When I was working 10 to 12 hour days, I was usually exhausted by the time I walked in the door. Between work, school activities, and household duties, I was glad when I was out of the kitchen and had dinner on the table in 15 minutes. It meant more time with my family. My work schedule has changed quite a bit since then.
I have a bit more flexibility when it comes to making dinner now. If I choose to make a 30 minute meal on a weeknight, I can without having the fear that I won’t get to spend time with my family and I don’t have to worry the kids won’t be in bed on time. For the nights we have the family activities like our 4-H meetings, I am able to throw a 15-minute meal together and we are to our meetings on time without having to rush through dinner.
This simple meal is one of those quick 15-minute meals that you can make on any weeknight or when you know you have any weeknight activity or meeting. And it’s a great recipe to use leftover rice from a previous meal.
- 1 pound bulk pork sausage
- 1 15-ounce can tomato sauce
- 1 12-ounce can whole kernel corn, drained
- 1 hot red pepper, seeded and diced
- 1/2 cup water
- 1 Tablespoon chili powder
- 1 teaspoon onion powder
- 1 cup cooked rice
- In a medium skillet, cook the sausage till brown. Drain off fat. Stir in tomato sauce, corn, red pepper, water, chili powder and onion powder. Bring to a boil.
- Stir in cooked rice into the skillet mixture. Remove from heat. Let stand about 5 minutes before serving.
Note: The red hot pepper adds just a bit of heat to this dish without the seeds but you can substitute a sweet pepper for the red hot pepper if you chose. This recipe can be adjusted to make 6 to 8 servings or another weeknight meal.
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