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Vegetable & Sausage Skillet Supper

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings, about 1 1/2 cups each
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.
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 can  black beans, rinsed
1/2 cup  water
Hot sauce, such as Tabasco, to taste

Tip: : To cook brown rice: Place 2/3 cup brown rice, 1 2/3 cups water and a pinch of salt, if desired, in a small saucepan; bring to a simmer. Cover; cook over low heat until rice is tender and most of the liquid has been absorbed, 45 to 50 minutes. Makes about 2 cups.
Vegetable & Sausage Skillet Supper Recipe at
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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Veggie Skillet Dinners
Nutrition Facts per Serving
Yield:   4 servings, about 1 1/2 cups each
Calories: 355
Fat. Total: 6g
Protein: 17g
Carbohydrates, Total: 58g
Fat, Saturated: 1g
Fiber: 10g
Cholesterol: 20mg
Sodium: 861mg
% Cal. from Fat: 15%
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