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Cajun Sausage and Rice

cajun sausage and rice Entree Cajun
Cajun Sausage and Rice
  • Prep 30 min
  • Total 30 min
  • Servings 4

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

Updated August 26, 2016


  • 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


  • 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.

  • 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 Facts

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

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