Saturday, June 12, 2010

Skillet Sausage 'n' Rice

Skillet Sausage 'n' Rice
Serves 4-6


1 (16 oz) package smoked sausage
1 medium size green bell pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chicken broth
2 (3.5 oz) bags quick cooking brown rice
1/2 teaspoon salt
1/4 teaspoon pepper
Garnish: chopped fresh parsley


Cut sausage into 1/2 inch slices. Saute in a large nonstick skillet over medium high beat 8 to 10 minutes or until lightly browned. Remove sausage slices, and drain on paper towesl, reserving 1 Tbsp drippings in skillet.
Add bell pepper, onion, and garlic to skillet, and saute over medium high heat 4 minutes or until tender. Add chicken broth, stirring to loosen particles from bottom of skillet, and bring to a boil. Remove rice from cooking bag; add rice, sausage, salt and pepper to skillet. Reduce heat to medium-low, cover, and cook 5 minutes or until rice is tender. Garnish, if desired.

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