MEXICAN FIRE RICE
2 2/3 cups water
1 1/3 cups uncooked long grain white rice
1 pound ground pork breakfast sausage
1 (16 ounce) jar picante sauce
1 (8 ounce) container sour cream
8 ounces cheddar cheese, shredded
In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover and simmer 20 minutes.
Preheat oven to 350 degrees F.
In a skillet over medium heat, cook the sausage until evenly brown.
In a medium baking dish, mix the cooked rice, cooked sausage, picante sauce and sour cream. Top with cheddar cheese.
Bake 20 minutes in the preheated oven, until cheese is bubbly.
Source: Roz Lanier in the Harrison Daily Times, March 11, 2008 |