"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
Cooking Light DECEMBER 2003
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.
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