creole skillet (30 min) *videos

THIS TASTES WONDERFUL!!! forget the "box" New Orleans stuff!! cooking the rice in chicken broth...fantastic! flavor explosion.. everything went super well with each other... WILL MAKE THIS AGAIN!!!  Oh..30 minutes. ONE skillet...dinner done! Who can ask for more!

1	medium onion, chopped (3/4 cup)
1	clove garlic, finely chopped
1/2	cup chopped green bell pepper
1/2	lb fully cooked kielbasa sausage, cut lengthwise into fourths, sliced
3	large tomatoes, chopped (2 1/2 cups)
1	cup Progresso® chicken broth (from 32-oz carton)
1/2	teaspoon salt
1/2	teaspoon Cajun seasoning
1 1/2	cups uncooked instant rice
	Red pepper sauce, if desired

1. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, garlic and bell pepper to skillet. Cover; cook 3 to 5 minutes, stirring once, until vegetables are crisp-tender.
2. 2 Stir in kielbasa, tomatoes, broth, salt and Cajun seasoning. Heat to boiling; stir in rice. Heat to boiling; reduce heat to low. Cook 8 to 10 minutes or until rice is tender. Fluff with fork before serving. Serve with pepper sauce.

http://www.bettycrocker.com/recipes/creole-style-skillet-dinner/dd6ebb0e-8e8c-485d-9d63-65b5f93fe052?sr=2&st=7#/?term=30+minute&pi=2&mr=20