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Black Beans, Sausage and Rice

1 lb smoked sausage, cut into bite size pieces
1 small onion, chopped
3 green onions, chopped
1 -2 clove garlic, minced
1 teaspoon vegetable oil
12 teaspoon creole seasoning (I use Tonys Chacheres Original Creole seasoning)
1 (10 ounce) canrotel diced tomatoes with mild green chilies, undrained
1 (15 ounce) can black beans, drained and rinsed
1 (14 ounce) can chicken broth
1 cup long grain rice, not instant


In a large family skillet with lid, heat oil on medium heat. Add onion, green onion and garlic; saute until soft. Add sausage and Creole seasoning. Once sausage is slightly brown, add Rotel and black beans. Stir until just combined. Pour chicken broth into measuring cup and add water to measure 2 cups. Add 1-cup rice and broth, water mixture to skillet. Stir until combined. Bring to a boil, cover and reduce heat to a simmer. Cook until rice is cooked through and mixture is thickened slightly.

Source: www.food.com