1 pound mild bulk pork sausage
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 medium onions, chopped
2 medium green peppers, chopped
2 teaspoons reduced-sodium beef bouillon granules
2 cups boiling water
1 to 2 jalapeno peppers, finely minced and seeded
1 package (6.20 ounces) fast-cooking long grain and wild rice mix
In a large skillet, cook sausage, cumin and garlic powder over medium heat until meat is no longer pink; drain. Add onions and green peppers; saute until crisp-tender.
Dissolve bouillon in water; add to skillet. Stir in jalapeno, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, until water is absorbed, 5 to 10 minutes.
Prep/Total Time: 30 min.
Makes 4 servings
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Serve with cornbread
1-1/2 cups: 473 calories, 25g fat (8g saturated fat), 61mg cholesterol, 1365mg sodium, 45g carbohydrate (5g sugars, 3g fiber), 18g protein.