Cajun Sausage and Rice

Pull off weeknight dinner in minutes with a few on-hand ingredients from the cupboard and fridge.

Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings (1 1/4 cups each)

(12 ratings)

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3/4	cup uncooked regular long-grain white rice
2	cups water
1	cup Old El Paso® Thick 'n Chunky salsa
8	oz smoked kielbasa or Polish sausage, thinly sliced
1	can (15 to 16 oz) black-eyed peas, drained, rinsed
1	cup Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn

Serve with...

Old-Fashioned Cornbread
Total Time: 40 min

1.	In 4-quart saucepan, mix rice and water. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally.
2.	Stir in salsa, sausage, peas and corn. Cook uncovered 10 to 12 minutes, stirring frequently, until corn is tender and mixture is thoroughly heated.
High Altitude (3500-6500 ft): Use 5-quart Dutch oven. Increase water to 3 cups. After stirring in salsa, sausage, peas and corn, heat again to boiling. Reduce heat and cook uncovered 12 to 14 minutes.

Success

The salsa is added after the rice is cooked because the acid from the tomatoes can prevent the rice from becoming tender.

Serve With

A mixed fresh-fruit salad and corn muffins are tasty accompaniments for this meal.

Nutrition Information:

1 Serving: Calories 470 (Calories from Fat 150); Total Fat 17g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 35mg; Sodium 1200mg; Total Carbohydrate 66g (Dietary Fiber 6g, Sugars 5g); Protein 18g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 25% Exchanges: 2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

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