Just a touch of heat from the sausage adds zip to this colourful mixture inspired by the Frizado family of Whitby, Ont.
- Portion size 5 servings
- Credits : Canadian Living Magazine: December 2004
In large saucepan, heat oil over medium-high heat; sauté sausage, onion, garlic, salt, pepper and cayenne pepper until onion is softened, about 3 minutes. Add rice, stirring to coat.
Add 2-2/3 cups (650 mL) of the stock; bring to boil. Cover and reduce heat to medium-low; simmer until rice is tender and liquid is absorbed, about 20 minutes. Add red and green peppers and corn; gently toss with fork. Let cool.
In large bowl, toss together bread cubes, rice mixture, eggs and remaining stock. Transfer to 13- x 9-inch (3 L) glass baking dish; cover with foil. (Make-ahead: Refrigerate for up to 24 hours.)
Bake in 400°F (200°C) oven for 20 minutes. Uncover and bake until crisp and golden, about 10 minutes.
Nutritional facts <b>Per each of 14 servings:</b> about
- Sodium 660 mg
- Protein 14 g
- Calories 326.0
- Total fat 16 g
- Cholesterol 55 mg
- Saturated fat 5 g
- Total carbohydrate 30 g
- Iron 12.0
- Folate 15.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 37.0