Submitted by S LeJeune
on Sunday, February 15, 2004
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Makes:
4 servings
Prep Time:
20 minutes
Cook Time:
20 minutes
Ready In:
40 minutes
This is a concoction that I came up with one day because I had nothing else better to fix. I am good about throwing stuff together and it tasted better than I expected. I made this recipe for my fellow teachers and they all raved about it and wanted the recipe.
Ingredients
2 cans whole kernel corn drained
1 pound smoked pork sausage thinly sliced
1 1/2 cup raw rice
1 1/2 cup water
1 cup onions chopped
1/2 cup salsa or stewed tomatoes (optional)
Directions
Pan fry the sausage in deep skillet or large pot. After the sausage is cooked, remove from skillet.
Drain all but about 1 tbsp of grease. Add the corn and onions to the pot. Saute until the onions wilt.
Add rice, water, and cooked sausage to the corn mixture. Add the tomatoes at this point if you are putting them in your recipe. Stir and cover to allow rice to cook.
Stir occasionally to keep rice from sticking. Seasoning is optional because the sausage will give it flavor.
