Italian Sausage Fried Rice Recipe

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I created this dish one day when I wasn't in the mood for anything I'd tried before. I used ingredients I had on hand. It's since become one of my family's requested meals.—Janet Wood, Windham, New Hampshire
TOTAL TIME: Prep: 5 min. Bake: 35 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 5 min. Bake: 35 min.
MAKES: 4-6 servings

Ingredients

  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1 cup uncooked long grain rice
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 2 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup frozen peas, thawed

Nutritional Facts

1 serving (1 cup) equals 279 calories, 10 g fat (4 g saturated fat), 30 mg cholesterol, 866 mg sodium, 34 g carbohydrate, 3 g fiber, 12 g protein.

Directions

  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the rice, onion and garlic; cook and stir until onion is tender. Stir in the water, salt and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until rice is tender.
  2. Stir in tomatoes and peas; cover and cook 5-10 minutes longer or until peas are heated through. Yield: 4-6 servings.
Originally published as Italian Sausage Fried Rice in Casserole Cookbook 2001, p78

Nutritional Facts

1 serving (1 cup) equals 279 calories, 10 g fat (4 g saturated fat), 30 mg cholesterol, 866 mg sodium, 34 g carbohydrate, 3 g fiber, 12 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Jul. 15, 2010

"This makes an easy tasty midweek skillet meal. I just added some fresh cucumber, and we were good to go."

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