THERESA'S SPICY RICE CASSEROLE

4
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!

Rating:

★★★★★ 1 vote

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

How to Make THERESA'S SPICY RICE CASSEROLE

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!

Printable Recipe Card

About THERESA'S SPICY RICE CASSEROLE

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



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