| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | country l, Poultry | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Long-grain white rice |
| 1 | Onion, chopped | |
| 1 | 13 ounce Mexican-flavored | |
| smoked | ||
| turkey-and-chicken | ||
| sausages cut crosswise | ||
| into 1/4"slices | ||
| 1 | T | Olive oil |
| 1 | 14 1/2 ounce | |
| reduced-sodium chicken | ||
| broth | ||
| 1 1/4 | c | Water |
| 1 | 15 ounce black beans | |
| cooked drain rinse | ||
| 1 | 7 ounce whole-kernel corn | |
| drain | ||
| 2 | T | Fresh cilantro leaves |
| chopped |
INSTRUCTIONS
Heat oven to 375°F. In 2 1/2 quart casserole or Dutch oven, combine rice, onion, sausages and oil, mixing to coat rice competely with oi. In 1-quart microwave-safe measuring cup over medium heat, heat broth and water to boiling. Pour broth mixture into casserole and cover. Bake rice mixture 30 minutes. Stir in black beans, corn and cilantro. Cover and bake 15 to 20 minutes longer or until all liquid is absorbed. NOTES : With the help of Mexican-flavored sausage and a pantry stock with rice, beans, and corn, this hearty medley can be ready to serve in less than an hour. Recipe by: Country Living (February 1998) Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 23, 1998
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