Mexican rice and smoked sausage


I saw this rice on Mel’s blog and knew I had to make it… Mel’s recipes are AWESOME and so easy to whip up without a lot of hassle…

Instead of making this a side dish I modified a few things and made this Monday’s dinner… steve was thrilled as he would eat plain rice every day if he could…

mmmm

I added jalapeños which apparently have left permanent residue on my hands because every time I rub my nose or eyes its insta-burn!!!

I also added some delish eckrich smoked sausage… Here is the scoop on the dish…

Mexican Rice

Adapted from Mel’s Kitchen Cafe

  • 1 cup of long grain white rice
  • 1 cup of smoked sausage, halved and sliced
  • 2 cups of low-sodium chicken broth
  • 1 tablespoon of olive oil
  • 1 small yellow onion, diced
  • 1 jalapeño, diced
  • 2 cloves of garlic, finely minced
  • 1/4 cup of tomato paste
  • 1/2 cup of freshly chopped cilantro
  • 2 teaspoons cumin
  • Salt to taste

(*note, I used boil in the bag rice and boiled it in half water half chicken broth and worked GREAT!)

  1. cook smoked sausage according to directions and put aside
  2. While sausage is cooking, mix rice and chicken broth, bring to a boil and simmer covered for 17-20 minutes, remove from heat and keep covered for an additional 5 minutes
  3. Heat oil in a skillet and add diced onions, garlic, sausage and jalapeños until veggies are soft
  4. Add tomato paste and cumin to vegetables, heat for another 2-3 minutes
  5. Add rice, cilantro and salt, cook for another 2-3 minutes
  6. ENJOY!!!
onions, garlic, jalaps and cilantro

cooking up!!

Ready to dive in!

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