red beans and rice

ingredients

• 1 package (14 oz.) Eckrich smoked sausage, cut into ¼” slices
• 1 tbsp cooking oil
• 1 green bell pepper
• 1 tsp salt
• 1 tsp paprika
• ½ tsp dried oregano
• ½ tsp dried thyme
• ½ tsp dried basil
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp black pepper
• 1 can (15 oz.) fire roasted diced tomatoes, undrained
• 1 can kidney beans, well rinsed using a colander
• 1 cup long grain white rice
• 2 cups chicken broth

instructions

1. add the sausage and cooking oil to a deep pot and sauté over medium heat until the sausage is browned.
2. while the sausage is cooking, dice the bell pepper. add the bell pepper to the skillet and continue to sauté for about one more minute.
3. add the dry spices to the pot and continue to sauté for one minute more to toast the spices.
4. add the fire roasted diced tomatoes (with juices), rinsed kidney beans, rice, and chicken broth to the skillet. stir to combine and dissolve any browned bits off the bottom of the skillet.
5. place a lid on the pot, turn the heat up to medium-high. allow the mixture to come to a full boil then turn the heat down to low for 20-25 minutes.
6. remove the pot from the heat and let it rest, with the lid on, for an additional 5 minutes. stir well to redistribute the rice and sausage throughout.
7. serves 4.

source

• my mom