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Nutrition Facts
Serving Size 162 g
(Approx. 6 Servings)
Amount Per Serving
Calories 360 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 270 mg 11%
Total Carbohydrate 43 g 14%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 11 g
Vitamin A 80% Iron 6%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sausage and Pumpkin Fried Rice
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

1 1/2 cup(s) Atry Smoke Basmati Rice
8 Oz H-E-B Reduced Fat Pork Sausage
1/2 cup(s) red onion, finely chopped
2 Tbsp olive oil, divided use
10 Oz eating pumpkin, skinned and cubed into 1/2 inch cubes
1/2 cup(s) raw sweet corn
1 Tsp Central Market Adobo Seasoning
1/4 cup(s) fresh cilantro, finely chopped
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Pour rice into a fine mesh sieve or strainer and rinse well. Add water to a medium sized sauce pan and bring to a simmer.
Cover and reduce heat to low. Cook rice for 15 minutes, or until tender/firm. Drain any excess liquid.
Spread rice out on a baking sheet in a thin layer and place in freezer for 20 minutes, or until completely cool.
Heat an empty skillet over medium high. Add sausage, stir to break apart and brown well, about 5 minutes.
Add chopped onion, then cook another 3 to 4 minutes to soften onions. Remove sausage and onions from hot skillet and reserve in serving dish.
Add half of oil and pumpkin to hot pan. Return to burner, stir to coat and sear pumpkin, about 4 to 5 minutes.
Add corn, sauté for 1 to 2 minutes. Remove pumpkin and corn from pan to serving dish with sausage mixture. Return hot pan to burner.
Add remaining oil, rice and adobo seasoning. Sear briefly, just to brown rice slightly. Add sausage/pumpkin mixture to pan and stir to combine.
Top with fresh cilantro just before serving.
Chef's note: When fresh pumpkin is not in season, this is delicious made with butternut squash. Perfect as main dish for dinner, or as a gluten free dressing alternative for the holidays.


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