Ingredients
Imperial Metric
2 tbsp. canola oil
1 lb. extra-lean sweet Italian sausage, cut into 1-inch pieces
1 onion, chopped
2 cloves garlic, minced
1 can (284 mL) CAMPBELL'S® Condensed Soup Roasted Red Peppers and Tomatoes
1 3/4 cups water
3/4 cup white or long-grain brown rice (8 or 10-minute quick-cooking variety)
2 small red peppers, finely chopped
1/2 cup grated Mozzarella cheese made from partly skimmed milk
1/4 cup fresh basil, chopped
Preparation
Heat oil in a large non-stick skillet over medium-high heat. Sauté sausage and onion, stirring often, for 5 minutes, until sausage is no longer pink; drain off fat. Add garlic and cook, stirring often, for 1 minute. Transfer to a plate. Reduce heat to medium.
Stir in soup and water. Cook, stirring often, until boiling. Add the rice. Simmer, covered, stirring occasionally over medium-low heat for 10 minutes.
Stir in peppers and sausage; simmer, covered, for 5 minutes until sausage is cooked through, peppers are semi-tender, semi-crisp and rice is tender. Remove from heat. Sprinkle with cheese; let stand with the lid on for 5 minutes, until liquid is absorbed. Sprinkle with basil.