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Sausage Jumble

Name: Sausage Jumble
Prep time: 25 min
Total time: 25 min
Yield: 4-6 servings.
Ingredients: 1 pound bulk pork sausage; 1/2 cup chopped onion; 2 cups fresh or frozen whole kernel corn, thawed; 1 can (28 ounces) chopped tomatoes, undrained; 1 cup uncooked instant rice; 3/4 cup water; 1 teaspoon salt; 1/2 teaspoon pepper; 2/3 cup shredded cheddar cheese; 1/3 cup shredded part-skim mozzarella cheese

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Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

4-6 servings

Mother always served this dish with coleslaw and homemade biscuits or corn bread. Sometimes I like to use sausage in my meatball or meat loaf recipes.—Patsye Yonce, Ovid, New York

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Ingredients

1 pound bulk pork sausage
1/2 cup chopped onion
2 cups fresh or frozen whole kernel corn, thawed
1 can (28 ounces) chopped tomatoes, undrained
1 cup uncooked instant rice
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup shredded cheddar cheese
1/3 cup shredded part-skim mozzarella cheese

Directions

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the corn, tomatoes, rice, water, salt and pepper. Bring to a boil.
Reduce heat; cover and simmer for 10 minutes or until rice is tender. Sprinkle with cheddar and mozzarella cheese. Cook, uncovered, 5 minutes longer or until cheese is melted.

Nutrition Facts

3/4 cup: 351 calories, 20g fat (8g saturated fat), 44mg cholesterol, 830mg sodium, 32g carbohydrate (9g sugars, 3g fiber), 14g protein.

Sausage Jumble

Total Time

Makes

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Ingredients

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