Cajun Sausage and Rice Skillet

Photo: Oxmoor House

This tasty Cajun-inspired sausage and rice dinner is perfect for a quick weeknight supper.

Yield: 6 servings (serving size: about 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 383
  • Calories from fat: 21%
  • Fat: 8.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 2g
  • Protein: 16g
  • Carbohydrate: 58.1g
  • Fiber: 6.1g
  • Cholesterol: 27mg
  • Iron: 2.9mg
  • Sodium: 955mg
  • Calcium: 54mg

Ingredients

  • 2 teaspoons vegetable oil
  • 1 cup presliced mushrooms
  • 1 cup chopped onion
  • 1 tablespoon salt-free Cajun seasoning
  • 8 ounces andouille sausage, sliced
  • 2 (3 1/2-ounce) bags boil-in-bag long-grain rice
  • 4 cups fat-free, less-sodium chicken broth
  • 1 (15-ounce) can kidney beans, drained
  • 1/2 teaspoon salt

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, Cajun seasoning, and sausage; sauté 5 minutes. Remove rice from bags; add to pan. Stir in broth and beans. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes or until rice is tender. Stir in salt.
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