Smoked Sausage Rice Skillet
Yield
5 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
carrots
sliced |
|
| 1 | medium |
zucchini
cut, halved |
|
| 1 | tablespoon |
margarine
or butter |
|
| 1 | can |
tomatoes
stewed |
*
|
| 1 | can |
mushrooms
sliced |
*
|
| 1 | cup |
water
|
|
| ¼ | teaspoon |
basil
dried |
*
|
| ¼ | teaspoon |
thyme
dried |
*
|
| 16 | ounces |
smoked sausage
cut up |
|
| 1 ½ | cups |
minute rice
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
carrots
sliced |
|
| 1 | medium |
zucchini
cut, halved |
|
| 15 | ml |
margarine
or butter |
|
| 1 | can |
tomatoes
stewed |
*
|
| 1 | can |
mushrooms
sliced |
*
|
| 237 | ml |
water
|
|
| 1.3 | ml |
basil
dried |
*
|
| 1.3 | ml |
thyme
dried |
*
|
| 462.4 | ml/g |
smoked sausage
cut up |
|
| 355 | ml |
minute rice
|
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.
