Spanish RiceSubmitted by: WHITERAVEN11
IntroductionEasy skillet meal or casserole. Savory and filling. Keeps well in fridge for leftovers or make-ahead meals. This is always a hit at a potluck dinner. Easy skillet meal or casserole. Savory and filling. Keeps well in fridge for leftovers or make-ahead meals. This is always a hit at a potluck dinner.
1 large onion, chopped
1 clove garlic, minced
1 pound Bob Evans Italian pork sausage
4 oz. fresh sliced mushrooms
1/4 cup chopped green pepper
1/4 cup chopped green onion
1 15 oz. can black beans
1 6 oz. can tomato paste
1 28 oz. can whole peeled tomatoes
1/4 cup cornmeal
1 cup rice, dry
2 to 3 tsp. ground cumin
1 tsp, chili powder
salt and pepper to taste
1 tsp. basil
Cook rice per package instructions. At the same time, brown sausage completely (no pink) in a large deep skillet. (You may wish to drain off fat at this point to reduce calories and fat content.) Add chopped vegetables and saute until tender. Add canned vegetables and seasonings, simmer. When rice is cooked, add it to the skillet. Stir in cornmeal. This may be served immediately or placed in a casserole dish to be served later. It keeps well in the refrigerator.
We also like this as the foundation of an omelet.
Number of Servings: 6
Recipe submitted by SparkPeople user WHITERAVEN11.