THERESA'S SPICY RICE CASSEROLE

Ellen Bales

By
@Starwriter

My niece, Theresa Hayes, made this for our family's Christmas party one year, and I fell in love! When I made it for the first time I discovered that you have to crumble the sausage as finely as possible to make it look and taste right. This dish was a real hit with our family--the pot was empty before the meal was over!


Featured Pinch Tips Video

Comments:

Serves:

4-6

Prep:

10 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1 lb
mild pork sausage
1 tsp
ground cumin
1/2 tsp
garlic powder
2 medium
onions, chopped
2 medium
green bell peppers, chopped
2
beef bouillon, cubes
2 c
boiling water
1 pkg
(6 oz.) long grain and wild rice mix

Directions Step-By-Step

1
Crumble (fine) and cook sausage until no longer pink; drain. Add cumin, garlic powder, onion and green pepper. Cook until vegetables are tender.
2
Dissolve bouillon cubes in boiling water and add to skillet. Stir in rice and seasoning packet; bring to boil.
3
Reduce heat and simmer uncovered 10 minutes or until water is absorbed and rice is done.
4
Serve with a salad and hot rolls. Enjoy!

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #rice, #sausage, #spicy