San Antonio Skillet Supper
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Serves/Makes: 6
Ready in: 30-60 minutes
- 2 pounds smoked sausage or kielbasa
- 1 cup long-grain white rice, uncooked
- 1 can (14.5 ounce size) stewed tomatoes, undrained
- 1 cup water
- 3 cups picante sauce
- 1 can (8 ounce size) dark red kidney beans, rinsed and drained
***Toppings***
- sour cream
- shredded cheese
- chopped green onions
- chopped fresh cilantro
- additional picante sauce
Slice the smoked sausage (or kielbasa) in half lengthwise, then cut crosswise into 1/4-inch slices. Heat a 10-inch skillet over medium-high heat. Add the sausage, rice, tomatoes, water, picante sauce, and kidney beans. Mix well. Break up any large chunks of tomatoes with a spoon. Bring the mixture to a boil. Reduce the heat to a low simmer. Cover the skillet and cook for 20 minutes or until the liquid is absorbed and the rice is tender. Remove the skillet from the heat and let it stand, covered, for 5 minutes. Top with any desired toppings and serve the skillet supper hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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