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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