Pork and Sausage Brown Rice Skillet

Pork and Sausage Brown Rice Skillet

Fall flavors shine in this skillet full of cozy goodness.

Pork and Sausage Brown Rice Skillet
Makes 4 to 6 Servings
  • 1 tablespoon olive oil
  • ½ pound andouille sausage, sliced crosswise ½ inch thick
  • 2½ teaspoons kosher salt, divided
  • 1½ pounds pork tenderloin, cut into 1-inch chunks
  • ½ cup diced celery
  • ½ cup diced yellow onion
  • 4 cups chicken broth
  • ½ cup water
  • 2 cups brown rice
  • 2 cups diced butternut squash
  • 2 cups chopped fresh collard greens
  • 2 sprigs fresh rosemary
  • Garnish: fresh rosemary
  1. Preheat oven to 375°.
  2. In a 12-inch cast-iron skillet, heat oil over medium heat. Add andouille, and cook, stirring occasionally, until browned and crispy, 5 to 7 minutes. Remove from skillet. Increase heat to medium-high.
  3. Sprinkle 1½ teaspoons salt all over pork, and add to skillet. Cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove from skillet.
  4. Add celery and onion to skillet, and cook over medium heat, stirring occasionally, until almost tender, 2 to 3 minutes. (If mixture begins to burn, add a small amount of broth, and scrape browned bits from bottom of skillet with a wooden spoon.) Stir in broth, ½ cup water, and remaining 1 teaspoon salt; bring to a boil. Stir in rice, squash, greens, and rosemary. Return mixture to a boil. Remove from heat; arrange sausage and pork on top of rice.
  5. Bake until rice and vegetables are tender and lightly golden, 10 to 15 minutes. Garnish with rosemary, if desired.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.