Southwest Sausage and Rice

Southwest Sausage and Rice Recipe
Photography: Karry Hosford

"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


5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 253
Caloriesfromfat 24 %
Fat 6.7 g
Satfat 2.3 g
Monofat 2.3 g
Polyfat 1.4 g
Protein 14.8 g
Carbohydrate 37 g
Fiber 2.7 g
Cholesterol 37 mg
Iron 1.8 mg
Sodium 795 mg
Calcium 105 mg


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)


Cook rice according to package directions, omitting salt and fat.

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.

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.