Smoked Sausage and Chunky Vegetables
4 cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
3/4 lb. 97% fat-free smoked sausage, sliced
1 medium onion, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced
1/3 cup water
1/2 tsp. dried thyme leaves
1 1/2 tsps. Worcestershire sauce
While rice is cooking, spray non-stick Dutch oven or 12-inch skillet with nonstick cooking spray. Heat over high heat until hot. Add sausage; cook and stir 2 minutes. Reduce heat to medium-high; add onion and bell pepper. Cook an additional 2 minutes.
Add all remaining ingredients; mix well. Bring to a boil. Reduce heat to medium; cover tightly and cook 4 to 6 minutes or until vegetables are crisp-tender.
Serve over rice.