Kielbasa and 4-Bean Skillet Over Rice
For those times when you want to serve your family or a guest something other than chili… but you want that comforting chili kind of meal, this kielbasa and 4-bean skillet over rice dish will hit the spot. The cornucopia combination of warmed beans mixed with sautéed sweet onions and seasonings-with-a-kick will have you reaching for the sour cream and grated cheese faster than you can say, “game on!”
1 cup uncooked Riceland Extra Long Grain White Rice
1 sweet onion
12oz Smoked Fresh Turkey Kielbasa
2 tablespoons extra-virgin olive oil
2 tablespoon chicken broth
15oz can of unsalted Cannellini beans
15oz can of unsalted pinto beans
15oz can of unsalted dark red kidney beans
15oz can of unsalted black beans
10oz can of diced tomatoes and green chilies
¼ teaspoon garlic powder
½ teaspoon sea salt
1/8 teaspoon black pepper
½ teaspoon Cajun seasoning
- Boil water in medium-sized pot and add rice, stirring occasionally for 15 minutes. Drain rice and set aside.
- Chop onions and sauté in skillet with olive oil and cook until translucent, approximately 10 minutes.
- Slice Kielbasa and add to onions and cook for 5 minutes and add chicken broth.
- Drain beans and add to skillet with seasonings. Mix thoroughly.
- Serve over rice and enjoy!
Arroz con Pollo (rice and chicken)
To finish the dish, bring the chicken mixture to a boil, stir in the rice and water, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice...
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