I am slightly obsessed with one pot meals. Instead of slaving over three dishes I only have one which means one pot to clean and the plates that we eat in. It saves me time and it is easy.
After moving to Bermuda I discovered rice and peas – I use kidney beans. I love this dish especially when I was pregnant. I have never thought of adding anything else to the dish and then I added sausage. Most recipes use cooked rice or instant rice. I make mine all in one pot in under thirty minutes, no need to cook rice in another pot and then adding it to this dish.
I sauteed the sausage for about two minutes and then added onion and bell peppers until the onion is soft and translucent. Then I added the garlic and sauteed for about a minute. Then the rice and stirred until the rice was coated in everything. I followed this with the chicken stock and brought it to a boil, reduced heat and let it cook through. Add the beans and stir to mix with the rice.
You can serve this with a salad or cooked vegetables.
Red Beans and Rice with Sausage
Ingredients
- 1 tablespoon olive oil
- 1 lb smoked beef sausage sliced into ½-inch pieces
- 1 onion chopped
- 1 green pepper chopped
- 1 clove garlic minced
- 2 cups chicken stock
- 1 teaspoon thyme
- 1 15.5-ounce can red kidney beans
- 1 cup jasmine rice
Instructions
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Add the olive oil to heavy bottom skillet. Add the sliced sausage and cook for about 5 minutes.
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Add the onion and green pepper. Cook 5 minutes, or until the onions are translucent. Add the garlic and thyme. Cook until fragrant, about 1 minute.
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Add the rice and beans. Stir. Add the stock and bring to a boil over medium-high heat. Reduce the heat to a simmer.
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Cover and cook for 12 to 15 minutes, or until the rice is tender.
