Sausage and Veggie Skillet Supper

By garciamoss

Ingredients

• 8 ounces low-fat kielbasa (sliced into coins)
• 1 tablespoon extra virgin olive oil
• 2 medium onions
• 2 medium zucchini
• 1 large red bell pepper
• 4 ounces green chilies (diced)
• 2 garlic cloves
• 1 ⁄2 teaspoon ground cumin
• 1 ⁄2 teaspoon dried oregano
• 1 ⁄2 teaspoon salt
• 2 cups cooked brown rice
• 1 (15 ounce) can pinto beans
• 1 ⁄2 cup water
• hot sauce

Preparation

Step 1

Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.

Add oil to the pan. Add onions, zucchini, bell pepper, chillies, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.