Smoked sausage rice skillet
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sliced carrots |
| 1 | medium | Zucchini, cut lengthwise into halves and sliced |
| 1 | tablespoon | Margarine or butter |
| 1 | can | Stewed tomatoes, undrained (8 oz) |
| 1 | can | Sliced mushrooms, drained (2.5 oz) |
| 1 | cup | Water |
| ¼ | teaspoon | Dried basil leaves |
| ¼ | teaspoon | Dried thyme leaves |
| 16 | ounces | ECKRICH SMOKED SAUSAGE, cut into pieces |
| 1½ | cup | Uncooked instant rice |
Directions
Saute carrots and zucchini in margarine in 10" skillet over medium heat 3 minutes. Add tomatoes with juice, mushrooms, water, basil, thyme and sausage. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in rice. Cover, remove from heat and let stand 8 minutes, stirring after 4 minutes. Makes 5 servings.
Related recipes
- Chicken rice skillet
- Chicken sausage and rice
- Country sausage and rice
- Hearty rice skillet
- Red beans & rice with smoked sausage
- Red beans and rice with smoked sausage
- Red beans over rice with smoked sausage
- Rice and red bean sausage
- Saucy sausage skillet
- Sausage rice
- Sausage rice casserole
- Sausage skillet
- Sausage skillet dinner
- Sausage skillet supper
- Sausage spanish rice
- Smoked rice
- Smoked sausage and rice casserole
- Spicy rice skillet
- Turkey smoked sausage and rice
- Wild rice with sausage