| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Cajun |
Post3 |
6 |
servings |
INGREDIENTS
| 1 |
ts |
Vegetable oil |
| 1 |
lg |
Onion; (for 1 cup chopped) |
| 1 |
md |
Green bell pepper; (for 1 cup chopped) |
| 1 |
ts |
Minced garlic |
| 1 |
pk |
Turkey kielbasa -; (14 oz) |
| 1 |
cn |
Stewed tomatoes -; (14 1/2 oz) |
| 1 |
cn |
Nonfat chicken broth -; (14 1/2 oz) |
| 3 1/4 |
c |
Instant; (5-minute) rice |
| 1/2 |
ts |
Ground black pepper |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried oregano |
| 1 |
cn |
White beans -; (15 oz) such as Great |
|
|
Northern |
| 1 |
cn |
Red beans -; (15 oz) |
|
|
Hot pepper sauce; optional |
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.
Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Beverly Mills, with
Alicia Ross
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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