Southwest Sausage and Rice

Southwest Sausage and Rice Photography: Karry Hosford


  • 1 (5-ounce) package saffron rice mix (such as Mahatma)
  • 2 (4-ounce) links turkey Italian sausage
  • 2 cups frozen whole-kernel corn
  • 1 garlic clove, minced
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • Dash of salt
  • Minced fresh cilantro (optional)


Cook rice according to package directions, omitting salt and fat.

Remove casings from sausage. Cook sausage in a large skillet over medium-high heat until browned, stirring to crumble. Remove from the pan with a slotted spoon.

Add corn and garlic to pan, and cook over medium heat 3 minutes, stirring frequently. Stir in rice, sausage, cheese, chili powder, cumin, pepper, and salt. Reduce heat to low, and cook, stirring constantly, until thoroughly heated. Sprinkle with cilantro, if desired.

    "This easy rice dish is a simplified takeoff of a Cooking Light risotto made with yellow bell peppers and sausage. The saffron rice mix gives the yellow color of the roasted bell peppers." --CL Reader
  • Yield: 5 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 253
Caloriesfromfat per serving: 24%
Fat per serving: 6.7g
Saturated fat per serving: 2.3g
Monounsaturated fat per serving: 2.3g
Polyunsaturated fat per serving: 1.4g
Protein per serving: 14.8g
Carbohydrate per serving: 37g
Fiber per serving: 2.7g
Cholesterol per serving: 37mg
Iron per serving: 1.8mg
Sodium per serving: 795mg
Calcium per serving: 105mg

Good to Know

Spare an extra dash of salt with this turkey sausage to keep your sodium balance in check.