01 July 2015 ~ 0 Comments

Weeknight Sausage and Rice Skillet Dinner


1 cup basmati rice

2 ½ cups chicken stock

2 tablespoons olive oil

1 diced red pepper

1 diced green pepper

1 diced yellow pepper

1 diced small red onion

1 16-ounce package Cloverdale Ring Sausage, sliced

1 14.5-ounce can crushed tomatoes

1 14.5-ounce can diced tomatoes

2 cloves garlic, minced

1 4-ounce can diced green chiles

1 tablespoon brown sugar

1 tablespoon ancho chile powder (or any good quality chile powder)

2 teaspoons ground cumin

¼ teaspoon salt

¼ teaspoon cracked black pepper

Chopped fresh cilantro for garnish



In a large microwave-safe bowl, combine rice and chicken stock.  Microwave on high for 12 minutes or until all liquid is absorbed.

Pour olive oil into a large skillet. Place skillet over medium-high heat.  Add peppers, onion and sausage and cook until vegetables are tender crisp.  Add tomatoes, garlic, chiles, sugar, chile powder, cumin, salt and pepper.  Bring to a simmer.






Add rice and cook 3-4 minutes until warmed through.  Sprinkle with cilantro and serve.

Recipe serves 6 and can be prepared in about one hour.

HINT:  Instead of microwaving rice and chicken stock, both may be added to the skillet.  Just increase cooking time to 20-25 minutes.  The directions described above shorten cooking time.



Leave a Reply