Sue Brooks
Eastdell Ward
1 lb bulk pork sausage
1 can 14 1/2 oz stewed tomatoes, undrained
1 can 16 oz kidney beans, rinsed and drained
1 c. uncooked long grain rice
1 c. water
2/3 c. salsa or picante sauce
In a medium skillet, cook and crumble sausage; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 - 25 minutes or until rice is tender. Garnish with 3/4 c. Mexican cheese, dollop of sour cream and sliced avocado.
Serves 6-8
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