“Hearty and easy. I whipped this recipe up with the few ingredients I had and my boyfriend loved it. It's so easy he can make it!” - by Tiffany
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Pour brown rice and water into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes.
- Preheat a skillet over medium-high heat. Add turkey sausage, and cook until well browned on the outside, and no longer pink on the inside. Remove cooked sausage, then stir in garlic and onion. Cook for a few minutes until the onion softens and begins to turn translucent. Add green pepper and cook for 2 minutes.
- Pour in half of the vegetable stock along with the tomatoes and pimiento. Season to taste with red pepper flakes, Cajun seasoning, and pepper. Cook until the liquid has almost completely evaporated. Stir in sausage with remaining vegetable broth, and simmer until all is hot. Serve sausage mixture over brown rice.
Nutrition
Amount Per Serving (2 total)
- Calories
- 459 cal
- 23%
- Fat
- 6.2 g
- 9%
- Carbs
- 87.1 g
- 28%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"I made this as directed with hot turkey sausage, but did make one small substitution: 1 c diced tomatoes instead of the grape tomatoes since I didn't have any on hand. I enjoyed this and will make i..." See moret again. I used a leaner turkey sausage. Since the recipe doesn't call for any oil or cooking spray when you brown the sausage or the cook the garlic/onions/peppers, I assumed it was because I was supposed to cook the vegetables in the fat that cooked out of the sausage. I had no cooked-out fat, so I added a small amount of olive oil to the skillet instead. This worked out well for me. In the future, I might grill the sausage outdoors, then slice and add to the vegetable mixture at the end. Thanks, tiffschrie!"
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