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Sausage Over Rice

Sausage Over Rice
Come in from the cold and warm up with this satisfying,no-fuss dish. Sarah Lee Greenberg of Cooperstown, Pennsylvania writes, “I remember my mother fixing this dish when I was a little girl, and now I cook it for my husband.”
3 ServingsPrep: 20 min. Cook: 35 min.

Ingredients

  • 1/2 pound bulk pork sausage
  • 1/3 cup chopped onion
  • 1/3 cup chopped green pepper
  • 1 celery rib, sliced
  • 1 garlic clove, minced
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup canned kidney beans, rinsed and drained
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 2 cups hot cooked rice

Directions

  • In a large skillet, cook the sausage, onion, green pepper, celery and
  • garlic over medium heat until sausage is no longer pink; drain.
  • Add the tomato sauce, beans, water, garlic powder, chili powder,
  • Worcestershire sauce, pepper and pepper sauce; bring to a boil.
  • Reduce heat; cover and simmer for 30 minutes or until flavors are
  • blended. Serve with rice. Yield: 3 servings.
Nutrition Facts: 1 cup sausage mixture with 2/3 cup rice (prepared with reduced-fat sausage) equals 410 calories,
© Taste of Home 2013

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Sausage Over Rice (continued)

Nutrition Facts: 14 g fat (5 g saturated fat), 53 mg cholesterol, 957 mg sodium, 49 g carbohydrate, 5 g fiber, 22 g protein.
© Taste of Home 2013