Review: Mexican Sausage Skillet

[candiejayne]

This is from the new 29 Minutes to Dinner Vol. 2 cookbook!

It's VERY yummy! I did make a few slight changes, but nothing extreme. I didn't have any corn on the cob so I used 2 cups of frozen corn thawed. I also did not have any of our Chipotle Rub, so I used some Mrs. Dash Chipotle spice I had on hand. For fear of it being too hot, I also substituted one can of tomates with green chilles for just tomatoes. It was still pretty spicy and I was glad I cut it back. Next time I will double the sausage it calls for. My guys are big meat eaters and it just wasn't enough. I will also make more rice then what it calls for. I have quite a bit left over, but the rice was completely eaten.

DS didn't like it, no big surprise as he doesn't like most of the things in it, but my BF and I loved it, and I will be making it again!

It was really easy to make, and only took one pan and the rice cooker!

Oh! and I liked it better with my lime wedge squeezed over mine, but my BF liked it better without. We both thought the cilantro was a huge plus to it though!

 

[candiejayne]

sorry, I can't seem to get the pics smaller, I even edited them in photo bucket!


hmmm guess they did resize themselves, i must not have refreshed my screen!

 

[Admin Greg]

I really hope some of you try it and like it!Chipotle Sausage and Rice Skillet1 cup long grain white rice2 cups chicken broth4 ears fresh corn, husked and kernels cut from cob (2 cups) or 2 cups frozen corn, thawed1 pound bulk pork sausage1 can (14.5 oz) diced tomatoes with green chilies, undrained1 tablespoon Chipotle Rub1/2 cup chopped fresh cilantro1 lime, cut into wedges1. Combine rice and broth in rice cooker. Cover and cook according to manufacturer's directions.2. Meanwhile, heat a large skillet over medium heat. Add sausage; cook and stir 8-10 minutes or until crumbled and no longer pink. 3. Stir in corn, tomatoes and Chipotle Rub. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until heated through.4. Stir in cooked rice and cilantro. Serve with lime wedges.Yield: 4 servings