4 cups cooked white rice*
30 oz canned fire roasted tomatoes
15 oz dark red kidney beans, drained
12 oz habanero and green chile sausages**
2 stalks celery, diced
2 cloves garlic, minced
2 jalapenos, diced
1 onion, diced
1/2 tablespoon apple cider vinegar
1 teaspoon thyme
freshly ground black pepper
Saute the onion, celery, garlic and peppers until just starting to soften. Add the sausage and saute until browned. Add the tomatoes, beans and spices and heat through. Stir in the rice. Cook for 1-2 additional minutes.
*I cooked it in chicken stock with 2 bay leaves
**I used Aidell’s sausage (they were chicken sausages)
Last night was one of those nights when I had only the vaguest notion of what to make for dinner. I had a pack of sausages my husband had picked up that we had never had before that I wanted to use. He briefly suggested making some sort of Southwest inspired pasta dish the night before but when I followed up we realized we weren’t sure what that would entail exactly. Since we had other things to do (namely put together a dresser that will hopefully make our near closet-less house able to say, attractively store sheets and towels) I went with an old favorite, red rice. I don’t think I’ve posted a red rice recipe before but it is a familiar standby for us. When I am feeling especially lazy I’ve made it with rice and canned stewed tomatoes which totally eliminates the need for chopping onions and garlic. I don’t always add beans but they are always welcome. This is the first time I made it using any sort of meat but it worked well and turned into much more of a meal. Yummy and easy, especially if you have a rice cooker and can make the rice ahead of time with zero hands-on time needed.