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Sausage and Veggie Skillet Supper

8 ounces low-fat kielbasa (sliced into coins)
1 tablespoon extra virgin olive oil
2 medium onions
2 medium zucchini
1 large red bell pepper
4 ounces green chilies (diced)
2 garlic cloves
12 teaspoon ground cumin
12 teaspoon dried oregano
12 teaspoon salt
2 cups cooked brown rice
1 (15 ounce) can pinto beans
12 cup water
hot sauce


Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate. Add oil to the pan. Add onions, zucchini, bell pepper, chillies, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.

Source: www.food.com