Tag: Mexican Dishes
Happy Monday Everyone! Did you enjoy your Father’s Day weekend? We’ve been enjoying some beautiful weekends here in the sierra foothills since summer vacation started. The kids ended the week camping…
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.