SAN ANTONIO SKILLET SUPPER
From cooks.com
1/2 lb. smoked sausage or kielbasa
1 c. long-grain rice
1 (14 1/2 oz.) can stewed tomatoes
1 c. water
3/4 c. picante sauce
1 (8 oz.) can dark red kidney beans, rinsed and drained
sour cream and additional picante sauce (optional)
Cut sausage in half lengthwise, then cut crosswise into 1/4-inch slices.
In a 10-inch skillet, combine rice, sausage and remaining ingredients. Mix well, breaking up tomatoes with a spoon. Bring to a boil. Reduce heat. Let stand, covered, 5 minutes before serving.
Yield: 4 servings.
Optional Toppings: Sour cream and additional picante sauce.
From cooks.com
1/2 lb. smoked sausage or kielbasa
1 c. long-grain rice
1 (14 1/2 oz.) can stewed tomatoes
1 c. water
3/4 c. picante sauce
1 (8 oz.) can dark red kidney beans, rinsed and drained
sour cream and additional picante sauce (optional)
Cut sausage in half lengthwise, then cut crosswise into 1/4-inch slices.
In a 10-inch skillet, combine rice, sausage and remaining ingredients. Mix well, breaking up tomatoes with a spoon. Bring to a boil. Reduce heat. Let stand, covered, 5 minutes before serving.
Yield: 4 servings.
Optional Toppings: Sour cream and additional picante sauce.
