Spicy Rice Casserole
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sausage
mild, bulk |
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
garlic powder
|
|
| 2 | medium |
onions
chopped |
|
| 2 | medium |
green bell peppers
chopped |
|
| 2 | each |
beef bouillon cubes
|
*
|
| 2 | cups |
water
boiling |
|
| 1 | each |
jalapeño pepper
seeded and finely minced |
*
|
| 1 | package |
long grain and wild rice blend
quick cooking |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sausage
mild, bulk |
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
garlic powder
|
|
| 2 | medium |
onions
chopped |
|
| 2 | medium |
green bell peppers
chopped |
|
| 2 | each |
beef bouillon cubes
|
*
|
| 473 | ml |
water
boiling |
|
| 1 | each |
jalapeño pepper
seeded and finely minced |
*
|
| 1 | package |
long grain and wild rice blend
quick cooking |
* |
Directions
In a large skillet, cook sausage, cumin and garlic powder, stirring often.
Drain.
Add onions and green peppers; sauté until crisp-tender.
Dissolve bouillon in water; add to skillet.
Stir in jalapenos, rice and rice seasoning packet; bring to a boil.
Reduce heat and simmer, uncovered, 5 to 10 minutes or until the water is absorbed.
