Cajun Sausage and Rice

  • Prep 30 min
  • Total 30 min
  • Servings 4

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

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
150
% Daily Value
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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