WEEKNIGHT RED BEANS AND RICE
Make and share this Weeknight Red Beans and Rice recipe from Food.com.
Provided by PanNan
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 tbsp oil or butter in medium non-stick pan (that has a lid).
- Add rice and stir in the hot oil until most of the kernels are opaque.
- Add water and bring to a boil.
- Reduce to a simmer, cover, and cook for 15 minutes.
- (If using brown rice, increase water and cooking time slightly) Meanwhile dice vegetables.
- Heat 2 tbsp oil or butter in a large non-stick pan or Dutch oven.
- Add the diced onion, bell pepper, celery and garlic.
- Saute until tender.
- Add the sliced turkey smoked sausage and saute until heated through and slightly browned.
- Add pepper, seasoning and bay leaf.
- Continue to stir and saute for about three minutes.
- Add diced tomatoes and canned beans (do not drain).
- Add salt, pepper and hot sauce to taste.
- Simmer about 15 minutes, then remove bay leaf.
- Place about 3/4 cup rice in the bottom of a soup bowl.
- Cover with red bean mixture.
- Serve with French bread and pass more hot sauce.
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