This is a wonderful dish I invented recently, a variation of the traditional red beans & rice. You can use any sausage or kielbasa although I prefer a nice smoked sausage found in any local store. Easy to prepare and even easier to customize depending on your tastes.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ready In: 40 minutes
- 2 tablespoons olive oil
- 1 cup water
- 1/2 cup uncooked white enriched rice (do not use instant rice)
- 4 sausages (kielbasa, polish sausage, smoked sausage, whatever)
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 2 stalks celery, cut in half lengthwise and chopped
- 1 clove garlic, chopped or use garlic press
- 1 can kidney beans or small red beans (drained) (3/4 cup of uncooked beans, precooked)
- 1/2 can (8Oz) diced tomatoes, do not drain
- 1/2 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1 teaspoon chili powder *see variations listed below
- salt to taste
Combine oregano, salt, pepper, cumin, and chili powder and set aside. Chop onion, celery, and bell pepper, set aside. Cut sausage in half lengthwise, cut diagonally into 1/4 inch slices.
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Heat oil in a large skillet over low heat
- Cook sausage for 5 minutes
- Stir in onion, bell peppers, and garlic, saute until veggies are tender
- Add cooked beans and tomatoes, stir on low heat for 5 minutes
- Add the season mix previously set aside and stir, do this right before serving for best flavor
Spoon the sausage combination on top of a bed of rice, top off with fresh parsley.
-Substitute chili powder for Cajun seasoning for southern variation
-Substitute chili powder for chipolte powder for south western variation