HEARTY SAUSAGE AND RICE SKILLET
At the end of the day, who wants a stack of dishes to wash? That's why we love this entree: It cooks in one skillet and everyone cleans their plates! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 1007mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 5g fiber), Protein 16g protein.
MARTHA'S SPANISH RICE AND SAUSAGE
This is a much loved recipe that my mother made often when I was growing up. It tastes great served with pinto or red kidney beans.
Provided by Lu
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the sausage; cook and stir until the sausage is crisp. Mix in the rice, water, tomato sauce, adobo seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low. Simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.
Nutrition Facts : Calories 558 calories, Carbohydrate 41.8 g, Cholesterol 51.5 mg, Fat 33.5 g, Fiber 1.3 g, Protein 20.7 g, SaturatedFat 10.1 g, Sodium 1287.3 mg, Sugar 3.3 g
EASY SAUSAGE AND RICE
My mom has been making this as long as I can remember. She found the original recipe on a box of rice in the 80's. She always served it as an entree but I make it as a side dish because it's not enough for my meat and potatoes man. You can spice it up by using hot sausage. Try it, you will not be disappointed.
Provided by Lisa Lou Who
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown sausage, green pepper, onion and celery. Drain well.
- Add water, rice, salt and pepper and bring to a boil.
- Reduce heat, cover and simmer 15-20 minutes until rice is tender.
- Remove from heat and allow to rest 10 minutes.
- Enjoy.
Nutrition Facts : Calories 647.6, Fat 32.7, SaturatedFat 10.5, Cholesterol 95.3, Sodium 1444.5, Carbohydrate 57.8, Fiber 1.5, Sugar 1.1, Protein 27.3
SAUSAGE AND RICE CASSEROLE
Quick and easy Italian Sausage and Rice Casserole. Cooks in just ONE POT! Smoky chicken sausage, juicy bell peppers, and brown rice in a zesty tomato sauce.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
- With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken broth and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
- Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.
Nutrition Facts : ServingSize 1 (of 4), about 1 3/4 cups, Calories 277 kcal, Carbohydrate 24 g, Protein 20 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 66 mg, Sodium 1215 mg, Fiber 4 g, Sugar 4 g
SAUSAGE AND RICE DISH
It's really easy. It doesn't take that much time or effort or thought. Perfect for any student with a kitchen who needs to eat, but also needs to study, or for someone living on their own. You can adjust the size for more people, or reduce it for just yourself. Mom and I made this because we had sausages and rice, and not much else, and neither of us wanted to leave the house to go to the store because it was pouring outside.
Provided by Cassandra B.
Categories One Dish Meal
Time 25m
Yield 4 cups, 1-6 serving(s)
Number Of Ingredients 4
Steps:
- Cook the rice. If you have a rice cooker, you can put it in there and forget about it for a while and do the other stuff. If you don't, cook the rice the normal way, but keep an eye on it. It's best if you have transparent lids. If you don't know how to cook rice, check the notes on this recipe for that, but you'll kick yourself, it's stupidly easy.
- Depending on how you cook it and how much, rice takes between 10 and 20 minutes, so while that's going, get out your sausages and cut them into discs. Use a cutting board. A clean one. I'm looking at you, single men. Don't tell me that's clean, I can see where you sliced cheese earlier. Go wash it. It'll only take a minute. I'll wait.
- Put the chopped sausage discs into a large pan and cook them in a little bit of water. Make sure you use a large pan, even if you don't think it's worth dirtying a large pan for a few sausages.
- Drain the water (just hold the lid on there and turn the pan sideways over the sink).
- If the rice is done cooking, put all the rice in with the sausage. This is why we use the large pan. Add your spices. We use Thyme and Oregano, but you can use whatever you think will make it taste best.if you want spicy, maybe add some cayenne or cajun spices. If you want savory, maybe add some dill or coriander instead. It's up to you. You are responsible for your own taste buds.
- stir it all together in the pan until it's as mixed as you want and until it's warm enough to eat.
- Put it on a plate or eat it out of the pan. If you're going to eat out of the pan, make sure anyone else you might be serving gets theirs first.
- TA DAAAA!
- Notes:.
- Rice.
- You'll need a pot, the lid, rice, 2 TBSP of butter, and water.
- Figure out how much rice you want to make and put double that much water in the pot.
- Boil the water.
- Add the rice and the butter.
- Lower the heat to halfway between medium and low and put the lid on it.
- Wait (about fifteen minutes) but keep an eye on it.
- If you don't see water and there's no bubbles coming up any more, listen for the pucka-pucka of boiling water near the bottom of the pot.
- If you don't hear that, take the rice off the stove, it's done.
- Also, ignore the serving sizes attached to this recipe. It says four cups, but that's because the yield section wouldn't accept 'I've never measured it' as a viable answer. If you've only cooked one sausage and half a cup of rice, then you've probably got two cups of food, but this yield thing is ridiculous, so just ignore it.
Nutrition Facts : Calories 593.1, Fat 22.3, SaturatedFat 7.5, Cholesterol 43.9, Sodium 690.3, Carbohydrate 79.2, Fiber 1.4, Protein 15.5
SAUSAGE AND RICE CASSEROLE SIDE DISH
When company's coming or when I need a quick-and-easy dish to pass, this is my hands-down favorite. A neighbor introduced me to the delicious combination of fluffy rice and sage-seasoned sausage. One forkful was all it took to convince me that I'd found a winner. -Joyce Green, Bettendorf, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Brown sausage in a heavy skillet over medium heat; transfer sausage to a 2-1/2-qt. greased casserole dish. In the sausage drippings, saute celery, onion, peppers and mushrooms until lightly browned; transfer to prepared dish. Add water chestnuts, rice, broth and seasonings; mix well. Cover tightly and bake at 350° for 1 to 1-1/2 hours or until rice is fluffy and tender.
Nutrition Facts : Calories 281 calories, Fat 17g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 1002mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
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