jessica's red beans and rice

Ingredients

• Servings: 6
• 1 pound smoked sausage, sliced
• 1 onion, chopped, divided
• 1 green bell pepper, chopped, divided
• 1 jalapeno pepper, finely diced, divided
• 2 cups water
• 2 cubes chicken bouillon
• 1 tablespoon salt-free garlic and herb seasoning (such as mrs. dash®)
• 1 tablespoon seasoning blend
• 1 teaspoon red pepper flakes
• 1 bay leaf
• 3 (16 ounce) cans kidney beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes
• salt to taste
• 3 cups cooked white rice

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• combine sausage, half the onion, half the green bell pepper, half the jalapeno pepper, water, chicken bouillon, garlic and herb seasoning, seasoning blend, red pepper flakes, and bay leaf in a large stockpot; bring to boil and cook, stirring occasionally, until liquid is reduced by half, 15 to 20 minutes.
• mix kidney beans, tomatoes, remaining onion, remaining green bell pepper, and remaining jalapeno pepper into the sausage mixture; season with salt. bring to a boil, reduce heat, and simmer until kidney bean mixture is thickened, 15 to 20 minutes. remove and discard bay leaf.
• spoon 1/2 cup cooked rice into 6 serving bowls; top with kidney bean mixture.