Ingredients
3/4
cup uncooked regular long-grain white rice
2
cups water
1
cup Old El Paso™ Thick ’n Chunky salsa
8
oz smoked kielbasa or Polish sausage, thinly sliced
1
can (15 to 16 oz) black-eyed peas, drained, rinsed
1
cup frozen corn
Preparation
In 4-quart saucepan, mix rice and water. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally.
Stir in salsa, sausage, peas and corn. Cook uncovered 10 to 12 minutes, stirring frequently, until corn is tender and mixture is thoroughly heated.
