Yield: 4
Tuscan Rice Skillet
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Ingredients
- 1 tbsp oil
- 4 hot Italian sausages, casings removed
- ½ yellow onion, diced
- 2 garlic cloves, minced
- 1 cup long grain white rice
- 1 15-oz can cannellini beans, drained and rinsed
- 1 19-oz can tomato
- 2 cups chicken broth
- 2 tsp Italian seasoning
- 3 cups baby spinach
- Salt and pepper, to taste
Instructions
- In a large skillet with a tight-fitting lid, heat the oil over medium-high heat. Add the sausage and cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 minutes. Add the onion and cook until it softens and becomes translucent, 3 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the rice, beans, diced tomatoes, chicken broth, and Italian seasoning. Season with salt and pepper to taste. Bring the mixture to a boil and reduce the heat to medium-low. Cover, and simmer until the rice is cooked through, about 15 minutes. Stir in the spinach and cook until it has wilted, about 2 to 3 minutes.
- Serve immediately or store in the refrigerator for up to 3 days.
Can I substitute something other than sausage? Not a fan. PlusI don't eat red meat much. Mostly chicken, turkey, fish or vegan