Recipe by vrvrvr
From a Southern Living 1979 cookbook. This is good, hearty fare -- best remembered by the time we had a bachelor neighbor to dinner and he ate about four helpings.
Top Review by DeniseBC
Made this yesterday with some local sausage. It was very good! I also used Del Monte diced tomatoes with mild chilies and the spice level was perfect for us. Topped with a little Mexican Blend 2% cheese and it was a great lunch! Thanks for sharing!!
- 1 lb mild bulk sausage (Jimmy Dean is best)
- 1 cup uncooked rice
- 1 medium onion, finely chopped
- 2 cups chicken stock or 2 cups broth
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 3 teaspoons chili powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon pepper
Directions See How It's Made
- Cook sausage in a large skillet over medium-high heat, stirring to crumble, until browned.
- Drain sausage on paper towels, reserving drippings in skillet. (Use a big slotted spoon to remove sausage from the skillet.).
- Combine rice and onion in reserved drippings, stirring to brown lightly over medium-high heat.
- Add chicken stock, tomatoes, chili powder, garlic powder and pepper. Add sausage. Stir to combine.
- Spoon into a greased 2 quart casserole.
- Bake (covered) at 350 for 1 hour.