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