• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Rice and Beans with Sausage and Peppers

January 26, 2009 | Beans & Grains, Meat & Poultry, One Dish Meals


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.

Rice and Beans with Sausage and Peppers
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.

 

Leave a Reply

Rate this recipe:  



Restaurant Reviews

  • north
  • ma peche new york sweetbreads
  • capital grille denver
  • sushi den sashimi lunch
  • root down denver gnocchi
  • stoic and genuine denver oysters-1
  • earls kitchen

My Cookbooks

TASTING_COLORADO_FRONTCOVER

Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected

Archives