Jimmy Dean Mexican Rice With Sausage

• 16 ounces Jimmy Dean sausage (regular flavor)
• 1/2 cup chopped onion
• 1 cup uncooked long grain rice
• 10 ounces frozen whole kernel corn, thawed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 10 ounces diced tomatoes and green chilies, with liquid
• 1 1/2 cups water or 1 1/2 cups chicken stock
• 1/4 teaspoon salt
• 15 ounces cooked black beans, drained and rinsed
• 4 thinly sliced green onions
• 1/2 cup pumpkin seeds, toasted
• sour cream
• shredded cheddar cheese
• 1/2 cup chopped fresh cilantro
• 1 lime, cut in eighths

1. In a 3 or 4 quart saucepan, cook sausage and onion over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink.
2. Add rice, corn, cumin, chili powder, tomatoes and green chilies, water or stock, and salt. Stir once to mix.
3. Bring to a boil.
4. Cover and reduce heat to low and simmer 25 minutes without stirring.
5. Gently stir in black beans.
6. Add green onions and garnish with pumpkin seeds, sour cream, shredded cheddar cheese, cilantro, and lime.

sausage, onion, long grain rice, kernel corn, ground cumin, chili powder, tomatoes, water, salt, black beans, green onions, pumpkin seeds, sour cream, cheddar cheese, fresh cilantro, lime

Taken from www.food.com/recipe/jimmy-dean-mexican-rice-with-sausage-350333 (may not work)