Red Beans and Rice

Red Beans and Rice is one of my favorite dishes to make when it is cold outside. Since many of you are probably iced or snowed in, this would be a great meal to make one night this week (that is if you can get to the store)! The following recipe is fairly simple and healthy. It only has 245 calories per serving...not that I am counting calories right now! The recipe calls for andouille sausage, but you can use any sausage you prefer...andouille, beef, turkey, etc. I used Hillshire Farms beef sausage, and I used the entire package because my man happens to like a lot of meat! I also served some fancy Martha White cornbread alongside this tasty dish! Enjoy and maybe this will help warm you up this week!

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• Cooking spray
• 4 ounces andouille sausage, diced
• 1 cup chopped red bell pepper
• 1 cup prechopped onion
• 1 1/2 to 2 teaspoons salt-free Cajun seasoning
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 1 (16-ounce) can dark kidney beans, rinsed and drained
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt

Preparation

Cook rice according to the package directions, omitting salt and fat.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until lightly browned. Using a slotted spoon, transfer sausage to a bowl, and keep warm.

Add bell pepper, onion, Cajun seasoning, thyme, and hot pepper sauce to pan; sauté 3 minutes or until onions are tender. Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans. Add sausage, parsley, and salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally. Serve over rice.

Yield: 4 servings (serving size: about 3/4 cup bean mixture and about 1/2 cup rice)