1 package (12 ounces) fully cooked spicy chicken sausage links, halved lengthwise and cut into 1/2-inch slices
1 tablespoon olive oil
2 medium yellow summer squash, chopped
2 medium zucchini, chopped
1 large sweet red pepper, chopped
1 medium onion, chopped
1 medium tart apple, cut into 1/4-inch slices
1 garlic clove, minced
1/2 teaspoon salt
1 package (8.80 ounces) ready-to-serve brown rice
1 can (15 ounces) black beans, rinsed and drained
1/4 to 1/2 cup water
In a large nonstick skillet, cook sausage over medium-high heat, turning occasionally, until lightly browned. Remove from skillet.
In the same skillet, heat oil over medium-high heat. Saute squash, zucchini, pepper, onion, apple, garlic and salt until the vegetables are tender, 5-7 minutes. Add rice, beans, 1/4 cup water and sausage; cook and stir until heated through, about 5 minutes, adding more water if needed.
Test Kitchen tips
If making rice from scratch, you'll need about 2 cups cooked rice.
Skip the sausage and add more beans to make a meatless version.