Shelly's Recipe

ITALIAN SKILLET PILAF

Category: Casseroles - Pork

1 lb mild Italian or Polish sausage, cut into 1/2-inch pieces
1 sweet red pepper, cut into julienne strips
1 green pepper, cut into julienne strips
1 large onion, chopped (about 1 cup)
1 clove garlic, minced
1 tbsp butter or margarine
1 cup Uncle Bens Converted Rice
1 (16 oz) can tomatoes
1/2 tsp salt
1 tbsp red wine vinegar
2 tbsp grated Parmesan cheese
1/2 tsp oregano

Cook sausage in 10-inch skillet over medium heat until brown, 8 to 10 minutes. Drain all but 2 tbsp drippings. (Add additional oil, if necessary.)

Add peppers, onion and garlic; cook and stir over medium heat until onions are tender, but not brown. Remove and reserve sausage mixture.

Reduce heat to low. Add butter and rice to skillet. Cook and stir until rice is golden, 4 to 5 minutes.

Drain and coarsely chop tomatoes; reserving juices. Add enough water to juice to make 2 1/2 cups liquid. Add liquid, salt and vinegar to rice; bring to a boil. Reduce heat, cover tightly and simmer 20 minutes.

Stir in reserved sausage mixture and tomatoes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Sprinkle with cheese and oregano. Serves 6