Mexican Rice with Sausage (should be eaten while donning a sombrero) 

2 pkgs. (16 oz. each) Regular Flavor Uplands Gourmet Pork Sausage 
1/2 cup chopped onion 
1 cup uncooked long grain rice 
1 pkg. (10 oz.) frozen whole kernel corn, thawed 
1/2 teaspoon ground cumin 
1/2 teaspoon chili powder 
1 can (10 oz.) diced tomatoes & green chiles, with liquid 
1-1/2 cups water or chicken stock 
1/4 teaspoon salt 
1 can (15 oz.) cooked black beans, drained and rinsed 
4 thinly sliced green onions (optional) 
1/2 cup pumpkin seeds, toasted (optional) 
sour cream or shredded Cheddar cheese (optional) 
1/2 cup chopped cilantro (optional) 
1 lime, cut in eighths (optional) 

In a 3 or 4-quart saucepan, cook sausage and onion over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink. Add rice, corn, cumin, chili powder, tomatoes & green chiles, water or stock and salt; stir once to mix. Bring to a boil, cover, reduce heat to low and simmer 25 minutes without stirring. Gently stir in black beans; add green onions if desired. Garnish with any or all optional ingredients.

Makes about 8 cups