Vienna Sausage Rice Skillet<\/p>\n
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1 C. long-grain white rice, uncooked<\/p>\n
1 can (15 oz.) Corn, drained<\/p>\n
1 can (15 oz.) Black Beans, drained, rinsed<\/p>\n
1\/2 C. freeze-dried or dehydrated onion<\/p>\n
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1 T. finely chopped chipotle pepper in adobo sauce (if you have no immediate use for the remainder, you could use \u00bd T. of Chipotle Powder, or a combination of smoked paprika and chile powder to taste)<\/p>\n
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1 tsp. garlic salt<\/p>\n
1 tsp. dried Cilantro (if you happen to have fresh from a garden, double and add at the end with the sausages)<\/p>\n
2 \u00bc C. water<\/p>\n
2 cans (4.6 oz.) Vienna Sausages<\/p>\n
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Combine rice, corn, beans, onion, chipotle pepper, garlic salt, cilantro and water in large skillet; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until rice is tender. Meanwhile, drain sausages and cut into bite-size pieces. When rice is done, reduce heat to low. Stir in sausages and heat 5 minutes until hot.<\/p>\n","protected":false},"excerpt":{"rendered":"
Vienna Sausage Rice Skillet 1 C. long-grain white rice, uncooked 1 can (15 oz.) Corn, drained 1 can (15 oz.) Black Beans, drained, rinsed 1\/2 C. freeze-dried or dehydrated onion 1 T. finely chopped chipotle pepper in adobo sauce (if you have no immediate use for the remainder, you could use \u00bd T. of Chipotle Powder, or a combination of smoked paprika and chile powder to taste) 1 tsp. garlic salt 1 tsp. dried Cilantro (if you…<\/p>\n