Sausage and Rice Skillet

 The cookbook Basics and More has just that. Basic recipes that are user and family friendly and can be altered to suit your families tastes. This Sausage and Rice Skillet is one of them. I make it with mild salsa and pinto beans because that is what we like.
If you like spicy foods, hotter salsa and maybe kidney beans in Chile sauce are what you would like. Spicier sausage is also an option.
  This is under thirty minutes to fix and a one dish meal if you use a skillet that can go on the table. Less dishes to wash is always welcome. I served this with hot muffins. Cornbread would be good, or any hot roll.
  This makes a large hot dish, so if you are serving 4 or less, I would cut it in half.
Using a smaller can of beans or even putting all the beans in would work well for a half recipe.
Sausage and Rice Skillet
1 pound bulk sausage
2 cups canned tomatoes, undrained
16 ounce can kidney beans
1 cup uncooked rice
1 cup water
⅔ cup salsa
Salt to taste (do taste before adding, this has salt from the canned items)
 Brown sausage; drain. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
  Ground beef could be used instead of sausage.
  Check your sausage label. I use Farmland which is gluten free. Of course the muffins are not gluten free.      Always read ingredient labels.

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