Pull off weeknight dinner in minutes with a few on-hand ingredients from the cupboard and fridge.
cup uncooked regular long-grain white rice
cup Old El Paso™ Thick 'n Chunky salsa
oz smoked kielbasa or Polish sausage, thinly sliced
can (15 to 16 oz) black-eyed peas, drained, rinsed
cup frozen corn
In 4-quart saucepan, mix rice and water. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally.
Stir in salsa, sausage, peas and corn. Cook uncovered 10 to 12 minutes, stirring frequently, until corn is tender and mixture is thoroughly heated.
The salsa is added after the rice is cooked because the acid from the tomatoes can prevent the rice from becoming tender.
A mixed fresh-fruit salad and corn muffins are tasty accompaniments for this meal.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.