Ingredients:
- 1 tbsp olive oil
- 1 green pepper
- 2 medium onions (I used yellow because I had them on hand, but I suppose red would be nice, too)
- 4 ribs of celery (outer ones, if you were using the smaller inner ribs you might want more)
- 1 jalapeño pepper, minced
- 4 garlic cloves, minced
- 1 pkg chicken sausage (jalapeño) - 4 links
- 1 1/2 (or so - I just used up the rice that I had around the house) cups of long-grain brown rice (uncooked)
- 1 cup black beans (dry, soaked overnight)
- 2 cups kidney beans (dry, soaked overnight)
- 14.5 oz. can of diced tomatoes, undrained.
- 1 box of low sodium chicken broth (32 oz.)
- 1/2 - 1 tsp dried thyme
- 1 tsp salt
- pepper to taste
- 1 tsp cayenne
- 1 tsp cumin
- 1 tsp chili powder
- sort/rinse beans the night before and soak overnight. In the morning rinse the beans and sort again. (I'm sure you could use canned beans, but I had these in the house.)
- chop all the veggies. I tend to like a rougher more "rustic" chop (i.e., I don't have much patience for tiny chopping) but I did mince the garlic and the jalapeño, which I recommend.
- Heat the olive oil in a large pot, and then dump in the veggies. I had it on medium to medium-high heat. Cook the veggies until tender.
- While the veggies are cooking, measure the spices into a small bowl and mix. Also, measure out the rice, and chop the sausage into small pieces. (I quartered the sausage lengthwise and then chopped).
- When the veggies are ready, dump the spices in and stir until the veggies are coated. Cook for 30 secs. to a minute.
- Dump in the rice. Stir until coated with veggies/oil/spice mixture. Cook for about a minute.
- Stir in the beans, sausage, tomatoes, and chicken broth.
- Bring to a boil and then reduce heat so that it will be at a simmer while covered.
- Let it cook for about an hour and a half (less or more depending) or until the liquid is absorbed.
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