Directions:
- Saute sausage in oilve oil, breaking up with spoon & cooking until all traces of pink are gone.
- Drain sausage on paper toweling.
- Drain off all but 2T. of drippings from skillet.
- Add butter to drippings and saute the onion, garlic, peppers & celery.
- Return sausage to skillet.
- Add lemon juice and chicken stock to sausage & veggie mixture and bring to a boil.
- Stir in rice with fork.
- Lower heat, cover & simmer 20 min. or until all liquid is absorbed and the rice is tender.
- Stir in the parmesan.
- Garnish with green onion tops and lemon zest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.32 Kcal (500 kJ) | ||
| Calories from fat | 60.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.77g | 10% | |
|---|---|---|---|
| Cholesterol | 18.35mg | 6% | |
| Sodium | 347.68mg | 14% | |
| Potassium | 181.96mg | 4% | |
| Total Carbs | 5.48g | 2% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 9.04g | 18% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 0.4mg | 2% | |
| Calcium | 86mg | 9% | |
| Amount Per 100 g | |||
| Calories | 92.32 Kcal (387 kJ) | ||
| Calories from fat | 47.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 10% | |
|---|---|---|---|
| Cholesterol | 14.19mg | 6% | |
| Sodium | 269.01mg | 14% | |
| Potassium | 140.78mg | 4% | |
| Total Carbs | 4.24g | 2% | |
| Sugars | 1.82g | 9% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 6.99g | 18% | |
| Vitamin C | 9.2mg | 20% | |
| Iron | 0.3mg | 2% | |
| Calcium | 66.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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