Smoked Sausage Rice Skillet
Submitted by ncladeedi
One-skillet smoked sausage dinner with carrots, zucchini, stewed tomatoes, mushrooms, and minute rice seasoned with basil and thyme. From stovetop to table in 30 minutes.
YIELD
5 servingsPREP
10 minCOOK
20 minREADY
30 minOne skillet. Thirty minutes. Five servings. This is the weeknight dinner formula that never lets you down.
Carrots and zucchini get a quick sauté in butter, then smoked sausage, stewed tomatoes, mushrooms, basil, and thyme all go into the pan to simmer together.
Minute rice gets stirred in right at the end and steams with the lid on, soaking up all those herby, tomatoey juices.
No colander, no side dishes, no extra pots to wash. Everything cooks and finishes in one pan.
Kitchen Tips
- Stir the rice in after removing the skillet from heat. The residual steam does all the work, and you avoid mushy, overcooked rice.
- Give it one stir after 4 minutes, then let it rest the remaining 4 minutes undisturbed. This gives the rice time to absorb the liquid evenly.
- Swap the zucchini for yellow squash or add a handful of frozen peas for a different color and texture each time you make it.
Ingredients
Directions
Sauté carrots and zucchini in margarine in 10 inch 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.
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