Chicken Sausage And Rice Skillet Dinner Recipes

SAUSAGE AND RICE STUFFED PEPPERS

Steps:

• Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
• Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
• Spoon rice mixture into peppers.
• Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

SAUSAGE RICE SKILLET

Steps:

• In a large skillet, cook the sausage until no longer pink; drain. Add the zucchini, onion, green pepper, oregano and garlic salt; cook and stir until onion is tender, about 5 minutes. Stir in V8 juice; bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until the vegetables are tender., Return to a boil. Stir in rice; cover and remove from the heat. Let stand for 5-7 minutes or until rice is tender. Fluff with a fork.

CHICKEN SAUSAGE SKILLET

Steps:

• In a large skillet, saute the onion, green pepper, mushrooms and zucchini in oil until tender. Remove vegetables with a slotted spoon; set aside. , Add chicken and sausage to skillet; cook until meat is no longer pink. Drain. Stir in the tomatoes, garlic, basil and oregano. , Return vegetables to pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice.

SAUSAGE 'N' CHICKEN SKILLET

Steps:

• Sprinkle chicken with 1/4 teaspoon thyme and 1/8 teaspoon pepper. In a large nonstick skillet, saute chicken in oil until no longer pink. Remove and keep warm. , In the same skillet, saute the kielbasa, onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the water, rice, bouillon, hot pepper sauce, and remaining thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until liquid is absorbed and rice is tender., Return chicken to the pan; heat through.

CHICKEN, SAUSAGE AND RICE SKILLET DINNER

Steps:

• Preheat oven to 400 degrees.
• Season the chicken with 1/4 teaspoon salt and pepper to taste.
• Heat oil in a large ovenproof skillet or saute pan over medium high heat. Cook the chicken thighs for about 4-6 minutes on each side or until they are well browned and transfer to a plate.
• Add the sausage to the pan and saute it until it is lightly browned, about 3 minutes. Using a slotted spoon, transfer to the plate with the chicken.
• Lower the heat to medium and add the onion, pepper and garlic. (Note: Remove some of the residual grease if it's excessive.) Saute until the vegetables are softened, about 6 minutes. Add in the rice, thyme and remaining 1/4 teaspoon salt. Stir to coat the rice with the oil and cook for about 1 minute.
• Stir in the broth and tomato and bring to a boil. Arrange the chicken and sausage in the pan and carefully transfer to the oven. Cook for 15 minutes and add in the peas. Cook for another 10 minutes or until the liquid has been absorbed and the chicken has cooked through. Let stand for 5 minutes before serving.