1. In a large frying pan, cook sausage over medium-high heat, breaking into small pieces, approximately 4 minutes or until browned. 2. Drain. 3. Add garlic, onion, zucchini, oregano, salt and pepper. 4. Continue to cook over medium heat, stirring often, approximately 3 minutes or until the vegetables are softened. 5. Add rice. 6. Mix well. 7. Add 3 cups (750 ml) chicken stock. 8. Bring to a boil. 9. Reduce heat to medium-low. 10. Cover, cook for 15 minutes, stirring once. 11. Add the remainder of the chicken stock, stirring often and simmer approximately 5 minutes or until rice is tender and creamy. 12. Add tomato, Parmesan cheese and parsley. 13. Stir. 14. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
