Skillet Sausage Casserole

• 1/2 cup uncooked brown rice
• 1/2 (12-ounce) package 50%-less-fat breakfast sausage
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped red bell pepper
• 1/2 cup sliced carrot
• 1 poblano chile, cut into strips
• 1 (8-ounce) package pre-sliced mushrooms
• 1 cup frozen whole-kernel corn, thawed and drained
• 1 teaspoon beef-flavored bouillon granules
• 3/4 teaspoon dried thyme
• 1/8 teaspoon ground red pepper
• 3/4 cup chopped fresh parsley
• 2 teaspoons olive oil
• 1/4 teaspoon salt

1. Cook rice according to package directions, omitting salt and fat.
2. Cook sausage in a large nonstick skillet over medium-high heat 4 minutes, stirring to crumble. Set aside.
3. Add onion and next 3 ingredients to pan; cook 4 minutes or until onion is tender, stirring frequently. Add mushrooms and next 4 ingredients; cook 4 minutes or until carrot is crisp-tender.
4. Remove from heat; stir in sausage, parsley, oil, and salt. Cover and let stand 3 minutes. Toss with rice.

brown rice, sausage, onion, red bell pepper, carrot, poblano chile, mushrooms, corn, beefflavored bouillon granules, thyme, ground red pepper, parsley, olive oil, salt

Taken from www.myrecipes.com/recipe/skillet-sausage-casserole (may not work)