One-Pan Sausage & Pepper Rice

Products you'll need:

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

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Ingredients

  • 2 tsp (10 mL) canola oil
  • 1 lb (454 g) mild Italian extra-lean turkey sausage, cut into 1-inch pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (284 mL) CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
  • 1 3/4 cups (435 mL) water
  • 3/4 cup (185 mL) long-grain white or  brown rice (8-minute or 10-minute quick-cooking variety)
  • 2 small  red peppers, coarsely chopped
  • 1/2 cup (125 mL) shredded part-skim  mozzarella cheese
  • 1/4 cup (60 mL) fresh basil leaves, torn

Directions

  1. Heat oil in a large nonstick skillet set over medium-high heat. Brown sausage and onion, stirring often, for 5 minutes until sausage is no longer pink; drain fat. Add garlic and cook, stirring often for 1 minute. Transfer to a plate. Reduce the heat to medium.
  2. Stir in soup and water. Cook, stirring often, until boiling. Stir in rice. Simmer, covered, stirring occasionally over medium-low heat for 10 minutes.  
  3. Stir in peppers and sausage mixture; simmer, covered, for 5 minutes until sausage is cooked through, peppers are tender-crisp and rice is tender. Remove from heat. Sprinkle with cheese; let stand, covered, for 5 minutes, until liquid is absorbed. Sprinkle with Basil.  

Recipe tips

  • This easy skillet is a great way to use up whatever vegetables you have on hand. If you like, substitute 2 cups (500 mL) of any chopped or sliced raw vegetables you like for the peppers, such as broccoli florets, zucchini, carrots, green beans or asparagus.
     
  • To cut down on sodium, substitute 1lb (454 g) lean ground turkey for the turkey sausage, following first step as directed, breaking up the turkey with a spoon as it cooks.

Ratings & Reviews

(1)
  • Catherine M.

    August 6, 2018

    Excellent Recipe

    This was a simple to follow recipie. I will definitely be making it again!

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 380
Fat 8 g
Sodium 1020 mg
Carbohydrate 55 g
Dietary Fibre 3 g
Protein 21 g
Calcium 15 %DV
  • One serving of vegetables
  • Good source of calcium
  • Source of fibre

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