Skillet Red Beans and Rice

Skillet Red Beans and Rice

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Skillet Red Beans and Rice

Skillet Red Beans and Rice

This recipe is fast and gluten free. It can also be made ahead of time and reheated for a quick lunch or dinner. (Yield: 4 servings)

Ingredients:

  • 4 oz. chopped andouille sausage
  • 3 garlic cloves, chopped
  • 3/4 c. onion, chopped
  • 3/4 c. celery, chopped
  • 1/2 c. green bell pepper, chopped
  • 1/2 c. red bell pepper, chopped
  • 1 (15-oz.) can unsalted kidney beans, rinsed and drained
  • 2/3 c. unsalted chicken stock
  • 1 Tbsp. red wine vinegar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground red pepper
  • 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s)
  • 1/3 c. chopped green onions

Cooking Instructions:

  1. Heat a large nonstick skillet over medium-high. Add sausage; cook 4 minutes or until browned, stirring occasionally.\
  2. Add garlic, onion, celery, green bell pepper, and red bell pepper; sauté 3 minutes or until tender.
  3. Stir in beans, chicken stock, vinegar, salt, and ground red pepper. Cover, bring to a simmer, and cook 4 minutes.
  4. Mash half of bean mixture in pan.
  5. Stir in rice; cover, and cook 4 minutes.
  6. Sprinkle with green onions.