Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Stalk celery -- diced |
3 \N | Green onions -- thinly sliced |
1 \N | Green pepper -- diced |
1⅓ tablespoon | Garlic, minced |
1 tablespoon | Oil |
2 \N | Bay leaves |
½ pounds | Kielbasa sausage -- cut |
\N \N | 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 |
\N \N | Salt -- pepper |
\N \N | Hot pepper sauce |
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