1. Preheat oven to 350°F. Remove giblets and slice sausage into 1/2 inch pieces. Tuck wing tips under and tie legs together with kitchen string. Place on rack in roasting pan. Sprinkle 1 teaspoon dried chili seasoning over top of chicken.
2. Place in oven and roast until PERFECT ROAST® Thermometer pops up and when meat thermometer inserted into the thickest part of thigh registers 180°F (approximately 2 hours).
3. Meanwhile, in a non-stick frying pan, add oil, sauté sausage slices until lightly browned, about 5 minutes. Add tomatoes, chili seasoning and corn and heat through, about 3 minutes. Remove from heat and combine mixture with cooked rice.
4. Add stuffing to casserole dish during last 1/2 hour of chicken cooking time, covering with foil. Remove chicken from oven, cover loosely with foil and let stand 10 minutes before carving.
5. Place rice stuffing in bowl and serve alongside chicken.

Rio Roasted Chicken and Rice

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Rio Roasted Chicken and Rice
By jwg | October 12, 2008, 7:17 pm | scarsdale, NY

Surprisingly good! I was worried about adding the rice/corn mixture to bottom of the pan. The family really liked it. My 8 yo son asked me to make it again. Small changes to the recipe. I had fresh corn so I used that instead of canned corn. I did not have diced Mexican-style tomatoes, so I subbed canned tomatoes and a spoon of salsa. I did not use all the 1.25 ounces of chili seasonings as my children don't always like things so spicy. I tasted the rice before adding it to the bottom of pan.