Since it has just four convenient ingredients, I can put this savory dish on the table for my hungry family in no time at all.—Gaye Whittington, Leesville, South Carolina
Featured In: 25 Stuffing Recipes for Thanksgiving
- 1 package (6.2 ounces) long grain and wild rice mix
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (11 ounces) Mexicorn, drained
- 1/2 pound smoked sausage, cut into 1/2-inch slices
- In a large skillet, prepare rice according to package directions. Add beans, corn and sausage. Cover and simmer for 10 minutes or until heated through. Yield: 4 servings.
Originally published as Sausage and Wild Rice in Country Woman January/February 2000, p35
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Reviewed Aug. 31, 2011
"Wow! Super easy and quick and very yummy! I will definitely be making this again, but I will probably go ahead and use the whole pound of smoked sausage as I like things a little meatier."