Last night I tried something new for supper. It was more of a “clean out everything you have” kind of meal, but turned out really well. While there was butter involved, there was no potatoes and gravy so that was pretty much a win-win in the find-new-ideas-for-supper department. It was one skillet, toddler approved, and when it was done, I had five dirty dishes: pan, rubber spatula I used to stir, cutting board, knife to cut veggies, and sausage, and a bowl to put the squash and sausage it once it was cooked. (And the answer is yes. Yes I do plan supper based on how many dishes I will have to wash afterwards!)
I used Rice-A-Roni Mexican Rice, squash cut into quarter/half inch cubes, half of a can of black beans that I drained the juice from, half a pack of smoked sausage, and a quarter can of corn. I used the rest of the can of corn to make creamed corn to go with it. It really didn’t need a side dish, but my little girl requested corn for supper and I didn’t want to waste three-quarters of a can of corn. I saved the other half can of black beans for another night. You can add them to almost any recipe to “beef” it up.
First, I cut up the squash and got it into a large skillet with some butter and seasoning. I used salt, pepper, and some Mexican seasonings I had on hand: chili powder, cumin, paprika. I think salt and pepper would have been sufficient, but the Mexican seasoning did give it a little more flavor. If you do decide to add the extra flavor, make sure you go light as these are pretty strong seasonings.
As the squash cooked, I cut up the sausage. I did pretty thin slices because I like the extra crunch it gives when fried. For time sake, you can always cut them a little thicker. If you have a larger family, you may also want to use the whole pack of sausage here so that everyone gets a good amount of meat.
When the squash was cooked enough to still have a bit of a crunch, I took it off the heat and put it into a bowl on the side. I added the sausage to the same skillet and fried it until it was crunchy. I added it to the bowl of squash.
Now, if you’ve made it to here, it’s smooth sailing from here on. Get the Mexican rice cooking according to the package directions. After the water has reduced, add the sausage and squash along with the canned veggies. Again, if you have a larger family, you may want to add the entire can of corn and beans to stretch your meal a little further.
It was definitely toddler and husband approved which always excites me! If it had been for my husband and I only, I probably would have added some peppers for spice, onions, and maybe even a can tomatos or chilis! But definitely still a winning dish with minimal ingredients.
I did feed Andie leftovers tonight. She usually eats the same things as us, but this just wasn’t a good recipe for a baby to gobble up, so she ate chicken stew left from lunch.
Otherwise, this was a great and easy recipe. It can be made on a night that you have little prep/clean up time. Or even the night that you forgot to thaw any meat and need to use the sausage in your fridge and veggies going bad on your counter.
- 1 Box Rice-A-Roni Mexican Rice
- 1 yellow squash
- Half can of strained black beans
- Quarter/half can strained corn
- Half pack smoked sausage
- Butter/oil for frying
- Slice Squash into half inch cubes and add to frying pan with butter and seasonings of your choice. Cook until tender. Remove from heat!
- Slice sausage and fry until brown/crunchy. Remove from heat.
- Cook rice according to box. Add all ingredients back into rice including canned veggies.
- Stir well and Enjoy!