THERESA'S SPICY RICE CASSEROLE

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THERESA'S SPICY RICE CASSEROLE image

My niece, Theresa Hayes, made this for our family's Christmas party one year, and I fell in love! When I made it for the first time I discovered that you have to crumble the sausage as finely as possible to make it look and taste right. This dish was a real hit with our family--the pot was empty before the meal was over!

Provided by Ellen Bales @Starwriter

Categories     Pasta

Number Of Ingredients 8

1 pound(s) mild pork sausage
1 teaspoon(s) ground cumin
1/2 teaspoon(s) garlic powder
2 medium onions, chopped
2 medium green bell peppers, chopped
2 - beef bouillon, cubes
2 cup(s) boiling water
1 package(s) (6 oz.) long grain and wild rice mix

Steps:

  • Crumble (fine) and cook sausage until no longer pink; drain. Add cumin, garlic powder, onion and green pepper. Cook until vegetables are tender.
  • Dissolve bouillon cubes in boiling water and add to skillet. Stir in rice and seasoning packet; bring to boil.
  • Reduce heat and simmer uncovered 10 minutes or until water is absorbed and rice is done.
  • Serve with a salad and hot rolls. Enjoy!

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