Sunday, October 01, 2006

Janet's Easy Red Beans & Rice

Just a warning, Janet showed me how to make this in college and neither of us have written directions so this is a very loose recipe.

My version:

Easy Red Beans and Rice

1 polska kielbasa sausage sliced (Janet also uses ground beef)
1 can individual can of v-8 (can also use stewed tomatoes with juice)
1 can pinquitos, drained (little beans sort of like kidney beans but with additional seasoning)
1/2 cup water (only if using minute rice)
1 1/2 cups Minute Rice (or cooked regular rice)
Chili Pepper
Cayenne Pepper
dash of Tabasco

In a skillet or saucepan (with a cover) brown meat. Add the remaining ingredients and stir. Add spices to your taste. Let simmer covered till most of juice is absorbed. I simmer it for about 10 - 15 minutes, but I'm also high altitude.

1 comment:

Janet said...

Beans and rice is also good made with ground lamb or hot italian sausage. Sometimes the balance of flavors doesn't seem quite right and I add a squirt or two of lemon juice to increase the acidity (the beans and rice are bland unless you have a quantity of acidic ingredients with them). I like the diced tomatoes with green chiles instead of plain stewed tomatoes. Oregano sounds like a strange herb to use with a tex-mex dish but it's essential. I also like to add cilantro (either fresh or dried).