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.
- 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
- ½ teaspoon salt
- ¼ 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.