Stick-To-Your-Ribs Supper |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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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 Ingredients:
2 medium green peppers, chopped |
1 large onion, chopped |
1 can (4 ounces) mushroom stems and pieces, drained |
1 tablespoon canola oil |
2 garlic cloves, minced |
1 pound johnsonville® polish kielbasa sausage or smoked 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 part-skim mozzarella cheese |
Directions:
1. In a large skillet, saute the green peppers, onion and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add the sausage, water, beans, tomatoes, chili powder, cumin, salt and cayenne. Bring to a boil Stir in the rice.
2. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese; cover and cook for 5 minutes longer or until cheese is melted. Yield: 10 servings.
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