Easy And Delicious Rosemary Sausage and Rice Skillet Recipe

YMC challenged ten members to get creative in the kitchen. Each person had to add their own unique twist to the recipe included on the back of the Club House Recipe Inspirations package. Here is the winning recipe Yashy Murphy came up with.

I was expecting to have to make this dish at least twice to get it right. But guess what? What you see is my first attempt!

The spices and herbs that came with the Club House Inspirations Rosemary Glazed Pork Tenderloin with Carrots packet tasted fresh and they were the right amount required for our dish. I would have never thought to mix these spices together with pork and I was shocked that a packet of spices and herbs mixed in with only five other ingredients yielded a dish that tasted this gourmet.

I really loved the convenience of it all. I didn't need to spend extra time chopping or measuring herbs and spices. Spices were pre-measured and I only had to  supply a few basic ingredients. This recipe should take no longer than 20 minutes—including prep work.

Ingredients:

1 package Club House Inspirations Rosemary Glazed Pork Tenderloin with Carrots
2 tomatoes (or a handful of baby tomatoes)
10 baby carrots
6 sausages
2 cups of cooked rice
1/4 cup of stock (vegetable or meat based)

  Mix the Club House Inspiration spices together in a bowl and set aside.

  Next cut up sausages in 1-inch pieces and toss into a warm skillet on the stove. Add in the carrots and let it all saute.

  Once the sausage is cooked add in the 2 cups of cooked rice, 1/4 cup of stock, and tomatoes. If you used whole tomatoes, make sure they were cut into smaller pieces.

  Mix everything together for 3 minutes and serve!

Serves 4