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Cajun Sausage and Rice

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Cajun Sausage and Rice
  • Prep 30 min
  • Total 30 min
  • Servings 4
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Pull off weeknight dinner in minutes with a few on-hand ingredients from the cupboard and fridge.
Updated Aug 26, 2016

Ingredients

  • 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 frozen corn

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The salsa is added after the rice is cooked because the acid from the tomatoes can prevent the rice from becoming tender.
  • tip 2
    A mixed fresh-fruit salad and corn muffins are tasty accompaniments for this meal.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
150
Trans Fat
0g
% Daily Value*:
Vitamin A
6%
6%
Exchanges:
Free
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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