Vegetable & Sausage Skillet Supper

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Vegetable & Sausage Skillet Supper

Vegetable & Sausage Skillet Supper

This satisfying supper is a great way to use up leftover rice and those pesky bits of leftover vegetables that always manage to clog the crisper. Serve with some grated cheese on top and some warm cornbread alongside.

Serves 4

Prep Time 35 min

Total Time 35 min.

Ingredients

  • 8 ounces low-fat kielbasa, cut into 1/2-inch-thick slices
  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 2 medium zucchini, cut into 1/2-inch dice
  • 1 large red bell pepper, seeded and diced
  • 2 jalapeno peppers, seeded and minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 2 cups cooked brown rice, (see Tip)
  • 1 15-ounce c black beans, rinsed
  • 1/2 cup water
  • Hot sauce, such as Tabasco, to taste

Cooking Directions

Step 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.

Step 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.


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