Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
1 pound bulk pork sausage
1 cup chopped onion
1 cup chopped green peppers
1 14-1/2- to 16-ounce can tomatoes (about 2 cups)
1 to 1-1/2 tablespoons chili powder
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
1/2 cup sour cream
1 cup diced Cheddar cheese
3 cups hot cooked rice
Crumble sausage into large skillet; cook until almost done. Pour off fat.
Add onion and green peppers to skillet. Continue cooking until vegetables are tender crisp. Add tomatoes, chili powder, salt, garlic powder; simmer, covered, about 15 minutes. Just before serving stir in sour cream and cheese. Serve over fluffy rice.