Spicy Sausage & Rice Skil­let

Simple & Delicious - - ON THE MENU - —Jamie Jones, Madi­son, GA

TAKES: 30 min. • MAKES: 6 serv­ings

The spicy sausage in this quick skil­let dish gives it a kick, and the sliced ap­ples are a pleas­ant, tart sur­prise.

1 pkg. (12 oz.) fully cooked spicy chicken sausage links, halved and sliced 2 medium yel­low sum­mer squash, chopped 2 medium zuc­chini, chopped 1 large sweet red pep­per, chopped 1 medium onion, chopped 1 medium tart ap­ple, sliced 1 gar­lic clove, minced

¹ ₂ tsp. salt

1 Tbsp. olive oil

1 pkg. (8.8 oz.) ready-to-serve brown rice

1 can (15 oz.) black beans, rinsed and drained

¹₄ to ¹ ₂ cup wa­ter

1. In a non­stick skil­let, brown sausage on both sides. Re­move from skil­let.

2. In the same skil­let, saute squash, zuc­chini, pep­per, onion, ap­ple, gar­lic and salt in oil un­til un­til ten­der. Add rice, beans, 1/4 cup wa­ter and sausage; cook and stir un­til heated through. Add more wa­ter if needed.

1¹ ₃ CUPS 285 cal., 8g fat (2g sat. fat), 43mg chol., 668mg sod., 34g carb. (9g sug­ars, 6g fiber), 17g pro.

Di­a­betic ex­changes: 2 starch, 2 lean meat, 1 veg­etable, 1/2 fat.

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