Sausage & Rice Skillet

READY IN: 40mins
Kim127
Recipe by Mama_Jennie

I was inspired by another recipe on this site that called for peas & mushrooms. Hubby is phobic to both of those ingredients so I came up with this recipe as a way around it. It draws more on my cooking background with the addition of onions, bell peppers, and celery. **NOTE** You can substitue Turkey sausage to lower the fat and also substitute low sodium soup to bring down the sodium in the recipe.

Top Review by Brenna O.

I gave this 5 stars although I altered the recipe...a lot! I did the onions, bell peppers and celery as stated. Added celery seed (herb/spice) to them. Had regular brauts and cooked as stated. Rice: I had regular brown rice in which I put in a rice cooker with chicken broth an hour ahead. Then I added it to the mix. I only had cream of chicken....hence the celery seed addition. Did 1/2c of chicken broth and I had mild cheddar cheese. It was fabulous :) thank you for the ideas!

Ingredients Nutrition

Directions

  1. Heat oil in a skillet and add the celery. Cook for 2-3 minutes then add the bell pepper. Cook for an additional 2-3 minutes then add the onion. Cook this until onion is starting to turn translucent or become soft.
  2. Remove casings from sausages and add the ground pork/sausage to the skillet with the onion mixture and cook until no longer pink.
  3. Add the rice, mixing thoroughly into the sausage mixture and then add in the soup, chicken stock, & water.
  4. Bring to boil, then reduce heat to low and allow rice to cook. This should take around 15-20 minutes.
  5. Sprinkle with 3/4 of cheese and mix all together. Sprinkle remaining 1/4 of cheese on top let stand for 5 minutes.
  6. NOTE: I've only made this with Cream of Celery soup. From what I understand Cream of Mushroom will not work per original recipe's author. The Cream of Celery soup is essential to the flavor.

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