Sausage Rice Skil­let

TAKES: 30 min. • MAKES: 4 serv­ings

Simple & Delicious - - RECIPE INDEX -

Fla­vor­ful pork sausage, fresh zuc­chini and in­stant rice make this stove­top sen­sa­tion a fam­ily fa­vorite.

—Connie Put­nam, Clay­ton, NC

1 lb. bulk pork sausage 2 medium zuc­chini, halved and sliced 1 small onion, chopped 1/2 cup chopped green pep­per 1 tsp. dried oregano 1/2 tsp. gar­lic salt or gar­lic pow­der 1 can (111/2 oz.) V8 juice 2/3 cup un­cooked in­stant rice

1. In a large skil­let, cook the sausage un­til no longer pink; drain. Add the next five ingredients; cook and stir un­til onion is ten­der, about 5 min­utes. Stir in V8 juice; bring to a boil. Re­duce heat. Cover; sim­mer for 10-14 min­utes or un­til the veg­eta­bles are ten­der.

2. Re­turn to a boil. Stir in rice; cover and re­move from the heat. Let stand for 5-7 min­utes or un­til rice is ten­der. Fluff with a fork.

PER SERV­ING 381 cal., 25g fat (8g sat. fat), 61mg chol., 1153mg sod., 24g carb. (6g sug­ars, 3g fiber), 16g pro.

HEALTH TIP De­crease the sodium to 700mg per serv­ing by us­ing re­duced­sodium V8 juice and re­plac­ing half of the sausage with plain ground pork. Sprin­kle in ex­tra oregano and gar­lic pow­der for a fla­vor boost.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.