Red beans and rice (l.a. times)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stalk celery -- diced | |
| 3 | Green onions -- thinly sliced | |
| 1 | Green pepper -- diced | |
| 1⅓ | tablespoon | Garlic, minced |
| 1 | tablespoon | Oil |
| 2 | Bay leaves | |
| ½ | pounds | Kielbasa sausage -- cut |
| Into quarters lengthwise, then into 1-inch sections | ||
| 1 | cup | Rice |
| 1 | can | (14 1/2 oz) chicken stock |
| 1 | can | (15 1/4 oz) kidney beans rinsed and drained |
| 2 | tablespoons | Parsley -- minced |
| Salt -- pepper | ||
| Hot pepper sauce | ||
Directions
In 2½-quart saucepan over medium heat saute celery, green onions, green pepper and garlic in oil. When tender add bay leaves and sausage. Cook, stirring, 2 to 3 minutes, until sausage is well cooked with flavorings. Add rice. Add chicken stock.
Bring to boil, cover, reduce heat to medium-low and cook 15 minutes.
Uncover and stir kidney beans and parsley into rice mixture. Cover again and cook another 2 to 3 minutes to heat beans through.
Before serving, remove bay leaves. Season to taste with salt, pepper and hot pepper sauce.
Each serving contains about: 334 calories; 1,136 mg sodium; 26 mg cholesterol; 13 grams fat; 39 grams carbohydrates; 14 grams protein; 0.95 gram fiber.
Presented by: Russ Parsons, Times Food Managing Editor, L.A. Times article, "Red Beans and Rice and Everything's Nice", 10/13/94, page H10.
".. this is not the authentic red beans and rice. Actually, it's more like what I think red beans and rice should taste like." Recipe By :
From: Dan Klepach Date: 06-16-95 (159) Fido: Cooking