Wednesday, February 3, 2016

Skillet Sausage and Rice

Smoked sausage is SO good and SO affordable so I've been cooking with a little more these days.  I saved this recipe from Southern Living quite a while ago and finally got around to making it.  It's a definite keeper!


  • 1 (16-ounce) 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 heat 8 to 10 minutes or until lightly browned.  Remove sausage slices and drain on paper towels, reserving one tablespoon 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.

4-6 servings.

(*)  I didn't add onion or garlic in order to make this recipe low fodmap for David.

recipe from Southern Living

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