CHEF JEFF — ONE BYTE AT A TIME: Quick Beans and RiceBeans and rice doesn’t need to be an all-day affair.
By: Herald Staff Report,
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.
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