SAN ANTONIO SKILLET SUPPER

marti

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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.
 
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