Red Beans and Rice

  • 2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 1 green pepper seeded and chopped
  • 3 stalks celery chopped
  • 12 ounces Andouille Sausage chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons Cajun seasoning
  • 2 cans (15.5 oz) red beans drained
  • 2 cups low sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes (optional)
  • 1 cup long grain white rice (uncooked)
Heat oil over medium heat in dutch oven or heavy stock pot. Add onion, pepper, celery and sausage. Cook for 5 minutes or until the onion softens and sausage lightly browns. Reduce heat to medium low. Add garlic, oregano and Cajun seasoning; cook for 1 minute.
Add red beans, chicken broth, tomatoes (if desired) and rice. Make sure that the rice is down in the broth. Stir to combine and bring to low boil. Reduce heat, cover and cook for 15-20 minutes or until rice is tender.

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