I’ve made this tasty recipe a few times now, but it was one of those dishes I always forgot to take pictures and get around to writing a post. Well, no more – this is far too good to keep hidden any longer!
Like risotto, the fun thing about these skillets that use rice as the “bed” is how much you can mix and match different ingredients and still get an awesome meal out of it. I have used broccoli and mushrooms as the vegetable in this in the past, and both times it was completely different, yet still delicious. Zucchini is my favorite veggie for the skillet though, so that’s what we are going with here!
I originally found this recipe here, so check out the original if you’d like! Mine isn’t much different so I can’t take credit for it…
Ingredients (serves 4)
- 3 large chicken sausages (make sure they are gluten free!)
- 3 small zucchini, cubed
- 1 tsp onion flakes
- 1/4 tsp cayenne pepper
- 1 can stewed tomatoes
- Hot cooked rice (I used white rice)
1. In a Dutch oven or large skillet, cook the chicken sausage over medium to medium-high heat until no longer pink on the inside. This will probably take from 10-15 minutes depending on the size of the sausages.
2. When the chicken sausage is done cooking, remove from pan and cut into smaller pieces, about 1/4″ each.
3. Return the freshly-cut chicken sausage to the Dutch oven and add the zucchini and cook for 2-3 minutes.
4. Add in the stewed tomatoes, onion flakes, and cayenne pepper. Stir together, reduce heat, cover, and simmer for 12-15 minutes until the zucchini is tender.
5. Cover 4 medium plates with a base of hot cooked rice and pour the tomato/chicken sausage mixture over each plate.
6. Serve and enjoy!