Total: 45 min
Cook: 30 min
Servings: 8 servings
1 tablespoon olive oil
1 chopped small yellow onion
1 chopped bell pepper
12 ounce sausage link
4 large garlic cloves – minced
8 ounce can of tomato sauce
1 can kidney beans
3 cups white rice
5 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
Heat olive oil in a large non-stick skillet over medium high heat and add the onions, peppers, and sausage. Saute for about 7 minutes or until the onions and sausage have slightly browned.
Add in the garlic and cook for another 2 minutes.
Add in the tomato sauce, beans, chicken broth, rice, and seasonings. Bring to a full boil then reduce the heat to low.
Cover the pot and cook on low for 25 minutes. (I like to stir it half way through this to make sure it’s not sticking to the pot.)
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