Rice and Beans with Sausage and Peppers

It was frigid cold here yesterday on the one year anniversary of my father in law's death, so after a visit to the cemetery and some reminiscing about him with my brother in law and his wife, I really felt like some comfort food for dinner.

This is one of those recipes that you can make any time by having stuff on hand in your pantry and freezer. I had some frozen turkey kielbasa and shrimp in the freezer and rice, beans, and tomato sauce on hand in the pantry, so I quickly pulled together this quick version of a Creole sort of beans and rice dish.

Rice and Beans with Sausage and Peppers
Serves 4

2 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1 pound kielbasa, or similar cooked sausage, sliced
1 cup rice, white or brown, NOT quick cooking
1 can crushed tomatoes, 14 ounce size
2 cups water
1 can red or black beans, drained, 14 ounce size
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground black pepper
12 medium large shrimp, peeled and deveined

Heat oil in a large saute pan over medium high heat. Add onion and cook until soft, then add garlic and sausage, allowing sausage to brown on each side. Add rice and cook for 1-2 minutes to allow rice to toast, then add all remaining ingredients except shrimp and gently stir together. Cover and bring to a boil, then reduce heat and simmer until rice is nearly cooked, about 15 minutes. Add shrimp to the casserole, cover, and allow it to simmer a few more minutes until both the shrimp and rice are cooked.


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