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Red Beans and Rice with Sausage

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

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Princess Tafadzwa

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

  1. Add the olive oil to heavy bottom skillet. Add the sliced sausage and cook for about 5 minutes.
  2. 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.
  3. Add the rice and beans. Stir. Add the stock and bring to a boil over medium-high heat. Reduce the heat to a simmer.
  4. Cover and cook for 12 to 15 minutes, or until the rice is tender.

 

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