Red Beans And Rice With Kielbasa
serves 2-4
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1 cup basmati rice
2 tablespoons olive oil
1/2 pound kielbasa, chopped
1/2 onion, finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1 bay leaf
2 15-ounce cans of red kidney beans, rinsed and drained
1/2 cup low-sodium chicken broth
prep: 15 minutes
total: 40 minutes
colander
medium saucepan with cover
can opener
large sauté pan
1. Rinse the rice with cold water. Drain the water. Then, in a medium saucepan, combine the rice with 2 cups of fresh, cold water and a pinch of salt. Bring it to a boil over high heat and leave it uncovered for 1 minute. Turn the heat to low and cover. Cook until the most of the water is absorbed and the grains are tender, 15-20 minutes. Take it off the heat and let it rest, covered, 5-10 minutes. Fluff with a fork.
2. Meanwhile, prep the other ingredients. Heat the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the kielbasa, onion, cumin, bay leaf and red pepper flakes. Sauté until the onion and pepper are soft, 8-10 minutes.
3. Add the beans and enough chicken broth to come halfway up the sides of the beans. Simmer until the beans thicken and most of the broth is gone, 10-15 minutes. Serve the beans over the rice.
2. Meanwhile, prep the other ingredients. Heat the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the kielbasa, onion, cumin, bay leaf and red pepper flakes. Sauté until the onion and pepper are soft, 8-10 minutes.
3. Add the beans and enough chicken broth to come halfway up the sides of the beans. Simmer until the beans thicken and most of the broth is gone, 10-15 minutes. Serve the beans over the rice.
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