillet over medium-high heat, stirring to crumble, until browned.
2. Drain sausage on paper towels, reserving drippings in skillet. (Use a big slotted spoon to remove sausage from the skillet.).
3. Combine rice and onion in reserved drippings, stirring to brown lightly over medium-high heat.
4. Add chicken stock, tomatoes, chili powder, garlic powder and pepper. Add sausage. Stir to combine.
5. Spoon into a greased 2 quart casserole.
6. Bake (covered) at 350 for 1 hour.
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