5 Ingredients or Less Dinner- Sausage and Saffron Rice

I Came up with this recipe over the summer when I was trying to use some Mahatma rice packets that I bought at the grocery store that I did not know what to do with. It has turned into a family favorite, even approved by my pickiest eater!! Gotta love a recipe with 5 ingredients or less!! Hope you like it. Let me know. 

The ingredients

Sausage and Saffron Rice

                                                

Sausage and Saffron Rice

Olive oil for the bottom of pan
1/2 onion diced
1 lb. Kielbasa sausage cut into bite size pieces
1 10 oz. package of Mahatma Yellow Saffron Rice( or 2 of the smaller packs)
1 can of black beans rinsed and drained

Put the oil in a frying pan and heat the onions over medium heat until clear, then add the sausage and lightly brown. Turn the heat off and in a separate saucepan cook the rice according to the directions on the package omitting the butter. Bring the rice and water to a boil and cover over low heat for 15 minutes. Then add the black beans and the onions and sausage and mix with the rice and cover and let cook an additional 5-10 minutes.

This makes 5-6 dinner size portions. I served with a salad.

I am definitely going to share some more pumpkin recipes and want to get some of your favorites as well. But in the meantime I thought I would share with you the Chicken Curry we had for dinner last night since it was so well received by all the family(even my son the picky eater) and really easy to make.   I am always looking for good crock pot recipes and I think this one is a keeper.

Crock Pot Chicken Curry 

1 bottle prepared curry sauce(I used Trader Joe's Thai Yellow curry Sauce 11 0z) but any kind would work
Chicken-( I used leg pieces because that was what I had in the freezer, but breasts would probably work better because then you could shred it at the end)
1 can of  diced pineapple with the juices not drained-the size does not matter, use what you have. I used a large can
1/2 cup white wine 
Diced celery and onions


Add all to  the crock pot and cook on low for 8 hours or increase it to high if you are pushed for time.  I started mine on high for 4 hours and then turned it to low for the last 4.  If you used the breasts shred it after cooking and mix back in with the sauce and serve over Jasmine rice with  chopped peanuts, shredded coconut, and chopped parsley for garnishes.  If I had some raisins I probably would have boiled them in a little white wine and served with it as well.  I hope you like it as much as our family did!

Chicken Curry

Curry condiments

In honor of Autumn I am starting to make my favorite pumpkin recipes.  Here is one of my children's all time favorites.  I like this particular recipe because it makes a lot of muffins, plenty to keep and share or freeze if you would like.  These keep well in the freezer for about 3-4 months.  Enjoy!!

Pumpkin Chocolate Chip Muffins:

4 eggs
2c sugar
1(16 oz) can of pumpkin
1 t. vanilla extract
1 1/4 c. vegetable oil
3 c. all purpose flour
2 t. baking soda
2 t. baking powder
2 t. cinnamon
1 t. salt
12 oz. semi sweet chocolate chips( the mini chips distribute better in the batter but use what you have on hand)
1. In a large mixing bowl beat the eggs, sugar, pumpkin, vanilla and oil until smooth.

2. Mix the dry ingredients together in a separate bowl and add to pumpkin mixture and mix. Fold in the Chocolate chips.

3. Fill greased muffin cups 3/4 full.

4. Bake at 400 F for 15-20 minutes. If you use convection oven cook at 375 F for 12-17 minutes.  

makes 30