While meat is a rarity in our house, I do go for pre-cooked chicken sausage somewhat frequently – especially the “sweet apple” version of the Hannaford Nature’s Promise store brand.
Chicken Sausage & Rice Skillet
Prep Time: 5 minutes l Cook Time: 25 minutes l Servings: 4
Ingredients
- 2-3 cups Brown or white rice, cooked
- 12 oz package Chicken sausage
- 8 oz Baby bella or white button mushrooms, chopped
- 1 Yellow onion, chopped
- 1 Red bell pepper, chopped
- 1 Green bell pepper, chopped
- 1 Tbsp. Soy sauce
- 1 tsp. Maple syrup
- 1 tsp. Sriracha
- Optional: 1 cup spinach or arugula, chopped or torn
Instructions
- Add a drizzle of oil to a large skillet on medium-low heat. Once hot, add the chicken sausage to the pan, turning periodically to brown on each side (about 2 minutes per side). Remove the browned sausage from the skillet and set aside.
- Add mushrooms, onions, and bell peppers to the skillet and cook, covered, stirring occasionally. The veggies should be tender and lightly browned after about 7-10 minutes.
- Meanwhile, slice each piece of sausage down the middle lengthwise, and then cut into small, half moon pieces.
- When the veggies are cooked to your liking, return the sausage to the skillet. Add soy sauce, maple syrup, and sriracha, stirring to coat.
- Mix your cooked rice into the skillet. If using greens, add those, too. Season with additional soy sauce, maple syrup, and/or sriracha according to your preference, and serve.
