Sausage Rice Skillet Recipe

4.5 1 2
Sausage Rice Skillet Recipe
Sausage Rice Skillet Recipe photo by Taste of Home
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Sausage Rice Skillet Recipe

Read Reviews
4.5 1 2
Publisher Photo
Flavorful pork sausage, fresh zucchini and instant rice make this stovetop sensation a favorite. Everyone I have shared this recipe with tells me how delicious it is. —Connie Putnam, Clayton, North Carolina
Recommended: Speedy Skillet Dinners
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound Jones No Sugar Pork Sausage Roll 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

Directions

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.
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: servings.
Health Tip: Decrease the sodium to 700mg per serving by using reduced-sodium V8 juice and replacing half the sausage with plain ground pork. Sprinkle in extra oregano and garlic powder for a flavor boost.
Originally published as Sausage Rice Skillet in Quick Cooking March/April 2002, p61

Nutritional Facts

1-1/4 cups: 381 calories, 25g fat (8g saturated fat), 61mg cholesterol, 1153mg sodium, 24g carbohydrate (6g sugars, 3g fiber), 16g protein.

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  • 1 pound Jones No Sugar Pork Sausage Roll 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
  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: servings.
Health Tip: Decrease the sodium to 700mg per serving by using reduced-sodium V8 juice and replacing half the sausage with plain ground pork. Sprinkle in extra oregano and garlic powder for a flavor boost.
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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