Yields6 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Tex-Mex Creamy Red Pepper Rice

Ingredients

 2 D’Orsogna Jalapeno Kransky
 2 tbsp flour
 ½ tsp cumin
 ½ tsp oregano
 ¼ tsp smoked paprika
 1 cup reduced salt chicken stock
 410 g diced tomatoes with chilli
 400 g black beans, rinsed and drained
 ½ cup Cream Cheese, cubed
 4 cups cooked rice
 2 cups fresh spinach
 1 cup cheddar cheese, grated
 Olive Oil
 Salt and pepper to taste
Red Pepper Puree
 1 ⅓ cups roasted red peppers, drained and patted dry
 1 jalapeno, deveined, seeded, and roughly chopped
 1 small white onion, peeled and quartered
 4 garlic cloves, peeled

Method

1

Add roasted red peppers, jalapeno, onion & garlic to a blender and pulse until it forms into a puree. Set aside.

2

Heat a large pan with olive oil over medium-high heat. Add D’Orsogna Jalapeno Kransky sausage to the pan and cook until lightly browned. Add your red pepper puree, flour, cumin, oregano, smoked paprika, salt and pepper to the pan and cook for 3 minutes.

3

Add the chicken stock, black beans, diced tomatoes and let simmer for 3 minutes.

4

Stir in cream cheese, cooked rice, spinach and top with cheese. Cover your pan with a lid and allow the cheese to melt before serving.

Ingredients

 2 D’Orsogna Jalapeno Kransky
 2 tbsp flour
 ½ tsp cumin
 ½ tsp oregano
 ¼ tsp smoked paprika
 1 cup reduced salt chicken stock
 410 g diced tomatoes with chilli
 400 g black beans, rinsed and drained
 ½ cup Cream Cheese, cubed
 4 cups cooked rice
 2 cups fresh spinach
 1 cup cheddar cheese, grated
 Olive Oil
 Salt and pepper to taste
Red Pepper Puree
 1 ⅓ cups roasted red peppers, drained and patted dry
 1 jalapeno, deveined, seeded, and roughly chopped
 1 small white onion, peeled and quartered
 4 garlic cloves, peeled

Directions

1

Add roasted red peppers, jalapeno, onion & garlic to a blender and pulse until it forms into a puree. Set aside.

2

Heat a large pan with olive oil over medium-high heat. Add D’Orsogna Jalapeno Kransky sausage to the pan and cook until lightly browned. Add your red pepper puree, flour, cumin, oregano, smoked paprika, salt and pepper to the pan and cook for 3 minutes.

3

Add the chicken stock, black beans, diced tomatoes and let simmer for 3 minutes.

4

Stir in cream cheese, cooked rice, spinach and top with cheese. Cover your pan with a lid and allow the cheese to melt before serving.

Tex-Mex Creamy Red Pepper Rice
IngredientsDirections