Like Meatball Oven Stew, Roland’s Sauerkraut Dish, and Green Pepper Steak this Sausage and Rice Skillet is easy to make low carb. Good home cooking that still works for your diet! This one all you need to do is use riced cauliflower instead of rice.
To avoid the cauliflower taste taking over squeeze as much liquid as possible from your cooked riced cauliflower. Squeeze and squeeze some more.
This recipe came to us from the box I bought at an estate sale. I wish I knew more about it. Someday I will do some research and see if I can find out about the boxes original owner. For now it’s being used and loved by me.
I’m surprised I have never made something like this. I never would have thought to use salsa with smoked sausage. We use smoked sausage rather often because it’s so versatile and delicious.
When picking it up for this recipe I found a Korean BBQ flavor and am excited to experiment with that! I think it would work good in the Green Pepper Steak recipe. Either as a replacement for the steak or an addition. I will keep you posted.
It might surprise you but the only change to this Sausage and Rice Skillet recipe was to use riced cauliflower.
Enough chatter let’s get to the recipe!
Sausage and Rice Skillet
- 1 14 oz package smoked sausage
- 1/2 C chopped onion
- 1/2 C green pepper
- 1 1/2 C long grain rice (or whatever you have on hand)
- 2 C water
- 1 14 oz can stewed tomatoes undrained
- 1 tsp salt
- 1/2 tsp chili powder
- 2/3 C salsa
- 1/2 tsp ground cumin
Cook sausage in skillet over medium heat until it starts to sizzle.
Add onion and green pepper, cook stirring occasionally until tender.
Add rice, mix well. Stir in water, tomatoes, salsa, salt, chili powder, and cumin.
Bring to boil, reduce heat to low. Simmer 20 minutes until liquid is absorbed.