Thursday, September 19, 2013

Rice Skillet with Zucchini, Tomatoes, and Sausage

I found this recipe on Pinterest from Ready, Set, Eat and modified it a little. It was so good that I made a similar version a few days later, which is at the bottom of this entry since they were so similar. You can't go wrong with either one so feel free to pick the one with your favorite ingredients or mix it up and add your own favorite veggies.

Rice Skillet with Zucchini, Tomatoes and Sausage (#1)

(With Black Beans, Green Peppers, and Cheese)


Ingredients:
  • 1 cup brown rice
  • 1 tbsp olive oil
  • 2 zucchini (quartered length-wise then sliced into bite size pieces)
  • 1 green bell pepper (chopped)
  • 1 tsp of Season-All seasoning salt
  • 2 chicken sausage (sliced)
  • 1 15 oz can of black beans (drained and rinsed)
  • 1 14.5 oz. can of diced tomatoes (I used the ones that have garlic and onion in them)
  • 1/2 cup of cheese -- your choice (I used Mexican, which was good but you could go with Cheddar, Monterey Jack, Parmesan, or whatever you like)
Directions:
  1. Begin by cooking the rice according to package instructions (the rice normally takes 40-50 minutes to cook).
  2. Slice zucchini and sausage and chop bell pepper. 
  3. Once the rice is about 10 minutes from being done, begin heating the oil in a large skillet over medium-high heat. 
  4. Add zucchini, bell pepper, and sausage to the skillet; sprinkle with Season-All salt and cook for 5 minutes. 
  5. Then add black beans and undrained diced tomatoes to the skillet and cook for another few minutes. 
  6. Finally once rice is cooked, add to the skillet and stir until mixture is fully combined. Let cook for another 1-2 minutes. 
  7. Top with cheese and serve!





Rice Skillet #1



Here is the second recipe that I made that is very similar to the one above:

Rice Skillet with Zucchini, Tomatoes, and Sausage (#2) 

(with Pesto and Green Onions)

Ingredients:
  • 1 cup brown rice
  • 1 tbsp olive oil
  • 2 zucchini (quartered length-wise then sliced into bite size pieces)
  • 2 green onions (chopped)
  • 2 chicken sausage (sliced)
  • 1 14.5 oz. can of diced tomatoes (I used the ones that have garlic and onion in them)
  • 1 cup pesto (I made my pesto with basil, spinach, pine nuts, and Italian dressing because I didn't have any more olive oil and it actually turned out really well but here is a more traditional recipe for pesto)
Directions:
  1. Begin by cooking the rice according to package instructions (the rice normally takes 40-50 minutes to cook).
  2. Slice zucchini and sausage and chop green onions 
  3. Once the rice is about 10 minutes from being done, begin heating the oil in a large skillet over medium-high heat. 
  4. Add zucchini, green onions, and sausage to the skillet; sprinkle with Season-All salt and cook for 5 minutes. 
  5. Add pesto and undrained diced tomatoes to the skillet and cook for another few minutes. 
  6. Finally once rice is cooked, add to the skillet and stir until mixture is fully combined. Let cook for another 1-2 minutes so flavors can combine.
Rice Skillet #2

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