Mexican Fire Rice
Start a fire in your mouth with this savory side dish that tastes great when served with steak.
Yield
8 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ⅔ | cups |
water
|
|
| 1 ⅓ | cup |
rice
white rice, uncooked, long grain |
|
| 1 | pound |
pork breakfast sausage
ground |
|
| 16 | ounces |
picante sauce
jar |
|
| 8 | ounces |
sour cream
|
|
| 8 | ounces |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 631 | ml |
water
|
|
| 315 | ml |
rice
white rice, uncooked, long grain |
|
| 453.6 | g |
pork breakfast sausage
ground |
|
| 462.4 | ml/g |
picante sauce
jar |
|
| 231.2 | ml/g |
sour cream
|
|
| 231.2 | ml/g |
cheddar cheese
shredded |
|
Directions
In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes. Preheat oven to 350℉ (180℃) F (175 degrees C). In a skillet over medium heat, cook the sausage until evenly brown. In a medium baking dish , mix the cooked rice, cooked sausage, picante sauce, and sour cream. Top with cheddar cheese. Bake 20 minutes in the preheated oven, until cheese is bubbly.
Calories 456 Protein 18.9g Total Fat 28g Sodium 1064mg Cholesterol 75mg Carbohydrates 31g Fiber 0.6g
