Ingredient:
1 (12 ounce) package al fresco Spicy Jalapeno chicken sausage,
fully cooked, slice on the diagonal
1/4 inch thick
1 tbsp extra-virgin olive oil
2 tbsp dry sherry
1 cup fresh mango,
1 inch chunks
1 cup fresh pineapple,
1 inch chunks
1 1/2 cups fresh salsa
1/2 cup prepared fresh/frozen edamame (soybeans)
1/2 cup canned black, unsalted soybeans, rinsed
3 cups cooked jasmine rice
1 tbsp chopped fresh cilantro
Method:
Heat a 12 inch skillet with olive oil over high heat. Quickly saute the jalapeno sausage for 2 minutes, add the dry sherry and cook 2 more minutes. Toss in the mango and pineapple and saute for 2-3 minutes. Add the fresh salsa, edamame and black beans, continue to cook 2-3 minutes just to heat through.
Mix the chopped cilantro with the rice. Spoon the sausage and mango and pineapple salsa over the rice and serve immediately.
1 (12 ounce) package al fresco Spicy Jalapeno chicken sausage,
fully cooked, slice on the diagonal
1/4 inch thick
1 tbsp extra-virgin olive oil
2 tbsp dry sherry
1 cup fresh mango,
1 inch chunks
1 cup fresh pineapple,
1 inch chunks
1 1/2 cups fresh salsa
1/2 cup prepared fresh/frozen edamame (soybeans)
1/2 cup canned black, unsalted soybeans, rinsed
3 cups cooked jasmine rice
1 tbsp chopped fresh cilantro
Method:
Heat a 12 inch skillet with olive oil over high heat. Quickly saute the jalapeno sausage for 2 minutes, add the dry sherry and cook 2 more minutes. Toss in the mango and pineapple and saute for 2-3 minutes. Add the fresh salsa, edamame and black beans, continue to cook 2-3 minutes just to heat through.
Mix the chopped cilantro with the rice. Spoon the sausage and mango and pineapple salsa over the rice and serve immediately.
