Recipe by Bulmers expat
A friend brought this to a potluck and it's been a family favorite ever since. It is easy to make and healthy. You can use mild sausage if you prefer.
Top Review by LARavenscroft
What a yummy stew! I love anything that is Mexican or Southwest inspired. I did make three changes based on personal preference (don't think it altered the final outcome at all) ~ 1. I crumbled the sausage instead of cutting it in slices; 2. I added more cumin because I love the smokey flavor that it adds; and 3. I added a can of tomato sauce to make it a little thicker. This makes a nice healthy dinner and I will be making it again. Thanks for posting this. Made for Bargain Basement Tag.
- 1 cup brown rice
- 2 cups water
- 1⁄4 teaspoon salt
- 1⁄2 lb Italian turkey sausage
- 1⁄3 cup reduced-sodium fat-free chicken broth
- 1 green bell pepper
- 14 1⁄2 ounces stewed tomatoes
- 4 1⁄2 ounces mild green chilies
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 1 cup frozen corn kernels
Directions See How It's Made
- cut the sausage into 1- inch pieces.
- cut the bell pepper into 1-inch squares.
- Put the rice and water in a rice cooker and start.
- while the rice is cooking spray a large non stick skillet with non stick cooking spray. Add the turkey sausage and cook over medium heat just until lightly browned, about 3 minutes. Add the broth and bell pepper and simmer until the pepper is tender, about 4 minutes.
- Stir the tomatoes, chilies, cumin, oregano and salt into the skillet. Bring to a boil, reduce to a simmer, and cook until the sausage is cooked through and the sauce is slightly thickened, about 5 minutes. Stir in the corn and cook just until warmed through. Divide the rice among 4 plates, spoon the stew alongside and serve.