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.

How to Make It

Step 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.

Step 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.

Step 3

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

Ratings & Reviews

Eatwell94's Review

January 28, 2015
This recipe was not very flavorful as a lot of Cooking Light recipes can be. We also found it oily, even though I did follow the directions exactly. My husband doesn't have issues with peppers, but we had it for lunch and this recipe talked back to him all day, even after we ate dinner.

jeep725's Review

January 14, 2014
We make this often with a few tweaks and it is quite delicious! I do not remove the sausage after browning, I add beef granules instead of broth (1tsp) + 12 oz water, cut back on the thyme to 1/2 t, and usually 3 chipotles. I also use fresh peppers (1 green or a mix of jalapeno/poblano/anaheim). Salt/pepper to taste.

mandofan's Review

January 27, 2012

mrsnobody's Review

December 03, 2010
This recipe was very bland. The only change I made was that I used fresh peppers. It tasted like nothing. I had to add salt and lots of other spiced to make it palatable. I would not make this again.

AmyAus's Review

February 01, 2010
We really enjoy this recipe. I add 1 tsp of ground coriander to make it more flavorful. I also often use instant brown rice in place of white rice to make it healthier. Easy filling recipe!