Spicy Rice Casserole Recipe

4.5 1 2
Spicy Rice Casserole Recipe
Spicy Rice Casserole Recipe photo by Taste of Home
Publisher Photo

Spicy Rice Casserole Recipe

Read Reviews
4.5 1 2
Publisher Photo
Stirring up pork sausage, wild rice and jalapeno to taste makes this a terrific side. Or serve it with corn bread to turn it into a main dish. It’s easy to make ahead and reheat in a microwave for a potluck meal. —Debbie Jones, California, Maryland
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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 beef bouillon cubes
  • 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

Directions

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 jalapenos, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, until water is absorbed, 5-10 minutes. Yield: 4-6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Rice Casserole in Taste of Home February/March 1993, p39

Nutritional Facts

1 cup: 287 calories, 14g fat (5g saturated fat), 27mg cholesterol, 997mg sodium, 30g carbohydrate (6g sugars, 2g fiber), 10g protein.

  • 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 beef bouillon cubes
  • 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
  1. 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 jalapenos, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, until water is absorbed, 5-10 minutes. Yield: 4-6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Rice Casserole in Taste of Home February/March 1993, p39

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MY REVIEW
RuthGarza User ID: 4791920 2162
Reviewed 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!"

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