THERESA'S SPICY RICE CASSEROLE

Name: THERESA'S SPICY RICE CASSEROLE
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6
Cuisine: American
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

By Ellen Bales
@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 vote5

Comments:

9 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
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How to Make THERESA'S SPICY RICE CASSEROLE

Step-by-Step

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