Sausage Skillet Supper

Six ingredients, one skillet, no leftovers. This weeknight sausage dinner cooks crumbled pork sausage with kidney beans, stewed tomatoes, and long grain rice all in the same pan. The rice cooks directly in the tomato and picante sauce liquid, soaking up all that spicy, meaty flavor as it simmers.

Brown and crumble the sausage first, drain the fat, then add everything else and let it simmer covered for 20 to 25 minutes. The stewed tomatoes break down into the sauce, the beans heat through, and the rice absorbs the liquid until the whole skillet is thick and saucy.

The picante sauce does double duty as seasoning and cooking liquid. No need to measure out individual spices when the salsa brings heat, garlic, and acid all in one pour.

Kitchen Tips

• Drain the sausage fat well before adding the other ingredients. Too much grease makes the finished dish oily and heavy.
• Use uncooked long grain rice, not instant. Instant rice turns to mush in the 25-minute simmer.
• Keep the lid on during simmering. The rice needs that trapped steam to cook through properly.
• Check the rice at 20 minutes. If it’s still firm, add a splash of water and cook another five minutes.

Variations

• Use spicy Italian sausage instead of plain pork sausage for more kick.
• Top with shredded cheddar and a dollop of sour cream for a Tex-Mex finish.
• Add diced green bell pepper with the sausage for more color and crunch.