2 c. brown or wild rice cooked
1 can cream of mushroom soup
3/4 c. chunky salsa
1/2 c. Mozzarella cheese
1/4 minced onions
1 3-4 inch sausage, sliced or chopped. I’ve used smoked, kielbasa, and garlic. I’ve also used hot dogs in a pinch. Be sure to check your label and there is no high-fructose corn syrup involved. Better yet if you’re able to make your own sausage!
saute onions in margarine until soft (surprisingly, water works too, just changes the flavor a bit) and set aside.
brown the sausage over low heat.
Add rice, soup, salsa, onions and blend. Add a bit of milk if it’s too dry and heat over low heat until hot.
add cheese and stir until melted.
Note that with the sausage/salsa you shouldn’t need additional salt
Note also that it’s even better the next day so I always double the recipe and save some for lunch the next day. Keeps for 3 or 4 days without getting soggy.
This is also a great side dish if you omit the meat.