This is a great side dish for a pot-luck dinner or backyard BBQ. As a main dish serve with a tossed salad loaded with fresh veggies for a complete meal. You can assemble this dish the night before through step 4 (do not add broth), and refrigerate. Stir in broth just before baking.
1) Heat the chopped pecans in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted. Remove from skillet.
2) Brown sausage in same skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon; reserve drippings in skillet.
3) Melt butter in hot drippings over medium heat. Add onion and celery and saute 10 to 15 minutes or until celery is tender.
4) Remove 1 seasoning packet from rice mixes; reserve for another use. Combine sausage, vegetable mixture, remaining seasoning packet, rice and next 3 ingredients into the skillet. Pour mixture into a lightly greased 13- x 9 inch baking dish.
5)Stir in chicken broth until well blended. Bake, covered, at 325 degrees for 1 hour or until liquid is almost absorbed. Let stand 5 minutes. Sprinkle chopped pecans on top.
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 57 (75%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||8 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 3.8mg||1 %|
|Sodium 256.6mg||9 %|
|Potassium 158.7mg||4 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 2.2g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 76
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