Anything beans and rice is ok with me!
I'm not sure about the tomatoes, but I will trust Lana and at least try it.
Check out her blog . . . click here
Ingredients
- 1 tablespoon olive oil
- 1 onion (1 medium or 1/2 a large)
- 3 cloves garlic
- 1 green bell pepper (1 medium or 1/2 a large)
- 3 ribs celery
- 1 ½ teaspoons fresh thyme leaves (or 3/4 teaspoon dried)
- 2 tablespoons fresh parsley chopped
- 32 ounces canned light red kidney beans drained (2 cans)
- 29 ounces canned diced tomatoes in juice (2 cans)
- 14 ounces turkey kielbasa sliced
- 1 bay leaf
- 2 cups water
- 1 cup rice
- salt and pepper to taste
- Tabasco optional, to finish
Instructions
- In a large, deep skillet, heat the olive oil over medium high heat.
- Add the chopped veggies and saute until soft, about 5-7 minutes.
- Add the thyme, parsley, salt and pepper to taste.
- Add the beans, tomatoes with their juice, kielbasa, and bay leaf.
- Taste for seasoning and adjust if needed.
- Reduce the heat to low, cover and let it simmer while you prepare the rice.
For the rice:
- Bring the water to a boil, add salt (about 1/2 tsp) and rice.
- Stir well, reduce heat to low and cover.
- Cook approximately 20-22 minutes until all water is absorbed.
- Remove the pan from heat and fluff the rice with a fork.
To serve:
- Spoon 1/2 to 1 cup rice into each individual bowl.
- Spoon the red bean mixture over the rice.
- Add a few splashes of Tabasco if desired.
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