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Quick Cajun Rice Skillet

Courses: Main Course
Serves: 6 people

Recipe Ingredients

1 teaspoon 5mlVegetable oil
1 teaspoon 5mlOnion - (for 1 cup chopped) (large)
1 teaspoon 5mlGreen bell pepper - (for 1 cup chopped) (medium)
1 teaspoon 5mlMinced garlic
1   Turkey kielbasa - (14 oz)
1   Stewed tomatoes - (14 1/2 oz)
1   Nonfat chicken broth - (14 1/2 oz)
3 1/4 cups 520g / 18ozInstant (5-minute) rice
1/2 teaspoon 2.5mlGround black pepper
1/2 teaspoon 2.5mlDried thyme
1/2 teaspoon 2.5mlDried oregano
1   White beans - (15 oz) such as Great
1   Red beans - (15 oz)
  Hot pepper sauce - optional

Recipe Instructions

Heat oil over medium heat in an extra-deep, 12-inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the green pepper. Add it to the skillet. Add garlic.

Cut sausage into 1/4-inch-thick slices, adding them to the skillet as you slice. Add tomatoes, chicken broth and rice. Bring the mixture to a boil, then reduce the heat to medium. Add black pepper, thyme and oregano. over skillet; cook 4 minutes.

Rinse and drain both cans of beans. After rice has cooked 4 minutes, gently stir in beans. Continue to cook 2 minutes or until beans are hot. Season with hot pepper sauce to taste. Serve at once.

Yield: 6 servings.

St. Louis Post-Dispatch - 11-30-1998 - By Beverly Mills, with Alicia Ross


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