Sausage Zucchini and Brown Rice Skillet

Ingredients

• 1 1/2 Tbsp olive oil
• 3/4 cup finely chopped yellow onion
• 2 cups halved and sliced zucchini
• 1 cup chopped green bell pepper
• 2 cloves garlic, minced
• 8 oz. smoked turkey sausage, sliced
• 1 1/2 cups instant brown rice
• 1 can diced tomatoes
• 1 1/2 cups low-sodium chicken broth
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1/8 tsp tsp cayenne pepper, optional
• Salt and freshly ground black pepper
• 1 can black beans, drained and rinsed
• 1 Tbsp chopped fresh parsley
• 3/4 cup shredded cheddar or Mexican blend cheese, optional

Directions

1. Set a 12-inch non-stick skillet that is at least 2-inches deep over medium-high heat, and warm the olive oil. Add the yellow onion and cook, stirring often, for 4 minutes.
2. Stir in the zucchini, bell pepper, and garlic, and cook for 2 minutes more. Move the vegetables to 1 side of the skillet, nudging that side a little away from the strongest heat if you can. Add the sausage to the open side of the pan and cook, turning it now and then, until it begins to brown, about 3 minutes.
3. Add the rice, tomatoes, and chicken broth. Sprinkle in the chili powder, cumin, thyme, cayenne pepper, plus salt and pepper to taste. Stir everything together, add the black beans, and bring the mixture to a boil.
4. Put the lid on the pan and lower the heat to medium. Let it bubble gently for 5 – 6 minutes, then take it off the heat, toss everything together, and let it sit for 8 – 10 minutes, until the rice is tender. If you’d like, drain away any extra liquid. Fold in the parsley and serve warm with cheese.