Grilled Italian Sausage with Red Pepper and Red Onion
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COVID-19 is Not Considered a Food-Borne Pathogen
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Perdue Farms Takes Food Safety Protocols Seriously
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In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 25min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 2g||13%|
|Total Carbs 23g||8%|
|Dietary Fiber 3g||12%|
|Vitamin A 25%|
|Vitamin C 80%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tsp. olive oil
1/4 cup water
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 ribs of celery, sliced
4 cloves garlic, minced
1 tsp. dried thyme
1 can (14.5 oz.) reduced sodium chicken broth
1 can (8 oz.) tomato sauce
1 1/4 cups 10-minute cook brown rice (uncooked)
Cut chicken into 2-inch pieces. Cut sausage into 1/4-inch thick rounds.
In a large deep skillet, over medium heat, heat olive oil. Add chicken and sausage; cook stirring occasionally until well-browned and chicken is cooked. Remove from pan and set aside.
In the same pan, add 1/4 cup water, onion, bell peppers, celery, garlic and thyme. Stir over medium heat, loosening browned bits from pan, cooking until vegetables are softened, about 5 minutes.
Stir in broth and tomato sauce. Bring to a boil. Add rice. Cover, reduce heat and cook 10 minutes or until rice is done. (Add additional water in 1/4 cup increments if needed until rice is cooked). Return chicken and sausage to pan. Cover and heat through, about 3 minutes.
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