San Antonio Skillet Supper
1/2 pound any type low-fat smoked sausage
1 cup uncooked rice
14 ounces diced regular canned tomatoes
8 ounces ranch-style beans, drained
picante sauce to taste
Cut sausage in half lengthwise; cut crosswise into 1/4-inch slices.
In a 10-inch skillet, combine rice and sausage; saute. Add remaining
ingredients and mix well, breaking up tomatoes with a spoon.
Add 1 cup water, picante sauce and drained beans. Stir. Bring to
a boil; reduce heat, cover and simmer 20 minutes. Remove from
heat; let stand covered for 5 minutes. Top, if desired, with sliced
avocado, sour cream, and chopped fresh cilantro. Serve.
This is a great dish for a camp-out meal. It is also very good,
low fat, quick , and easy. Save the liquid from the drained beans
and add water to it to make the 1 cup needed.