
Key IngredientPolska Kielbasa Natural Casing Smoked Sausage Rope
AboutThis quick-cooking skillet celebrates the vibrant colors of the summer harvest, with seasonal vegetables like zucchini and corn complementing the naturally hardwood smoked and carefully crafted flavor of Eckrich® Polska Kielbasa Skinless Smoked Sausage. The addition of beans and rice make it a filling, substantial meal, perfect for a weeknight dinner.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
1 Tbsp Olive Oil 1 Medium Yellow Onion, Chopped 1 Small Red Bell Pepper, Sliced 14 Ounces Eckrich® Polska Kielbasa Skinless Smoked Sausage Rope, Cut Into 1/2-Inch Coins 1 Small Zucchini, Cut Into 1/2-Inch-Thick Half Moons 1 Small Yellow Squash, Cut Into 1/2-Inch-Thick Half Moons 1 Cloves Garlic, Minced 1/4 C Low-Sodium Chicken Broth 15 Ounces Black Beans, Rinsed And Drained 2 C Cooked Brown Or White Rice ½ C Corn Kernels, Fresh Or Frozen 1 Tsp Kosher Salt, To Taste 1 Tsp Freshly Ground Black Pepper, To Taste 1 Tbsp Chopped Fresh Cilantro
Key Ingredient
Polska Kielbasa Natural Casing Smoked Sausage Rope


Key IngredientPolska Kielbasa Natural Casing Smoked Sausage Rope
Directions
1HEAT oil in a 12-inch cast-iron skillet over medium-high heat. Add onions and cook, stirring occasionally, for 2 minutes. Stir in bell peppers and sausage and continue to cook until lightly browned, about 2 to 3 minutes. Add zucchini, yellow squash, garlic and broth and cook until tender, about 3 minutes.
2STIR in beans, rice and corn, and cook, stirring occasionally, until just warmed through, about 2 to 3 minutes. Season with salt and pepper.
3TOP with cilantro and serve.
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