Best Hearty Sausage And Rice Skillet Recipes

SPICY SAUSAGE AND RICE SKILLET

Steps:

• In a large nonstick skillet, cook sausage over medium-high heat, turning occasionally, until lightly browned. Remove from skillet., In the same skillet, heat oil over medium-high heat. Saute squash, zucchini, pepper, onion, apple, garlic and salt until the vegetables are tender, 5-7 minutes. Add rice, beans, 1/4 cup water and sausage; cook and stir until heated through, about 5 minutes, adding more water if needed.

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.

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.