| Easy Italian Skillet Supper
Makes 4 servings | | | | Ingredients | | 1 | pound Italian sausage, casing removed and crumbled, or ground beef | | 1 | medium onion, cut into wedges | | 1 | medium green bell pepper, cut into strips | | 2 | cloves garlic, minced | | 1 | (6.8-ounce) package RICE-A-RONI® Spanish Rice | | 2 | tablespoons margarine or butter | | 1 | (14-1/2-ounce) can diced tomatoes, undrained | | 1/2 | cup sliced pimiento-stuffed olives | | 1 | teaspoon dried oregano | | | | | | | | Prep Time | 10 minutes | | Cook Time | 30 minutes | | | | | | | 1. In large skillet, sauté sausage, onion, bell pepper and garlic until sausage is well cooked. Remove with slotted spoon; set aside. | | 2. In same skillet over medium heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown. | | 3. Slowly stir in 2 cups water, tomatoes, olives, oregano and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender. Stir in sausage mixture; serve. | | | | Tip Only canned whole tomatoes on hand? Simply snip them directly in the can using kitchen shears. | | |
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