Spicy Conecuh Rice

If you love a dinner with a little kick and a whole lot of flavor, this Spicy Conecuh Rice needs a spot on your menu! Smoky sausage, fire roasted corn, tomatoes, and tender rice come together in one big pot for a meal that is hearty, comforting, and easy to make. A little cream cheese brings everything together, giving the rice a creamy finish without needing a separate sauce.

Conecuh sausage brings so much flavor to this dish, especially when you let it get a little color before adding the other ingredients. Those browned edges are worth taking a few extra minutes for! The corn adds a touch of sweetness, while the fire roasted Rotel and Cajun seasoning give the whole pot some heat.

This is my kind of dinner because most of the ingredients go straight into the pot. Frozen onions mean there is no onion to chop, and the rice cooks right alongside the sausage and vegetables. Finish your bowl with green onions and hot sauce, and you have an easy meal with plenty of personality.

Ingredients

• 1 pound Conecuh sausage, cut into small bite size pieces

• 4 ounces cream cheese, cubed

• 2¼ cups chicken broth

• 10 ounces frozen chopped onions

• 1 bag frozen fire roasted corn

• 1 can fire roasted Rotel, undrained

• 1 teaspoon Better Than Bouillon chicken base

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon black pepper

• 1 teaspoon Cajun seasoning

• 1 cup long grain white rice, rinsed and drained

• 1 cup shredded cheddar cheese, optional

• Sliced green onions, for serving

• Hot sauce, for serving

Directions

1. Place a large pot with a tight fitting lid over medium heat. Add the bite size pieces of Conecuh sausage and cook, stirring occasionally, until the sausage has some nice color. Let the pieces sit against the bottom of the pot between stirs so they have a chance to brown.

2. Add the cream cheese, chicken broth, frozen onions, frozen fire roasted corn, undrained fire roasted Rotel, and Better Than Bouillon. Stir in the smoked paprika, garlic powder, onion powder, black pepper, and Cajun seasoning. Continue stirring as the mixture heats so the cream cheese melts into the broth. Scrape up any browned bits from the bottom of the pot.

3. Bring the mixture to a boil. Stir in the rinsed and drained long grain rice, making sure it is evenly distributed throughout the pot. Once the mixture returns to a gentle boil, cover with the lid.

4. Cook for 24 to 27 minutes, or until the rice is tender and the liquid is absorbed. Keep the pot covered as much as possible while the rice cooks. If the rice needs a few more minutes and the pot looks dry, add a small splash of chicken broth, cover, and continue cooking until tender.

5. If using the cheddar cheese, sprinkle it over the cooked rice. Cover the pot for a couple of minutes to let the cheese melt. Remove from the heat and let the rice rest, covered, for about 5 minutes before serving.

6. Spoon into bowls and top with sliced green onions. Serve with hot sauce so everyone can add as much extra heat as they like!

A Few Tips for the Best Rice

Use regular long grain white rice for this recipe. Instant rice and brown rice cook differently and would need changes to the cooking time and liquid.

Rinse the rice before adding it to the pot to remove excess surface starch. Drain it well so you are not adding extra water along with the rice. A tight fitting lid also helps hold in the moisture the rice needs to cook.

Since the sausage, broth, bouillon, and Cajun seasoning already bring salt to the dish, taste the finished rice before adding any extra.

The cheddar topping is optional, but it adds another layer of cheesy goodness. Either way, do not skip those green onions! Their fresh flavor is the perfect finishing touch with the smoky sausage and spicy rice.