Recipe Category: Dinner
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Ingredients
- 1 cup long-grain rice
- 1 teaspoon vegetable oil
- 1 large onion (about 1 cup chopped)
- 1 large green bell pepper (about 1 1/2 cup chopped)
- 8 ounces turkey kielbasa
- 2 teaspoons bottled minced garlic
- 1 teaspoon Cajun-style seasoning blend
- 1 (14 1/2 ounce) can diced seasoned tomatoes
- 1 (8 ounce) can no-salt added tomato sauce
- 1 (15 ounce) can red kidney beans
Method
- Bring 2 cups of unsalted water to a boil in a 2-quart saucepan.
- Add the rice, cover, reduce the heat to low, and simmer for 17 minutes.
- Meanwhile, heat the oil on medium in an extra-deep, 12-inch, nonstick skillet.
- Peel and coarsely chop the onion, adding it to the skillet as you chop.
- Rinse and seed the bell pepper, and cut it into bite-size pieces.
- Add it to the skillet.
- Raise the heat to medium-high.
- Cut the kielbasa link in half lengthwise.
- Cut each half into 1/4-inch slices, adding them to the skillet as you cut.
- Cook, stirring frequently, for 2 minutes or until the onions are tender and begin to brown.
- While the sausage cooks, add the garlic and Cajun seasoning.
- Stir in the tomatoes and tomato sauce.
- Reduce the heat to medium-low.
- Rinse and drain the beans and add them to the skillet.
- Stir and simmer until the beans are hot.
- Serve at once over a bed of hot, steamed rice.
Serves 4.
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