Andouille Rice and White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Serve with salad greens tossed with your favorite vinaigrette to round out the meal. Ingredients:
1 cup fat-free, less-sodium chicken broth |
1 1/2 teaspoons dried thyme |
1/8 teaspoon ground red pepper |
1 (16-ounce) package frozen pepper stir-fry mix, thawed |
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained |
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
6 ounces andouille sausage, diced |
1/2 cup finely chopped green onions |
1/2 (15-ounce) can great northern beans, rinsed and drained (about 3/4 cup) |
Directions:
1. Combine the first 5 ingredients in a Dutch oven; bring to a boil. Open bag of rice; add rice to pepper mixture. Cover, reduce heat, and simmer 10 minutes or until rice is tender.
2. While rice mixture cooks, heat a medium nonstick skillet over medium-high heat. Add sausage; sauté 6 minutes or until browned.
3. Add sausage, onions, and beans to rice mixture; cook until thoroughly heated.
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