Confetti Kielbasa Skillet

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Here's one of my husband's favorite dishes. When it's in season, substitute fresh corn for frozen. Add a dash of cayenne pepper if you like a little heat. —Sheila Gomez, Shawnee, Kansas
from tasteofhome.com

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Ingredients

  • 1 tablespoon canola oil
  • 7 ounces smoked turkey kielbasa, cut into 1/4-inch slices
  • 1 medium onion, halved and sliced
  • 1/2 cup sliced baby portobello mushrooms
  • 2 garlic cloves, minced
  • 1/2 cup reduced-sodium chicken broth
  • 3/4 teaspoon Mrs. Dash Garlic & Herb seasoning blend
  • 1 can (15 ounces) no-salt-added black beans, rinsed and drained
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1 cup frozen corn
  • 1/2 cup chopped roasted sweet red peppers
  • 4 teaspoons minced fresh cilantro

Preparation

Step 1


1. In a large skillet, heat oil over medium-high heat. Add kielbasa, onion and mushrooms; cook and stir 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
2. Add broth and seasoning blend, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated. Stir in remaining ingredients; heat through. Yield: 4 servings.

Nutritional Facts

1-1/4 cups equals 347 calories, 9 g fat (1 g saturated fat), 31 mg cholesterol, 692 mg sodium, 45 g carbohydrate, 7 g fiber, 18 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.
Wine Pairings
Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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