Shelly's Recipe

SPICY SAUSAGE SOUR CREAM RICE SKILLET

Category: Sausage

1-1/2 to 2 pounds spicy bulk sausage meat (or can use ground beef or 1 pound each)
1 large onion, chopped
1 medium green pepper, seeded and chopped
1 jalapeno pepper, seeded and finely chopped (optional)
6 garlic cloves, minced
1 (10 ounce) can diced tomatoes, undrained
1 (4 ounce) can chopped green chilies
1 cup beef broth
1 tablespoon Worcestershire sauce
1 to 2 tablespoons chili powder
Salt and fresh ground black pepper, to taste
Hot sauce, to taste
4 cups cooked long grain rice
2 cups sour cream
2 cups shredded Mexi-blend cheese

In a large skillet, cook the sausage meat with onion, green pepper and jalapeno pepper, if using, over medium-high heat until browned; drain.

Add in garlic; cook 2 minutes. Add the next 5 ingredients; simmer stirring frequently uncovered, for about 25-30 minutes. Add rice, sour cream and cheese; cook over low heat until cheese is melted, about 6-8 minutes, stirring occasionally (do not boil). Season with salt, pepper and hot sauce to taste.