Cajun Sausage and Rice Skillet

 

  • 2 teaspoons vegetable oil

  • 1 cup pre-sliced mushrooms

  • 1 cup chopped onion

  • 1 tablespoon salt-free Cajun seasoning

  • 8 ounces andouille sausage, sliced

  • 2 (3 1/2-ounce) bags boil-in-bag long-grain rice

  • 4 cups fat-free, less-sodium chicken broth

  • 1 (15-ounce) can kidney beans, drained

  • 1/2 teaspoon salt

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, Cajun seasoning, and sausage; sauté 5 minutes. Remove rice from bags; add to pan. Stir in broth and beans. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes or until rice is tender. Stir in salt.

 

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