Recipe by Campbell's Kitchen
"This one-dish skillet supper features Italian sausage sauteed with onion, green and red peppers, celery and garlic, then simmered in Swanson® Chicken Stock with a brown and wild rice medley."
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sweet Italian pork sausage, cut into 1-inch pieces
green pepper, cut into 2-inch long strips
red pepper, cut into 2-inch long strips
dried thyme leaves, crushed
uncooked regular brown rice
uncooked wild rice
3 1/2 cups
Swanson® Chicken Stock
chopped fresh parsley
Instead of using rice, I used peeled, chunked potatoes and reduced the broth to only about 1 cup. I also added two diced tomatoes. With hot Italian bread, it was delicious!
This was good, but the rice/pepper mixture was a bit bland. Next time I make this I will use hot Italian sausage and add in some paprika.
We loved this! Yummy comfort food. :) I didn't have any peppers, so I used frozen broccoli. I cooked the rice with the broth in my rice cooker/streamer and then added the cooked rice to the pan. This recipe is a keeper.
A good weekday dinner, once you have the vegetables ready to go. I had kielbasa, so I used that and switched the thyme out for paprika. That was awfully tasty, too.
This was a big hit with my husband, who loves one pan casseroles. I only had banana peppers on hand, so I chopped about 1/4 cup of those, and my sausage was sweet italian, and combined well with the rice. Nice and moist!
YUM! Great texture and flavor. Needed more cooking time than the recipe calls for to get the rice finished, but otherwise....very tasty.
Delicious. I added slivered almonds for more texture variation.
Nice mix on the types of rice and surprisingly they cooked well in the broth.
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Sausage and Rice Skillet
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 139
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