STICK-TO-YOUR-RIBS SUPPER

Stick-To-Your-Ribs Supper image

This sausage and bean skillet dish appears on my Sunday dinner menu at least once a month. For a little extra zest, add more chili powder and cayenne pepper.-Cynthia Chapman, Allendale, South Carolina

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 16

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Ingredients

2 medium green peppers, chopped
1 large onion, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon canola oil
2 garlic cloves, minced
1 pound smoked kielbasa or smoked Polish sausage, thinly sliced
1-1/2 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup uncooked long grain rice
1 cup shredded part-skim mozzarella cheese

Steps:

In a large skillet, saute the green peppers, onion and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add the sausage, water, beans, tomatoes, chili powder, cumin, salt and cayenne. Bring to a boil Stir in the rice. , Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese; cover and cook for 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 335 calories, Fat 16g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 889mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein.