Southern Living FEBRUARY 2006
Heat rice according to package directions; set aside.
Cut sausage into 1/2-inch-thick slices. Cook in a large nonstick skillet over medium-high heat 4 minutes on each side or until browned. Drain on paper towels. Wipe skillet clean, and return sausage to skillet.
Stir in rice, diced tomatoes, parsley, and 1/4 cup water. Cook 3 minutes or until thoroughly heated.
Note: For testing purposes only, we used Zatarain's New Orleans Style Ready-to-Serve Yellow Rice.
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