Rosanna’s Savory Sausage and Rice Skillet

Rosanna’s Savory Sausage and Rice Skillet
By: Rosanna adapted from Campbell’s Kitchen

½ lb “New Seasons Market” sweet ground mild chicken sausage, create mini balls in hand (bite size)
1 stalk celery, sliced (about ½ cup)
½ small yellow onion, chopped (about ½ cup)
½ orange bell pepper, small diced (about ½ cup)
½ yellow bell pepper, small diced (about ½ cup)
2 cloves garlic, chopped
½ teaspoon dried thyme leaves
½ cup uncooked Texmati rice
½ cup uncooked Wild rice
2 cups chicken broth

Cook the sausage in a 12-inch nonstick skillet over medium-high heat until it’s well browned, stirring often. Stir in the celery, onion, peppers, garlic and thyme and cook until the vegetables are tender, about 5 minutes.

Stir in the rice and stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes. Stir occasionally, but cooks down so slowly that you don’t have to worry about burning.

“The aroma is incredible. The flavor is superb; not too spicy but with a bite and some flavor. Cliff loved. I was pleasantly surprised. Great leftover as a side dish.”

Serves 2