Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Vegetable oil |
| 1 large | Onion; (for 1 cup chopped) |
| 1 medium | Green bell pepper; (for 1 cup chopped) |
| 1 teaspoon | Minced garlic |
| 1 pack | Turkey kielbasa -; (14 oz) |
| 1 can | Stewed tomatoes -; (14 1/2 oz) |
| 1 can | Nonfat chicken broth -; (14 1/2 oz) |
| 3¼ cup | Instant; (5-minute) rice |
| ½ teaspoon | Ground black pepper |
| ½ teaspoon | Dried thyme |
| ½ teaspoon | Dried oregano |
| 1 can | White beans -; (15 oz) such as Great |
| \N \N | Northern |
| 1 can | Red beans -; (15 oz) |
| \N \N | Hot pepper sauce; optional |
Heat oil over medium heat in an extra-deep, 12-inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the green pepper. Add it to the skillet.
Add garlic. Cut sausage into ¼-inch-thick slices, adding them to the skillet as you slice. Add tomatoes, chicken broth and rice. Bring the mixture to a boil, then reduce the heat to medium. Add black pepper, thyme and oregano. over skillet; cook 4 minutes. Rinse and drain both cans of beans. After rice has cooked 4 minutes, gently stir in beans. Continue to cook 2 minutes or until beans are hot. Season with hot pepper sauce to taste. Serve at once. Yield: 6 servings.
Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Beverly Mills, with Alicia Ross
Formatted for MasterCook by Susan Wolfe - swolfe1@...
Converted by MM_Buster v2.0l.