Rating: 2.5 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe by Cooking Light March 2001

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

323 calories; calories from fat 27%; fat 9.8g; saturated fat 2.4g; mono fat 3.9g; poly fat 2.5g; protein 21.8g; carbohydrates 35.3g; fiber 3g; cholesterol 75mg; iron 3.2mg; sodium 872mg; calcium 58mg.
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