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
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1 lbmild pork sausage
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1 tspground cumin
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1/2 tspgarlic powder
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2 mediumonions, chopped
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2 mediumgreen bell peppers, chopped
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2beef bouillon, cubes
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2 cboiling water
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1 pkg(6 oz.) long grain and wild rice mix
How to Make THERESA'S SPICY RICE CASSEROLE
- 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!
