Turkey Sausage Zucchini Rice Skillet

• turkey breakfast sausagepatted dry16 oz
• brown rice.1 cup
• zucchinihalved lengthwise and sliced20 oz
• frozen green peas.8 oz
• vegetable broth.3 cup
• parmesan cheesegrated2 oz
• oniondiced1
• garlic powder.1/2 tsp
• dried rosemary.1/2 tsp
• extra-virgin olive oil.4 tsp
• kosher salt.1 tsp
• black pepper.1/2 tsp

Instructions

1. 1Dice the onion and halve and slice the zucchini.
2. 2Do not rinse the turkey sausage. Pat it dry, then season it with the garlic powder, rosemary, half the salt, and the pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Heat the oil in a deep skillet over medium heat. Add the onion and cook for 3-5 minutes, stirring, until translucent and softened.
4. 4Add the sausage and cook for 6-8 minutes, breaking it into small pieces, until browned and the thickest pieces reach 165F (74C). Wash the board, knife, and your hands with soap and water before touching anything else.
5. 5Stir in the brown rice and cook for 1-2 minutes, until fragrant. Add the broth and remaining salt, bring to a gentle simmer, cover, and cook for 25-30 minutes, until the rice is tender and the liquid is nearly absorbed.
6. 6Stir in the zucchini and peas, cover, and cook for 4-6 minutes, until the zucchini is tender-crisp and the peas are hot. Remove from the heat, stir in the parmesan, and taste for seasoning.