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Skillet Rice with Sausage

Yield: 4- 2 cups per serving



1/2 pound lowfat breakfast sausage, cut in bite-size chunks, defrosted
1 cup chopped onion
2 cups cooked brown rice
1 tablespoon chopped fresh cilantro
1 teaspoon garlic powder
1 cup frozen peas
1 cup corn kernels (fresh or frozen
1-1/2 cups lowfat, low-sodium chicken broth

Spray a nonstick skillet with vegetable oil cooking spray and heat to medium high. Brown the sausage and onions until golden brown in color. Then add the rice, seasonings, vegetables and broth. Cook covered until the vegetables are tender, approximately 5-6 minutes.