New! Text us!  We'd love to hear from you. Send to 1-800-546-5795

Killer Mexican Rice


  • 2 tablespoons olive oil
  • 3 Aidells Habanero and Green Chile Sausage links (chopped)
  • 1 large onion (finely chopped)
  • 1 tablespoon garlic (chopped)
  • 2 cups long grain rice
  • 1 tablespoon chile powder
  • 2 cups chicken stock or broth
  • 1 cup Mexican beer
  • 3/4 cup canned tomato sauce
  • 2 Anaheim chiles (seeded and chopped or 2 canned whole green chiles chopped)
  • salt and freshly ground black pepper to taste

Cooking Instructions

  1. In a heavy saucepan, heat the oil over medium heat. Add the sausage and onions and saute for 10 minutes, until the onion is soft. Add the carrots and garlic and saute 2 minutes more. Add the rice and chile powder and stir until the rice is well coated. Pour in the chicken stock, beer, tomato sauce, chiles, salt and pepper. Bring to a boil, reduce the heat to a simmer, cover, and cook 20 minutes. Let stand for 5 minutes, fluff the rice with a fork and serve.