Fall flavors shine in this skillet full of cozy goodness.
Pork and Sausage Brown Rice Skillet
Makes 4 to 6 Servings
Ingredients
- 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
Instructions
- Preheat oven to 375°.
- 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.
- 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.
- 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.
- Bake until rice and vegetables are tender and lightly golden, 10 to 15 minutes. Garnish with rosemary, if desired.
