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    Fiery Chipotle Rice and Sausage

    Recipe Introduction

    Source: Cooking Light-3/01

    List of Ingredients

    • 1 pound sweet turkey Italian sausage (about 5 links)
    • 1 teaspoon olive oil
    • 1 (16 ounce) package frozen pepper stir-fry with yellow, green, and red peppers and onions, thawed (such as Birds Eye)
    • 1 cup uncooked converted rice
    • 3/4 cup thinly sliced celery
    • 1 teaspoon dried thyme
    • 3/4 teaspoon sugar
    • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
    • 1 (10 1/2 ounce) can beef broth
    • 1 to 2 drained canned chipotle chilies in adobo sauce, minced


    1. Remove the casings from the sausage. Heat the oil in a Dutch oven coated with cooking spray over medium-high heat. Add sausage; cook 7 minutes or until browned, stirring to crumble. Remove from pan, and drain.

    2. Add the pepper stir-fry mix and the remaining ingredients to the pan, and bring mixture to a boil. Cover, reduce heat, and simmer 20 minutes or until the rice is tender. Remove from heat, and stir in sausage. Cover and let stand for 10 minutes.

    3. Yield: 6 servings (serving size: 1 cup) 323 cal, 9.8g fat, 21.8g pro, 35.3g carb, 75mg chol, 872mg sod.

    Final Comments

    Notes: Don't be tempted to skip the 10 minutes of standing time in this recipe; it's necessary for the rice to soak up all the flavorful juices.




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