1 (14-oz.) pkg. Farmer John® Smoked Sausage or Beef Franks, cut on diagonal into 1/4-inch thick slices
2 tablespoons olive oil
1 medium sweet yellow onion, chopped
2 teaspoons minced garlic
1 1/4 cups white rice
2 1/2 cups chicken stock
1 (3-oz.) pkg. julienne-cut sun dried tomatoes
2 tablespoons chopped fresh basil
DIRECTIONS:
Heat oil in large nonstick skillet with tight-fitting lid over medium-high. Sauté chopped onion until tender, about 5 minutes.
Add smoked sausage or franks and garlic; cook for 5 minutes, stirring often.
Add rice to skillet; cook and stir until it starts to brown, about 3 minutes. Add stock and sun dried tomatoes; bring to a boil. Reduce heat and simmer, covered, for 20 minutes until rice is tender and stock is absorbed.
Remove skillet from heat and stir in basil. Cover and let stand 5 minutes before serving.
Sausage & Rice Skillet
SERVINGS
4
PREP TIME
15
MIN
COOK TIME
35
MIN
TOTAL TIME
50
MIN
DIFFICULTY
Medium
INGREDIENTS:
1 (14-oz.) pkg. Farmer John® Smoked Sausage or Beef Franks, cut on diagonal into 1/4-inch thick slices
2 tablespoons olive oil
1 medium sweet yellow onion, chopped
2 teaspoons minced garlic
1 1/4 cups white rice
2 1/2 cups chicken stock
1 (3-oz.) pkg. julienne-cut sun dried tomatoes
2 tablespoons chopped fresh basil
DIRECTIONS:
Heat oil in large nonstick skillet with tight-fitting lid over medium-high. Sauté chopped onion until tender, about 5 minutes.
Add smoked sausage or franks and garlic; cook for 5 minutes, stirring often.
Add rice to skillet; cook and stir until it starts to brown, about 3 minutes. Add stock and sun dried tomatoes; bring to a boil. Reduce heat and simmer, covered, for 20 minutes until rice is tender and stock is absorbed.
Remove skillet from heat and stir in basil. Cover and let stand 5 minutes before serving.
1 (14-oz.) pkg. Farmer John® Smoked Sausage or Beef Franks, cut on diagonal into 1/4-inch thick slices
2 tablespoons olive oil
1 medium sweet yellow onion, chopped
2 teaspoons minced garlic
1 1/4 cups white rice
2 1/2 cups chicken stock
1 (3-oz.) pkg. julienne-cut sun dried tomatoes
2 tablespoons chopped fresh basil
DIRECTIONS:
Heat oil in large nonstick skillet with tight-fitting lid over medium-high. Sauté chopped onion until tender, about 5 minutes.
Add smoked sausage or franks and garlic; cook for 5 minutes, stirring often.
Add rice to skillet; cook and stir until it starts to brown, about 3 minutes. Add stock and sun dried tomatoes; bring to a boil. Reduce heat and simmer, covered, for 20 minutes until rice is tender and stock is absorbed.
Remove skillet from heat and stir in basil. Cover and let stand 5 minutes before serving.
