Sausage Rice Skillet
TAKES: 30 min. • MAKES: 4 servings
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.