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Confetti Sausage 'N' Rice Recipe

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From Canton, Ohio, Carole Magee shares this economical one-dish wonder. "My husband and I came up with this hearty meal when we were on a tight budget," she writes, "It's still one of our favorites today. I even double it for potlucks."

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Confetti Sausage 'N' Rice Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1 pound smoked sausage, cut into 1/2-inch slices
1 tablespoon butter
2 tablespoons chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup chopped celery
2 cups hot water
1 cup uncooked long grain rice
2/3 cup frozen peas and carrots
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup frozen corn
2 teaspoons chicken bouillon granules

Directions

In a large skillet, brown sausage in butter; remove with a slotted spoon and keep warm.
In the drippings, saute the onion, peppers and celery until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Return the sausage to the pan; cook and stir until heated through. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 587 calories, 34 g fat (15 g saturated fat), 84 mg cholesterol, 1,864 mg sodium, 48 g carbohydrate, 3 g fiber, 22 g protein.

Originally published as Confetti Sausage 'N' Rice in Quick Cooking September/October 2004, p19

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