4 oz turkey breakfast sausage, removed from casings
1 1/2 cups chopped onions
1 cup chopped red bell pepper
1 oz pine nuts, toasted
1/2 tsp ground cumin
1/2 tsp salt
Cook the rice according to package directions leaving out salt and butter or other fat.
Meanwhile place a large skillet that has been sprayed with nonstick cooking spray over medium-high heat. Cook the sausage until browned, stirring constantly. Remove from pan and set aside.
Coat the pan residue with more cooking spray and cook the onions for 3 minutes. Add the pepper and cook for another 2 minutes or until crisp-tender, stirring frequently. Stir the sausage back into the skillet along with the pine nuts, cumin, and salt.
To serve place the rice on a serving platter and spoon the sausage mixture evenly over all.
Yield: 4 (1 cup) serving
Per serving: 215 calories, 11 g (1 saturated) fat, 8 g protein, 22 g carbs, dietary fiber 3 g, 465 mg sodium, 45 mg cholesterol
NOTE: I do not eat turkey sausage so I use ground beef. Pork sausage will work, also.
Note: File photo