Sausage Rice Skillet Recipe

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Flavorful pork sausage, fresh zucchini and instant rice make this stovetop sensation a favorite with Connie Putnam's family and friends. "Everyone I have shared this recipe with tells me how delicious it is," reports the Clayton, North Carolina cook.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 pound bulk pork sausage
  • 2 medium zucchini, chopped
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt or garlic powder
  • 1 can (11-1/2 ounces) V8 juice
  • 2/3 cup uncooked instant rice

Nutritional Facts

1 cup: 240 calories, 8g fat (2g saturated fat), 41mg cholesterol, 503mg sodium, 26g carbohydrate (0 sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.


  1. In a large skillet, cook the sausage until no longer pink; drain. Add the zucchini, onion, green pepper, oregano and garlic salt; cook and stir until onion is tender, about 5 minutes. Stir in V8 juice; bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until the vegetables are tender.
  2. Return to a boil. Stir in rice; cover and remove from the heat. Let stand for 5-7 minutes or until rice is tender. Fluff with a fork. Yield: 6 servings.
Originally published as Sausage Rice Skillet in Quick Cooking March/April 2002, p61

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lillybow User ID: 1141272 54710
Reviewed Jun. 28, 2012

"This is a nice simple recipe, goes together fast. I used regular rice and canned tomatoes since that is what I had on hand and I thought it turned out fine."

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