MEXICAN FIRE RICE
"The 'fire' in this great recipe is determined by whether you use mild or hot sausage. Ditto for the picante sauce."
Makes 6 servings
Source: Roz Lanier in the Harrison Daily Times
2-2/3 cups water
1-1/3 cups uncooked long grain white rice
1 lb ground pork breakfast sausage (mild or hot, your choice)
1 (16 oz) jar picante sauce
1 (8 oz) container sour cream
8 ozs cheddar cheese, shredded*
In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover and simmer 20 minutes.
Preheat oven to 350 degrees F.
In a skillet over medium heat, cook the sausage until evenly brown.
In a medium baking dish, mix the cooked rice, cooked sausage, picante sauce and sour cream. Top with cheddar cheese.
Bake 20 minutes in the preheated oven, until cheese is bubbly.
*My family prefers the Mexican cheese mixture instead of cheddar cheese, but that's just our particular choice. They like the way the cheese 'strings' when it's hot.
Source: Roz Lanier in the Harrison Daily Times
2-2/3 cups water
1-1/3 cups uncooked long grain white rice
1 lb ground pork breakfast sausage (mild or hot, your choice)
1 (16 oz) jar picante sauce
1 (8 oz) container sour cream
8 ozs cheddar cheese, shredded*
In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover and simmer 20 minutes.
Preheat oven to 350 degrees F.
In a skillet over medium heat, cook the sausage until evenly brown.
In a medium baking dish, mix the cooked rice, cooked sausage, picante sauce and sour cream. Top with cheddar cheese.
Bake 20 minutes in the preheated oven, until cheese is bubbly.
*My family prefers the Mexican cheese mixture instead of cheddar cheese, but that's just our particular choice. They like the way the cheese 'strings' when it's hot.
4 months ago
I'll have to try this. Sounds good.
4 months ago
I made this tonight....yummmm,
4 months ago
