Ingredients
-
1 1/2
-
1
-
2 3/4
-
1
-
1
-
3
-
2
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Weeknight Red Beans and Rice, A quick way to serve a nutritious, but delicious meal., 1/25/21: This recipe is still in rotation at our house. Tonight used a can of Blue Runner red beans with a Creole cream base and a can of kidney beans. I think that’s the best version I’ve ever made. Original review from 2010: This really is easy enough for a weeknight! I whipped it up one night after work, and it was tasty, delicious, and quick. I left out the bay leaf because I didn’t have one, and added a can of Rotel tomatoes for a little extra spice. We’ll definitely be making this again!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat 1 Tbsp Oil or Butter in Medium Non-Stick Pan That Has a Lid. |
|
2
Done
|
Add Rice and Stir in the Hot Oil Until Most of the Kernels Are Opaque. |
|
3
Done
|
Add Water and Bring to a Boil. |
|
4
Done
|
Reduce to a Simmer, Cover, and Cook For 15 Minutes. |
|
5
Done
|
If Using Brown Rice, Increase Water and Cooking Time Slightly Meanwhile Dice Vegetables. |
|
6
Done
|
Heat 2 Tbsp Oil or Butter in a Large Non-Stick Pan or Dutch Oven. |
|
7
Done
|
Add the Diced Onion, Bell Pepper, Celery and Garlic. |
|
8
Done
|
Saute Until Tender. |
|
9
Done
|
Add the Sliced Turkey Smoked Sausage and Saute Until Heated Through and Slightly Browned. |
|
10
Done
|
Add Pepper, Seasoning and Bay Leaf. |
