Spicy Rice Casserole
Total TimePrep/Total Time: 30 min.
- 1 pound mild bulk pork sausage
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 2 medium onions, chopped
- 2 medium green peppers, chopped
- 2 teaspoons reduced-sodium beef bouillon granules
- 2 cups boiling water
- 1 to 2 jalapeno peppers, finely minced and seeded
- 1 package (6.20 ounces) fast-cooking long grain and wild rice mix
- In a large skillet, cook sausage, cumin and garlic powder over medium heat until meat is no longer pink; drain. Add onions and green peppers; saute until crisp-tender.
- Dissolve bouillon in water; add to skillet. Stir in jalapeno, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, until water is absorbed, 5-10 minutes.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1-1/2 cups: 473 calories, 25g fat (8g saturated fat), 61mg cholesterol, 1365mg sodium, 45g carbohydrate (5g sugars, 3g fiber), 18g protein.
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Oct 18, 2013
My kids love this "spicy rice", and ask for it by name! I have used long-grain white rice, and adjusted the cooking time to 15 minutes. It comes out fine with ground beef, too, but the sausage is really fantastic. Kind of like a deconstructed stuffed pepper recipe, easily adaptable, and a keeper!