ITALIAN SKILLET PILAF

1 pound mild Italian or Polish sausage, cut into 1/2-inch pieces
1 sweet red pepper, cut into julienne strips
1 green pepper, cut into julienne strips
1 large onion, chopped (about 1 cup)
1 clove garlic, minced
1 tablespoon butter or margarine
1 cup Uncle Ben’s Converted Brand Rice
1 (16 ounce) can tomatoes
1/2 teaspoon salt
1 tablespoon red wine vinegar
2 tablespoons grated Parmesan cheese
1/2 teaspoon oregano

Cook sausage in 10-inch skillet over medium heat until brown, 8 to 10 minutes. Drain all but 2 tablespoons drippings. (Add additional oil, if necessary.)

Add peppers, onion and garlic; cook and stir over medium heat until onions are tender, but not brown. Remove and reserve sausage mixture.

Reduce heat to low. Add butter and rice to skillet. Cook and stir until rice is golden, 4 to 5 minutes.

Drain and coarsely chop tomatoes; reserving juices. Add enough water to juice to make 2 1/2 cups liquid. Add liquid, salt and vinegar to rice; bring to a boil. Reduce heat, cover tightly and simmer 20 minutes.

Stir in reserved sausage mixture and tomatoes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Sprinkle with cheese and oregano.

Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Uncle Ben's Pilafs, Pilaus, and Perloos, not dated