Vegetable & Sausage Skillet Supper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 ounce(s) low fat kielbasa, cut into 1/2 thick slices |
1 tablespoon(s) eoo |
2 med. onions, finely chopped |
2 med. zucchini, cut into 1/2 chunks |
1 lg. red bell pepper, seeded & diced |
2 jalapeno peppers, seeded & minced |
2 cloves garlic, minced |
1/2 teaspoon(s) cumin |
1/2 teaspoon(s) dried oregano |
1/2 teaspoon(s) salt |
2 cup(s) cooked brown rice |
15 ounce(s) can black beans, rinsed & drained |
1/2 cup(s) water |
hot sauce to taste |
Directions:
1. Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.
2. Add oil to the pan. Add onions, zucchini, bell pepper, jalapenos, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.
3. Tip: To cook brown rice: Place 2/3 cup brown rice, 1 2/3 cups water and a pinch of salt, if desired, in a small saucepan; bring to a simmer. Cover; cook over low heat until rice is tender and most of the liquid has been absorbed, 45 to 50 minutes. Makes about 2 cups.
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