Jimmy Dean Mexican Rice with Sausage
Savor the bold, vibrant flavors of the Southwest with this hearty Jimmy Dean Mexican Rice with Sausage recipe. Featuring savory Jimmy Dean pork sausage, tender long-grain white rice, and a medley of colorful vegetables like bell peppers, onions, and corn, this dish is a one-skillet wonder perfect for weeknight dinners or family gatherings. Infused with earthy cumin, smoky chili powder, and a kick of diced tomatoes with green chilies, every bite is rich with zesty, comforting goodness. Cooked in chicken broth for extra depth and garnished with fresh cilantro and lime wedges, this meal balances spice and brightness beautifully. With just 45 minutes from prep to table, this filling recipe will quickly become a family favorite. Perfect for easy Mexican-inspired dinners, meal prep, or a flavorful twist on classic rice dishes.
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Recipe Information
Ingredients
- 16 oz Jimmy Dean pork sausage
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 10 oz diced tomatoes with green chilies
- 1 cup frozen corn
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp paprika
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 1 whole lime wedges (for serving)
Instructions
In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium-high heat.
Add the Jimmy Dean pork sausage. Cook, breaking it apart with a wooden spoon, until browned and cooked through, approximately 5-7 minutes. Transfer the cooked sausage to a plate using a slotted spoon, leaving the rendered fat in the pan.
In the same pan, add the diced onion, red bell pepper, and green bell pepper. Cook for 4-5 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
Add the uncooked rice to the skillet, stirring to coat it with the vegetable mixture and to lightly toast the grains, about 2 minutes.
Pour in 3 cups of chicken broth, the can of diced tomatoes with green chilies (including liquid), ground cumin, chili powder, paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Allow the rice to simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
During the last 5 minutes of cooking, stir in the cooked sausage and frozen corn, allowing them to heat through.
Once the rice is fully cooked, remove the skillet from the heat and fluff the rice with a fork. Adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh cilantro, if desired, and serve with lime wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
2528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 284 mg | 94% | |
| Sodium | 6777 mg | 295% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 27.4 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3396 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
