Savory Sausage & Rice Skillet
This one-skillet supper features all the mouthwatering flavors of sausage and peppers, served on a flavorful bed of brown and wild rice. Plus, clean-up is a breeze.
Ingredients
1 pound sweet Italian pork sausage, cut into 1-inch pieces
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
3 cloves garlic, minced
1 teaspoon dried thyme, crushed or 1 tablespoon chopped fresh thyme leaves
1 cup uncooked brown rice
0.5 cup uncooked cooked wild rice
3.5 cups Swanson® Chicken Broth
2 tablespoons chopped fresh parsley
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
3 cloves garlic, minced
1 teaspoon dried thyme, crushed or 1 tablespoon chopped fresh thyme leaves
1 cup uncooked brown rice
0.5 cup uncooked cooked wild rice
3.5 cups Swanson® Chicken Broth
2 tablespoons chopped fresh parsley
Instructions
Cook the sausage in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often. Stir in the celery, onion, peppers, garlic and thyme and cook until the vegetables are tender.
Stir the brown rice, wild rice and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the sausage is cooked through and the rice is tender. Stir in the parsley.
Stir the brown rice, wild rice and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the sausage is cooked through and the rice is tender. Stir in the parsley.
Savory Sausage & Rice Skillet
This one-skillet supper features all the mouthwatering flavors of sausage and peppers, served on a flavorful bed of brown and wild rice. Plus, clean-up is a breeze.
Directions
Print
Cook the sausage in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often. Stir in the celery, onion, peppers, garlic and thyme and cook until the vegetables are tender.Stir the brown rice, wild rice and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the sausage is cooked through and the rice is tender. Stir in the parsley.
Ingredients
1 pound sweet Italian pork sausage, cut into 1-inch pieces2 stalks celery, sliced (about 1 cup)1 large onion, chopped (about 1 cup)1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)3 cloves garlic, minced1 teaspoon dried thyme, crushed or 1 tablespoon chopped fresh thyme leaves1 cup uncooked brown rice0.5 cup uncooked cooked wild rice3.5 cups Swanson® Chicken Broth2 tablespoons chopped fresh parsley
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