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Fireside Italian Sausage and Rice

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  • 30 min prep time
  • 30 min total time
  • 8 ingredients
  • 4 servings
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Browning the rice and mushrooms in pan drippings adds flavor to this mildly spiced main dish.

8
oz. turkey breakfast sausage links, cut into 1/2- inch-thick slices
1
(8-oz.) pkg. sliced fresh mushrooms (about 3 cups)
1 1/2
cups uncooked instant white rice
1/4
teaspoon pepper
1/4
teaspoon crushed red pepper flakes, if desired
1
(14 1/2-oz.) can ready-to-serve beef broth
1
medium red or green bell pepper, chopped
2
green onions, chopped

Steps

  • 1 Spray nonstick 12-inch skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add sausage; cook 5 minutes, stirring frequently.
  • 2 Drain sausage on paper towels; set aside.
  • 3 In same skillet, combine mushrooms, rice, pepper and crushed red pepper flakes; cook 2 to 3 minutes or until rice is golden brown, stirring frequently.
  • 4 Add broth, bell pepper, onions and cooked sausage; stir well. Bring to a boil. Reduce heat; cover and simmer 5 to 10 minutes or until rice is tender.
  • 1 Spray nonstick 12-inch skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add sausage; cook 5 minutes, stirring frequently.
  • 2 Drain sausage on paper towels; set aside.
  • 3 In same skillet, combine mushrooms, rice, pepper and crushed red pepper flakes; cook 2 to 3 minutes or until rice is golden brown, stirring frequently.
  • 4 Add broth, bell pepper, onions and cooked sausage; stir well. Bring to a boil. Reduce heat; cover and simmer 5 to 10 minutes or until rice is tender.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
260
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
45mg
15%
Sodium
690mg
29%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
8%
Protein
15g
15%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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