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Fiery Chipotle Rice and Sausage

Yield 6 servings (serving size: 1 cup)
Unless you like things hot, one chipotle will probably be enough. Don't be tempted to skip the 10 minutes of standing time in this recipe, though; it's necessary for the rice to soak up all the flavorful juices.


  • 1 pound sweet turkey Italian sausage (about 5 links)
  • 1 teaspoon olive oil
  • Cooking spray
  • 1 (16-ounce) package frozen pepper stir-fry with yellow, green, and red peppers and onions, thawed (such as Birds Eye)
  • 1 cup uncooked converted rice
  • 3/4 cup thinly sliced celery
  • 1 teaspoon dried thyme
  • 3/4 teaspoon sugar
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 (10 1/2-ounce) can beef broth
  • 1 to 2 drained canned chipotle chiles in adobo sauce, minced

Nutrition Information

  • calories 323
  • caloriesfromfat 27 %
  • fat 9.8 g
  • satfat 2.4 g
  • monofat 3.9 g
  • polyfat 2.5 g
  • protein 21.8 g
  • carbohydrate 35.3 g
  • fiber 3 g
  • cholesterol 75 mg
  • iron 3.2 mg
  • sodium 872 mg
  • calcium 58 mg

How to Make It

  1. Remove the casings from the sausage. Heat the oil in a Dutch oven coated with cooking spray over medium-high heat. Add the sausage; cook 7 minutes or until browned, stirring to crumble. Remove from the pan, and drain.

  2. Add the pepper stir-fry mix and the remaining ingredients to the pan, and bring mixture to a boil. Cover, reduce heat, and simmer for 20 minutes or until the rice is tender. Remove from heat, and stir in the sausage. Cover and let stand for 10 minutes.

  3. Note: Store remaining chipotles in an airtight container; freeze for later use.