CHEF JEFF — ONE BYTE AT A TIME: Quick Beans and Rice

Beans and rice doesn’t need to be an all-day affair.

Quick Beans and Rice

2 tablespoons canola oil

4 cloves garlic, chopped

1 onion, chopped

1¼ cups long-grain rice

1 15-ounce can chicken broth

1 teaspoon thyme

1 12-ounce package andouille links, sliced

1 16-ounce can seasoned black or chili beans

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

3 tablespoons chopped cilantro or parsley

Heat oil in heavy saucepan over medium heat; add garlic and onion. Cook for 2 minutes. Add rice; cook until rice is lightly colored. Pour broth into large measuring cup; add water to measure 2½ cups. Pour into rice; stir in thyme. Heat to boil. Simmer until rice is tender. Heat skillet over medium heat; add sausage. Brown one side. Add beans, salt, pepper and red pepper. Cook until hot. Place rice in bowl; top with sausage, beans and cilantro.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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