Fast, one-dish, easy weeknight meal!
Prep Time::5 mins
Cook Time::25 mins
Total Time::30 mins
Servings::4
Yield::4 servings
Ingredients
11 ounces chicken sausage, sliced into coins
3 tablespoons dry white wine
2 tablespoons olive oil
1 medium onion, diced
1 clove garlic, minced
½ cup water
1 tablespoon lemon juice
1 cube chicken bouillon
1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) can cream-style corn
1 (8.8 ounce) pouch cooked basmati rice
ground black pepper to taste
Directions
Cook sausage in a large skillet over medium heat until golden brown, 5 to 7 minutes. Remove sausage to a plate.
Pour wine into the hot skillet to deglaze the pan; bring to a boil while scraping the browned bits of sausage off the bottom of the pan with a wooden spoon. Add olive oil, followed by onion and garlic. Saute until onion is soft, about 4 minutes. Add water, lemon juice, and bouillon cube; mix well and bring to a boil. Fold in corn, creamed corn, and rice. Season with pepper.
Mix well, gently breaking apart the rice. Simmer for 5 minutes. Add sausage and serve.