1/2 pound 97%-fat-free breakfast sausage (such as Jimmy Dean)
1 cup chopped onion
1 medium red bell pepper, chopped
1/2 cup thinly sliced celery
4 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 (10.75-ounce) can condensed reduced-fat, reduced-sodium cream of celery soup, undiluted
1 (8-ounce) can sliced water chestnuts, drained
2 teaspoons Worcestershire sauce
2 tablespoons light soy sauce
1/2 cup frozen green peas
1 cup hot cooked long-grain brown rice
How to Make It
Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add sausage; cook until meat is browned, stirring to crumble; remove from pan.
Add onion, bell pepper, and celery to sausage drippings; sauté 4 minutes or until tender. Add garlic and crushed red pepper; cook 30 seconds. Add sausage, soup, and next 4 ingredients; stir well. Bring just to a simmer; cover, reduce heat, and simmer 10 minutes. Stir in rice; cover, remove from heat, and let stand 2 minutes.