Recipe by Sandy Doenges

This is a revised version of a mexican rice recipe from Paula Deens's magazine. I usually make a double batch and freeze half of it for later. It turns out perfect everytime, you really cannot messit up. The RoTel tomatoes add just the right zip. I hope you will enjoy it as much as we do.

Ingredients Nutrition


  1. In a large dutch oven, brown ground beef and sausage, drain and set aside. In the dutch oven, melt the butter, add the rice, onions, green pepper and garlic; Cook until rice is browned and vegetables are tender. Stir in the remaining ingredients except the sour cream,cheese, and lime juice. Bring to a boil, and reduce heat to low and cook until rice is tender. (about 30 minutes) Serve hot with shredded cheese on top and a dollop of sour cream.

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