Thanks Big Lots for sponsoring this post. Don’t worry though, all opinions about their fabulousness are my own!
Yay, the Holidays are here! It’s not only a great excuse to spend quality time with familia (family), but we also get a chance to experiment in merging our American and Mexican roots through cooking. This year that means that you’ll not only find the traditional bread based stuffing on our table, but we’re adding a Mexican fav – arroz (rice) – with this easy side – rice stuffing.
See, my Mom and Dad didn’t grow up eating turkey or stuffing for the holidays, but they’ve done a great job acclimating, with a few tweaks. Enter the need for a rice based dish, with some of the same yummy goodness in a traditional bread based stuffing. Since both of my parents are also a fan of sausage, I decided to add it to this dish. And the best part is that you can make it all the day of, or prepare it ahead of time so you have one less thing to worry about. Here’s what you’ll need.
- 1 9 oz pckg of Vigo Yellow Rice (can be found at Big Lots)
- 1 lb sausage, chopped
- 2 tbsp olive oil
- 3 celery stalks, chopped
- 1/4 large onion, chopped
- 8 oz fresh mushrooms, chopped
Add olive oil to a large pan, add in your chopped sausage (I used a smoked sausage, but feel free to add your fav), and allow it to cook over medium high heat.
Once it’s cooked for a few minutes, add in the onion and allow it to sauté for a couple of minutes.
Then add in the celery, again allowing it to sauté for a few minutes, and
then add the mushrooms. Stir as needed and allow it all to cook until everything is soft and cooked through (you can store for later or continue onto the rice).
Once done, add it into your cooked sausage and veggies and you’re done! You can serve it as a side or stuffed in a pepper (great for chile rellenos) – either way it’s delicious!
Here’s a quick video recap.
Just another reason why this is my favorite time of the year. Not only do we get to eat amazingly yummy, colorful, fusion inspired food, but we get to reflect on all we have to be thankful for.
What fusion inspired dishes are you thankful for this season?