How To Make Sausage Zucchini and Brown Rice Skillet
This brown rice skillet recipe is the perfect busy day dish. It’s loaded with sausages, veggies, beans, and cheese for a truly satisfying meal.
Serves:
Ingredients
- 1½tbspolive oil
- ¾cupyellow onionfinely chopped
- 2cupszucchinihalved and sliced
- 1cupgreen bell pepperchopped
- 2garlic clovesminced
- 8ozturkey sausagesmoked, sliced
- 1½cupsinstant brown ricesuch as Minute brown rice
- 14½ozdiced tomatoes
- 1½cupschicken brothlow-sodium
- 1tspchili powder
- ½tspcuminground
- ½tspdried thyme
- ⅛tspcayenne pepperoptional
- saltto taste
- freshly ground black pepperto taste
- 14½ozblack beansdrained and rinsed
- 1tbspfresh parsleychopped
- ¾cupcheddar cheeseshredded or Mexican blend, optional
Instructions
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Heat olive oil in a 12-inch non-stick skillet (that’s at least 2-inches deep) over medium-high heat.
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Add in yellow onion and saute for 4 minutes, stirring frequently. Add in zucchini, bell pepper and garlic and saute 2 minutes longer.
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Push veggies to one side then add sausage to the empty side and cook for about 3 minutes, or until it’s starting to brown.
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Pour in rice, tomatoes, and chicken broth. Season with chili powder, cumin, thyme, cayenne pepper and salt and pepper to taste.
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Stir then pour in black beans. Bring mixture to a boil.
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Cover pan with lid and reduce temperature to medium.
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Allow to boil gently for 5 to 6 minutes then remove from heat.
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Toss and let rest for 8 to 10 minutes until rice is tender. Drain off excess liquid if desired.
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Toss in parsley and serve warm with cheese.
Nutrition
- Calories: 930.72kcal
- Fat: 23.26g
- Saturated Fat: 7.83g
- Trans Fat: 0.49g
- Monounsaturated Fat: 8.74g
- Polyunsaturated Fat: 4.02g
- Carbohydrates: 134.40g
- Fiber: 22.90g
- Sugar: 10.10g
- Protein: 49.09g
- Cholesterol: 70.47mg
- Sodium: 1367.09mg
- Calcium: 404.26mg
- Potassium: 2498.76mg
- Iron: 9.08mg
- Vitamin A: 122.88µg
- Vitamin C: 59.56mg
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