Tuesday, February 19, 2008

Cajun Sausage and Rice Skillet

2 teaspoons vegetable oil
1 cup presliced mushrooms
1/2 cup chopped green 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

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, green 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.

--Adapted from Cooking Light magazine

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