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SAUSAGE AND RICE SKILLET




Source of Recipe


internet


List of Ingredients




1 pound country sausage or bulk Italian sausage
1 medium green bell pepper, chopped (about 1 cup)
1 onion, diced (about 1 cup)
1 rib celery, diced (about 1/2 cup)
1 cup long grain rice
2 cups reduced-sodium chicken broth

Recipe



In a large saucepan, heat sausage over medium-high heat, and cook, stirring and breaking it up, until it is cooked through. If the sausage has given off lots of fat (they don't tend to these days), drain most of it and add green pepper, onion and celery. Increase heat to high, and cook five minutes, stirring occasionally.

Add rice and chicken broth. Shake the pan a little to even out the rice, and bring to a boil without stirring. Cover, reduce heat to low and cook 20 minutes. Rice should be cooked through. Serve with sliced tomatoes and rolls.

Makes 4 servings.