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Southwest Sausage and Rice

Photography: Karry Hosford
Yield

5 servings (serving size: 1 cup)

"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)

Nutrition 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

How to Make It

  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.