Stick-To-Your-Ribs Supper Recipe

5 1 2
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Stick-To-Your-Ribs Supper Recipe

Read Reviews
5 1 2
Publisher Photo
This sausage and bean skillet dish appears on my Sunday dinner menu at least once a month. For a little extra zest, add more chili powder and cayenne pepper.—Cynthia Chapman, Allendale, South Carolina
Recommended: Top 10 Potpie Recipes
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 2 medium green peppers, chopped
  • 1 large onion, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 pound fully cooked kielbasa or Polish sausage, thinly sliced
  • 1-1/2 cups water
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup uncooked long grain rice
  • 1 cup (4 ounces) shredded mozzarella cheese

Directions

In a large skillet, saute the green peppers, onion, mushrooms and garlic in oil until tender. Add the sausage, water, beans, tomatoes, chili powder, cumin, salt and cayenne. Bring to a boil Stir in the rice. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese; cover and cook for 5 minutes until cheese is melted. Yield: 10 servings.
Originally published as Stick-To-Your-Ribs Supper in Casserole Cookbook 2001, p82

Nutritional Facts

1 cup: 335 calories, 16g fat (6g saturated fat), 37mg cholesterol, 889mg sodium, 32g carbohydrate (6g sugars, 6g fiber), 16g protein.

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  • 2 medium green peppers, chopped
  • 1 large onion, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 pound fully cooked kielbasa or Polish sausage, thinly sliced
  • 1-1/2 cups water
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup uncooked long grain rice
  • 1 cup (4 ounces) shredded mozzarella cheese
  1. In a large skillet, saute the green peppers, onion, mushrooms and garlic in oil until tender. Add the sausage, water, beans, tomatoes, chili powder, cumin, salt and cayenne. Bring to a boil Stir in the rice. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese; cover and cook for 5 minutes until cheese is melted. Yield: 10 servings.
Originally published as Stick-To-Your-Ribs Supper in Casserole Cookbook 2001, p82

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HeidiAnn405 User ID: 6814571 133451
Reviewed Jun. 13, 2013

"LOVE THIS!!!!!!! I make this regularly. Everyone in my house loves it."

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