This one-skillet supper features all the mouthwatering flavors of sausage and peppers, served on a flavorful bed of brown and wild rice. Plus, clean-up is a breeze.
cost per recipe: $12.28
The price is determined by the national average.
pound sweet Italian pork sausage, cut into 1-inch pieces
stalks celery, sliced (about 1 cup)
large onion, chopped (about 1 cup)
medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
cloves garlic, minced
teaspoon dried thyme, crushed or 1 tablespoon chopped fresh thyme leaves
cup uncooked brown rice
cup uncooked cooked wild rice
cups Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoons chopped fresh parsley
Cook the sausage in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often. Stir in the celery, onion, peppers, garlic and thyme and cook until the vegetables are tender.
Stir the brown rice, wild rice and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the sausage is cooked through and the rice is tender. Stir in the parsley.