Ingredients Jump to Instructions ↓

  1. 1 (3 1/2-ounce) bag boil-in-bag long-grain rice Cooking spray

  2. 4 ounces andouille sausage, diced

  3. 1 cup chopped red bell pepper

  4. 1 cup prechopped onion

  5. 1 1/2 to 2 teaspoons salt-free Cajun seasoning

  6. 1 teaspoon dried thyme leaves

  7. 1/2 teaspoon hot pepper sauce (such as Tabasco)

  8. 1 (16-ounce) can dark kidney beans, rinsed and drained

  9. 1 (14-ounce) can fat-free, less-sodium chicken broth

  10. 1/4 cup chopped fresh parsley

  11. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Cook rice according to the package directions, omitting salt and fat. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until lightly browned. Using a slotted spoon, transfer sausage to a bowl, and keep warm. Add bell pepper, onion, Cajun seasoning, thyme, and hot pepper sauce to pan; sauté 3 minutes or until onions are tender. Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans. Add sausage, parsley, and salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally. Serve over rice. Kitchen Notes While the beans and rice simmer, prepare and bake a corn bread mix for a quick and easy side.


Send feedback