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Add a photoI know I copied this recipe from someone or somewhere but can't seem to be able to find it again on here or on the net. I thought I had gotten it from Nicole Sherman and Collie's Kitchen but couldn't find it on her page either would like to give credit where credit is very WELL deserved. I copy and pasted it exactly how I found it so that Whoever I got it from can let me know. My family Loved this recipe. I used both the sausage and beef in mine and served it on tortillas.
Ingredientes
- ½ to 1 pound smoked sausage, sliced or 1 pound lean ground beef.
- 1 can Rotel tomatoes, undrained (I like the Mexican type with cilantro)
- 1 small bag frozen corn (about 12 oz.) or 1 can whole kernel corn (undrained)
- 1 small onion, chopped
- 1 to 2 cans beef or chicken broth or 1 can of broth and 1 of water
- 1 to 1-1/2 cups parboiled rice, uncooked (such as Zataran’s)
- Fresh cilantro, chopped
- Chili powder, to taste (at least1 teaspoon)
- Ground cumin, to taste (at least 1 teaspoon)
- Crushed red pepper (a few flakes or more if you want extra heat!) (or use cayenne pepper)
- Salt and pepper to taste
- Mexican cheese blend for topping, if desired
Direcciones
- This is a totally made up and “eyeball it” type of recipe that I have been making for years. You will be surprised at how good it is because it’s so easy.
- Slice as much of the smoked sausage as you would like to use and fry it down a in a large, deep frying pan or a Dutch oven on medium heat. If you use lean ground beef, fry it down.
- Add onion and sauté for several minutes.
- Add the Rotel tomatoes, corn.
- Season with chili powder and ground cumin to taste (start with a teaspoon or more of each. You can add more later if needed.)
- Add 1 can of broth and then ½ to 1 can of water or another can of broth, as much as needed.
- Add parboiled rice and stir all together. Make sure the rice is well covered with liquid. (Parboiled rice has been partially cooked and then dried, so it will absorb a lot of the liquid.)
- Add some chopped fresh cilantro to the mix (it makes a big difference).
- Cover and bring to a low boil, then simmer on low, watching carefully to see if it needs more liquid, until rice is tender (about about 30 minutes or so).
- Top each serving with cheese and chopped fresh cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 6 servings | |
| Calories 739 | |
| Calories from Fat 470 | 64% |
| Total Fat 52.1g | 65% |
| Saturated Fat 23.15g | 93% |
| Trans Fat 0.12g | |
| Cholesterol 200mg | 67% |
| Sodium 812mg | 34% |
| Potassium 811mg | 23% |
| Total Carbs 13.13g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.15g | 2% |
| Protein 52.71g | 84% |
