Hearty Sausage and Rice Skillet
Total TimePrep/Total Time: 30 min.
- 1 pound Italian turkey sausage links, cut into 1/2-inch slices
- 1/2 pound sliced fresh mushrooms
- 1 medium sweet yellow pepper, chopped
- 1 medium onion, chopped
- 2 teaspoons olive oil
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 2 cups fresh baby spinach, coarsely chopped
- 1-1/2 cups water
- 1 can (8 ounces) tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon garlic salt
- 2 cups uncooked instant rice
- 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 Facts1-1/2 cups: 318 calories, 8g fat (2g saturated fat), 33mg cholesterol, 1007mg sodium, 45g carbohydrate (6g sugars, 5g fiber), 16g protein.
Jul 2, 2018
Updated review: After making some changes, I'm updating my review to a full 5-stars. I doubled the spinach and found that amount to be perfect. Instead of corn, I used steamed baby carrots (maybe about 4oz), which provided a little crunch. I did the full amount of chili powder this time as well. The diced tomatoes I used were "fire-roasted" which I think added in an extra flavor. I also tried out the new Johnsonville Flame Grilled Fully Cooked Italian Sausage, and they were very yummy in this! I halved the recipe again and still found that this was easily 5 servings. Previous review: I cut the recipe in half for just me and my husband and we got about 4 servings out of it easily (and they weren't small servings). So if you do the full recipe you may get more than the advertised 5 servings (just FYI). I also used regular diced tomatoes without the chilies and omitted half of the chili powder (1/4 tsp) because I can't eat spicy food. I also just used precooked Polish kielbasa, and just started by sauteing the onion and pepper in olive oil (also omitted mushrooms...yuck). Next time I'll try adding more chili powder, adding more baby spinach (it definitely needed a bit more) and maybe adding corn to give it more of a sweet crunch. Otherwise, this was a great recipe, and pretty easy too! My husband went back for seconds.
Feb 14, 2017
Quick and easy to prep. Very tasty, will definitely add to dinner rotation.
Nov 9, 2016
No comment left
Jan 16, 2016
My family loves this recipe. Even my very picky son.
Jan 8, 2016
I followed the recipe 'exactly' as it was written, the first time I made it. It was very tasty, but the next time I made it, I added a clove of finely minced garlic into Step #1, and I also used (low sodium) chicken broth in Step #2, instead of plain water, Also, I used brown rice, because that's what I always use. Both dishes were very tasty, so thanks for a terrific recipe! I'll definitely be making this dish again & again, since we all loved it.
Dec 7, 2013
It was a bit spicy for me, but my husband loved it!
Apr 23, 2013
This was delicious; even better the second day.
Mar 21, 2013
No comment left
Feb 19, 2013
I've made it twice now and it's a definite winner! I've shared it with friends and they also give it rave reviews. Quick, easy, and delicious.
Jan 20, 2013
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