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Red Beans and Rice

This is somewhat based on a Spanish rice recipe a friend showed me. It doesn't resemble the creamy Cajun-style red beans, but is more like Jambalaya.
Print Recipe
Servings: 6 people
Course: Main Course
Cuisine: Family Recipe
Ingredients Method

Ingredients
  

  • 1 lb smoked sausage , cut into half moons
  • 1 TB chili paste (optional)
  • 1 medium onion , diced
  • 1 green bell pepper , diced
  • 2 cloves garlic , pressed or diced
  • 1 TB butter or oil
  • 1 cup white or brown rice (uncooked)
  • 1 15 oz can kidney beans , drained and rinsed (sometimes I also add a can of black beans for 2 cans total)
  • 1 15 oz can diced tomatoes (use seasoned ones if you like)
  • 1 cup water
  • 1 cup tomato juice or V8 (use water if you don't have this on hand)

Method
 

  1. In a tall-sided sauce pan, brown the sausage over medium-high heat (add oil if lean or drain after browning as needed). Add chili paste for more spice.
  2. Add onion, garlic, and peppers, and saute until soft.
  3. Once meat and onions are softened, add a tablespoon of butter or oil, then add uncooked rice and brown onion sausage mixture for 2-3 minutes.
  4. Add beans, stir well, then add tomatoes.
  5. Fill the tomato can with 1/2 tomato juice and 1/2 water and pour over the mixture.
  6. Stir well and bring to a boil over medium-high heat. Stir again, turn down heat to medium-low.
  7. Cover and simmer for 30-35 minutes for white rice or 55-60 minutes for brown rice. Stir 2 or 3 times during cooking to make sure all rice gets cooked.
  8. At the end of cooking time (rice should be cooked), turn off heat and let sit for 5-10 minutes to absorb liquid.