Directions:
- In a large skillet, cook the sausage until no longer pink; drain. Add the zucchini, onion, green pepper, oregano and garlic salt; cook and stir until onion is tender, about 5 minutes. Stir in V8 juice; bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until the vegetables are tender.
- Return to a boil. Stir in rice; cover and remove from the heat. Let stand for 5-7 minutes or until rice is tender. Fluff with a fork. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.56 Kcal (1300 kJ) | ||
| Calories from fat | 158.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.59g | 27% | |
|---|---|---|---|
| Cholesterol | 63.49mg | 21% | |
| Sodium | 765.17mg | 32% | |
| Potassium | 349.02mg | 7% | |
| Total Carbs | 17.02g | 6% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 20.08g | 40% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 7.8mg | 43% | |
| Calcium | 203.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 242.5 Kcal (1015 kJ) | ||
| Calories from fat | 123.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.73g | 27% | |
|---|---|---|---|
| Cholesterol | 49.58mg | 21% | |
| Sodium | 597.48mg | 32% | |
| Potassium | 272.54mg | 7% | |
| Total Carbs | 13.29g | 6% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 1.07g | 5% | |
| Protein | 15.68g | 40% | |
| Vitamin C | 11.1mg | 24% | |
| Iron | 6.1mg | 43% | |
| Calcium | 159mg | 20% | |
* 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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