Tuesday, July 29, 2008

Confetti Sausage & Rice

Another recipe from Laura. If you can't find MSPI-friendly bouillon granules, substitute 2 cups of safe chicken broth for the water and the bouillon.

Confetti Sausage & Rice

1 lb. fully cooked smoked sausage, cut into ½ inch slices
1 tbsp. dairy-free margarine or oil
2 tbsp. chopped onion
¼ cup chopped green pepper
¼ cup chopped sweet red pepper
¼ cup chopped celery
2 cups hot water
1 cup uncooked long grain rice
2/3 cup frozen peas and carrots
1 can (4 oz.) mushroom stems and pieces, drained
¼ cup frozen corn
2 tsp. chicken bouillon granules

In a large skillet, brown sausage in butter; remove with a slotted spoon and keep warm. In the drippings, sauté the onion, peppers and celery until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Return the sausage to the pan; heat through.

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