By Annessa Brady
Mexican Rice Kielbasa Skillet
12 steps
Prep:10minCook:40min
Emilie is a Minnesota mom of three boys ages 14, 13 and 9. She loves to share recipes and crafts along with stories about parenting and travel. Favorite activities include watching football, reading, cuddling with kids and spending time in the kitchen. Not a fan of laundry, nagging, or drama. Join her here and on her dessert blog, ohmysugarhigh.com where she shares her love of baking!
Updated at: Thu, 17 Aug 2023 03:07:19 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories796.9 kcal (40%)
Total Fat43.1 g (62%)
Carbs67.1 g (26%)
Sugars6.5 g (7%)
Protein27.7 g (55%)
Sodium2056.9 mg (103%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 packagepolska kielbasa
or smoked sausage
⅓ cuponion
chopped
1 tablespoonsvegetable oil
1 cuplong grain white rice
uncooked
1 ¾ cupswater
2 teaspoonschicken bouillon
1 cuppicante sauce
½ teaspoonchili powder
1 x 15 ozcan black beans
rinsed and drained
1 x 11 ozMexicorn
can, drained
1 cupshredded cheese
sour cream
tomatoes
diced
green onion
sour cream
tomatoes
diced
green onion
sour cream
tomatoes
diced
green onion
Instructions
Step 1
Cut sausage into ½” slices.
Step 2
Heat a large 12 inch skillet over medium heat for 2 minutes.
Step 3
Add sausage and brown for 2 minutes before adding chopped onion.
Step 4
Cook, stirring frequently 5-6 minutes or until sausage is lightly browned and onions are tender. Transfer to medium bowl.
Step 5
Heat 1 tablespoon oil over medium heat in skillet.
Step 6
Add rice, stirring often until a golden brown. Stir in the water, bouillion, picante sauce and chili powder.
Step 7
Heat to a boil. Reduce the heat to low.
Step 8
Cover and cook for 15 minutes.
Step 9
Stir in the beans, corn and cooked sausage and onions.
Step 10
Top the with cheese.
Step 11
Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Step 12
Top skillet with sour cream, tomatoes and sliced green onions. (Can also be served on the side.)
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