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Ingredients

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Directions

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  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and reduce the heat to medium-low; cook until soft but not brown, about 5 minutes. Stir in the rice and cook and stir until the outside of the grains are translucent, 3 to 5 minutes.

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  • Coat the inside of a 4-quart slow cooker with cooking spray. Add the rice mixture, broth, and salt; stir to combine. Cover; cook on high-heat setting for 1 hour, 15 minutes.

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  • Just before the rice is done, using the same skillet, cook the sausage over medium heat until browned, 2 to 3 minutes.

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  • Stir the sausage, peas, Parmesan, butter, and pepper into the rice mixture. Turn off cooker; let mixture stand, covered, for 10 minutes. Stir before serving. Top with additional Parmesan, if desired.

Nutrition Facts

272 calories; 11 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 34 mg cholesterol; 432 mg sodium. 128 mg potassium; 29 g carbohydrates; 1 g fiber; 1 g sugar; 14 g protein; 0 g trans fatty acid; 340 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 3 mg iron;

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