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Skillet Sausage Rice |
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Serves: 6
Print this Recipe
1 pound sausages highly seasoned bulk .
1 cup long grain rice raw
1 onion minced
3 celery minced
1 green bell pepper minced64
1 4 1/2-ounce can mushrooms sliced, drained
1 10 1/2-ounce can cream of celery soup
2 chicken bouillon
1 1/2 cups water
1 8-ounce can water chestnuts sliced, drained
Brown sausage in skillet or Dutch oven; pour out all but 1 tablespoon fat. Add rice and stir-fry 5 minutes; add onion, celery, and green pepper. Sauté, stirring for 10 minutes. Add mushrooms, soup, bouillon mixed in water, and water chestnuts. Cover and simmer an additional 15 to 20 minutes or until rice is cooked. Serve directly from skillet. If making ahead, spoon mixture into greased 2-quart casserole, and refrigerate or freeze. Bring to room temperature before baking for 30 minutes or until heated through.
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