- 1 quart Smoked Sausage
- 1/4 cup Canola Oil
- 1 cup Yellow Onion, peeled, sliced
- 1 cup Green Bell Pepper, seeds removed, sliced
- 1 cup Red Bell Pepper, seeds removed, sliced
- 1 quart Mexican Rice, prepared, heated
- 1 cup Tortilla Strips
- 1/2 cup Sour Cream
- 1/4 cup Cilantro, picked, chopped
- Tajín Corn:
- 1 tablespoon Canola Oil
- 1 cup Corn Kernels
- 1 tablespoon Tajín Seasoning
- Slice sausage into ¼- inch thick pieces. Set aside.
- Heat a large sauté pan over medium-high heat and add oil.
- Add yellow onion and bell peppers. Sauté for 3-4 minutes or until translucent and soft.
- Add sliced sausage and sauté for an additional 5 minutes or until sausage is browned and hot; set aside and divide into 4 equal portions.
- To prepare Tajín corn, heat a medium sized sauté pan over medium-high heat and add oil. Sauté corn for 2 minutes or until hot. Take Pan off heat and sprinkle with Tajín seasoning.
- To make one portion of a rice bowl, add 1 cup of Mexican rice to a bowl with ¼ cup of Tajín corn, ¼ of the reserved sausage mixture, ¼ cup of tortilla strips, 2 tablespoons of sour cream drizzled over the top, and 1 tablespoon of cilantro.