Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 377
- Carbohydrate: 45g
- Fat: 15g
- Fiber: 3g
- Protein: 16g
- Sugar: 6g
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