I got this recipe from Red Gold and have to tell you, it’s one of the best “skillet dinners” that I’ve ever made.  Personally, I think the secret is that it uses vegetable juice instead of tomato juice.  Give it a try and let me know what you think.

INGREDIENTS

• 1 pound bulk Italian sausage
• 1/2 cup chopped green bell pepper
• 1 medium onion, chopped
• 1 14.5 oz can Red Gold® Diced Tomatoes
• 2 cup vegetable juice
• 1 1/2 cups instant white rice
• 1 cup shredded mozzarella cheese

DIRECTIONS

• In large skillet cook sausage until no longer pink, 4 to 6 minutes. Drain off excess fat.
• Add green bell pepper and onion; cook until crisp.
• Add Red Gold® Diced Tomatoes and vegetable juice; cook and stir until mixture boils.
• Remove from heat and stir in rice.
• Cover and let stand 6 to 8 minutes or until liquid is absorbed.
• Sprinkle with cheese; cover and let stand until cheese is melted.

Servings: 6 Prep time: 10 min. Cook time: 20 min.

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