Ingredients for Weeknight Red Beans And Rice
- Long Grain Rice
- Canola Oil
- 1 3/4 cups water
- Onion
- Bell Pepper
- Celery
- Smoked Turkey Sausage
- Red Cayenne Pepper
- Cajun Seasoning
- 1 bay leaf
- Garlic
- Diced Tomato
- Red Beans
- Salt to taste
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How to Make Weeknight Red Beans And Rice
- Heat 1 tbsp olive oil or 1 tbsp butter in a medium non-stick pan over medium heat.
- Add 1 cup long-grain white rice and stir in the hot oil until most of the kernels are opaque (about 1 minute).
- Add 1 3/4 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Meanwhile, chop 1/2 medium onion, 1/2 green bell pepper, and 1/2 celery stalk. Mince 2 cloves garlic.
- Heat 2 tbsp olive oil or 2 tbsp butter in a large non-stick pan or Dutch oven over medium heat.
- Add the chopped onion, bell pepper, celery, and minced garlic. Sauté until tender, about 5-7 minutes.
- Add 8 oz sliced turkey smoked sausage and sauté until heated through and slightly browned, about 3-5 minutes.
- Stir in 1/2 tsp black pepper, 1 tsp Cajun seasoning, and 1 bay leaf.
- Continue to stir and sauté for about 3 minutes.
- Add 1 (14.5 oz) can diced tomatoes (undrained) and 1 (15 oz) can red kidney beans (rinsed and drained).
- Add salt and hot sauce to taste.
- Simmer for about 15 minutes, then remove the bay leaf.
- Place about 3/4 cup cooked rice in the bottom of each soup bowl.
- Cover with the red bean mixture.
- Serve immediately with French bread and extra hot sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
18g
Fat
13g
Carbs
14g
