Cajun-Inspired Sausage and Rice Skillet
with Corn and Peppers
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
¼ cup
Parboiled Rice
1 unit(s)
Sweet Bell Pepper
113 g
Corn Kernels
56 g
Yellow Onion, chopped
1 tbsp
Cajun Spice Blend
(Contains Sulphites May contain Soy, Wheat, Sulphites, Tree nuts, Mustard, Sesame, Triticale, Peanuts, Milk)
2 unit(s)
Chicken Broth Concentrate
2 unit(s)
Green Onion
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
2 tbsp
Hot Sauce
(May contain Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)
Nutrition Values
Instructions
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then sausage. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Using a slotted spoon, transfer sausage to a paper-lined plate.
Drain and rinse corn. Drain and rinse peppers. Add Cajun Spice Blend, onions, garlic puree, tomato sauce base and rice to the pot. Cook, stirring constantly, until fragrant, 1-2 min.
Add peppers, corn, broth concentrate, 1/8 tsp salt and 1 1/4 cup water (dbl both for 4 ppl). Stir, cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, thinly slice green onions.
Once rice is tender, fluff with a fork, then season with salt and pepper, to taste. Stir in sausage and half the green onions. Divide sausage and rice skillet between plates. Drizzle over hot sauce, if desired. Sprinkle over remaining green onions.
