Shelly's Recipe

BEANS AND RICE WITH ANDOUILLE

Category: Stews

2 tbsp canola oil
4 cloves garlic, chopped
1 onion, chopped
1 1/4 cups long-grain rice
1 (15 oz) can chicken broth
1 tsp thyme
1 (12 oz) pkg andouille or Polish sausage links, sliced
1 (16 oz) can seasoned black or chili beans
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground red pepper
3 tbsp chopped cilantro or parsley

Heat oil in large heavy saucepan over medium-high heat; add garlic and onion. Cook, stirring, 2 minutes. Add rice; cook, stirring, until rice is lightly colored, 2 minutes. Pour chicken broth into large measuring cup; add enough water to measure 2 1/2 cups. Pour into rice mixture; stir in thyme. Heat to a boil. Reduce heat to a simmer; simmer until rice is tender, about 15 minutes.

Meanwhile, heat a large skillet over medium heat; add sausage. (Add a little oil, if needed.) Cook until browned on one side, about 2 minutes. Add beans, salt, pepper and red pepper. Cook until hot, 2 minutes. Keep warm. Place rice in large serving bowl; top with sausage and beans. Sprinkle with cilantro.