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: $8.62
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.
Swanson® Chicken Stock
Swanson® Chicken Broth
April 28, 2015
I feel bad because this is my first review. This recipe was just terrible! Everything got done except the rice. I should have done what others said and cooked the rice separate. It had no flavor what so ever. I added garlic powder, red pepper (cayenne) , sage . It still flopped. I realize that everyone likes spice in different levels. I will not make this again.
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