Chicken Apple Sausage Skillet (adapted from Rachael Ray)

* 1/4 cup extra-virgin olive oil
* 2 tablespoons butter substitute
* 4 cups long-grain brown rice
* 1 large onion, chopped
* 4 links precooked chicken-apple sausage, cut into 1-inch pieces
* 1 large green bell pepper, chopped
* 2 teaspoons finely chopped garlic
* One 14.5-ounce can diced tomatoes
* Salt and pepper
* 6 cups chicken broth

**This recipes makes 12 SERVINGS, so unless you are serving a crowd, you will probably want to cut the recipe in half or save half for the freezer like I did!**

1.) In a large, deep skillet, heat the olive oil and butter substitute over medium-high heat. Add the rice and onion and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the chicken sausage, bell pepper and garlic and cook, stirring, until the vegetables are softened, about 3 minutes. Remove from the heat and stir in the tomatoes and their juices; season with salt and pepper. Transfer two-thirds of the rice mixture to a bowl; let cool. Stir 2 cups chicken broth into the rice in the skillet.

2.) Cook one meal now: Bring the rice mixture to a boil, lower the heat, cover and simmer until the rice is tender, about 17 minutes.

FOR FREEZING LEFTOVERS:
3.) Freeze two meals for later: Divide the rice mixture in the bowl between 2 resealable 1-gallon freezer bags. Pour 2 cups chicken broth into each freezer bag; seal, label and freeze. THAW 1 bag of shrimp and 1 bag of rice per meal in the refrigerator overnight. Cook as directed in Step 3.

Number of Servings: 12

Recipe submitted by SparkPeople user FLABULOUSLY.