Southwest Sausage and Rice

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

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 24%
  • Fat: 6.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 14.8g
  • Carbohydrate: 37g
  • Fiber: 2.7g
  • Cholesterol: 37mg
  • Iron: 1.8mg
  • Sodium: 795mg
  • Calcium: 105mg

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)

Preparation

  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.
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