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

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