Chili-Lime Smoked Sausage Rice Bowl
A bed of spicy Mexican rice topped with juicy chili-lime sausage sautéed with sliced onions and bell peppers until sweet. Finished with Tajin seasoned corn, crispy tortilla strips, and a drizzle of Sour Cream for a warm, hearty meal.
Ingredients
1 quart Tajín® Chili Lime Smoked Sausage
1/4 cup Canola Oil
1 cup Yellow Onion, peeled, sliced
1 cup Green Bell Pepper, seeds removed, sliced
1 cup Red Bell Pepper, seeds removed, sliced
1 quart Mexican Rice, prepared, heated
1 cup Tortilla Strips
1/2 cup Sour Cream
1/4 cup Cilantro, picked, chopped
Tajín Corn:
1 tbsp Canola Oil
1 cup Corn Kernels
1 tbsp Tajín Seasoning
Directions
Slice sausage into ¼- inch thick pieces. Set aside.
Heat a large sauté pan over medium-high heat and add oil.
Add yellow onion and bell peppers. Sauté for 3-4 minutes or until translucent and soft.
Add sliced sausage and sauté for an additional 5 minutes or until sausage is browned and hot; set aside and divide into 4 equal portions.
To prepare Taijín® corn, heat a medium sized sauté pan over medium-high heat and add oil. Sauté corn for 2 minutes or until hot. Take Pan off heat and sprinkle with Tajín seasoning.
To make one portion of a rice bowl, add 1 cup of Mexican rice to a bowl with ¼ cup of Tajín corn, ¼ of the reserved sausage mixture, ¼ cup of tortilla strips, 2 tablespoons of sour cream drizzled over the top, and 1 tablespoon of cilantro.
