Sausage Skillet Supper
Yield
4 servingsPrep
10 minCook
40 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork sausage meat
bulk |
* |
| 14.5 | oz |
tomatoes, stewed, canned
undrained |
*
|
| 16 | oz |
kidney beans, canned
rinsed and drained |
*
|
| 1 | cup |
long grain rice
uncooked |
|
| 1 | cup |
water
|
|
| ⅔ | cup |
picante sauce
or salsa |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork sausage meat
bulk |
* |
| 14.5 | oz |
tomatoes, stewed, canned
undrained |
*
|
| 16 | oz |
kidney beans, canned
rinsed and drained |
*
|
| 237 | ml |
long grain rice
uncooked |
|
| 237 | ml |
water
|
|
| 158 | ml |
picante sauce
or salsa |
* |
Directions
In a medium skillet, cook and crumble sausage; drain.
Add remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 20 to 25 minutes or until rice is tender.
