Hearty Sausage And Rice Skillet Recipes

HEARTY SAUSAGE AND RICE SKILLET

Steps:

• Cook sausage in a Dutch oven over medium heat until no longer pink; drain. Remove and keep warm. Saute the mushrooms, pepper and onion in oil in the same pan until tender., Return sausage to pan. Stir in the tomatoes, spinach, water, tomato sauce and seasonings., Bring to a boil; cook for 2 minutes. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Fluff with a fork.

HEARTY SKILLET SUPPER

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the carrots, potatoes, water and rice. , Cover and simmer for 30 minutes or until the rice and vegetables are tender. Just before serving, stir in the soy sauce, salt and pepper.

KIELBASA SAUSAGE AND RICE

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, garlic and bell pepper to skillet. Cover; cook 3 to 5 minutes, stirring once, until vegetables are crisp-tender.
• Stir in kielbasa, tomatoes, broth, salt and Cajun seasoning. Heat to boiling; stir in rice. Heat to boiling; reduce heat to low. Cook 8 to 10 minutes or until rice is tender. Fluff with fork before serving. Serve with pepper sauce.

HEARTY SAUSAGE SKILLET

Steps:

• Heat oven to 375°F.
• Brown sausage in large ovenproof skillet sprayed with cooking spray on medium heat; drain. Return sausage to skillet. Add potatoes and tomatoes; stir. Cook 5 min.; stir. Top with VELVEETA.
• Whisk eggs and water until blended; pour over ingredients in skillet.
• Bake 20 to 25 min. or until egg mixture is set in center and VELVEETA is melted. Let stand 5 min. before cutting to serve.

HEARTY RICE SKILLET

Steps:

• In a large skillet stir beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce.
• Bring to a boil; reduce heat.
• Cover and simmer for 12 to 14 minutes or till rice is tender.
• Stir in soup; heat through.
• Before serving, stir in almonds and sprinkle with cheese.

HEARTY SAUSAGE & RICE CASSEROLE

Steps:

• Cook the sausage in a 12-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
• Add the mushrooms, celery, pepper, onion, thyme, marjoram and seasoning packet from the rice blend to the skillet and cook until the vegetables are tender-crisp.
• Stir the sausage mixture, stock, soup, rice blend and 1/2 cup cheese in a 3-quart shallow baking dish. Cover the baking dish.
• Bake at 375°F for 1 hour or until the sausage is cooked through and the rice is tender. Stir the sausage mixture before serving. Sprinkle with the remaining cheese.
• Tip: For an extra-special touch, substitute 1 package (8 ounces) baby portobello mushrooms, sliced, for the sliced mushrooms.

ONE-PAN RICE AND SAUSAGE SKILLET

Steps:

• Cook sausage in a large skillet over medium heat until golden brown, 5 to 7 minutes. Remove sausage to a plate.
• Pour wine into the hot skillet to deglaze the pan; bring to a boil while scraping the browned bits of sausage off the bottom of the pan with a wooden spoon. Add olive oil, followed by onion and garlic. Saute until onion is soft, about 4 minutes. Add water, lemon juice, and bouillon cube; mix well and bring to a boil. Fold in corn, creamed corn, and rice. Season with pepper.
• Mix well, gently breaking apart the rice. Simmer for 5 minutes. Add sausage and serve.