One-Pot Cajun Rice Beans (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
12 oz fully cooked smoked beef sausage, cut into ¼ inch slices
03 -
1 cup onion, diced
04 -
4 cloves garlic, minced
05 -
1 teaspoon Cajun seasoning
06 -
1 teaspoon smoked paprika
07 -
½ teaspoon chili powder
08 -
½ teaspoon onion powder
09 -
½ teaspoon garlic powder
10 -
Pinch of red pepper flakes
11 -
1 ½ cups chicken stock
12 -
1 (14.5 oz) can diced tomatoes, do not drain
13 -
1 cup long-grain rice (e.g., Jasmine)
14 -
1 (15.5 oz) can red kidney beans, drained
15 -
Freshly chopped parsley, for garnish
16 -
Salt, to taste
# Instructions:
01 -
Heat a large 12-inch skillet with a lid over medium-high heat and add olive oil. Add the sausage slices and sauté for about 5 minutes. Remove sausages to a plate and set aside.
02 -
Add the diced onion to the skillet and cook for 3-5 minutes until soft. Stir in the minced garlic and cook for 1 more minute.
03 -
Return the sausages to the skillet. Add Cajun seasoning, smoked paprika, chili powder, onion powder, garlic powder, and red pepper flakes. Stir until evenly coated.
04 -
Add chicken stock, diced tomatoes (with liquid), and rice. Increase the heat slightly and bring to a simmer for 2-3 minutes, stirring to deglaze the browned bits from the skillet bottom.
05 -
Move the skillet to the smallest burner and reduce the heat to low. Cover with a lid and cook for 20 minutes without removing the lid.
06 -
Turn off the heat and let the skillet sit for 5-10 minutes without lifting the lid. Remove the lid, stir in the drained beans, and garnish with freshly chopped parsley.
# Notes:
01 -
Smoky Andouille, Kielbasa, chicken, or turkey sausage can be used instead of smoked beef sausage.
02 -
If the rice is still hard after cooking, add ½ cup water and cook for another 5-10 minutes.
03 -
Leftovers can be stored in an airtight refrigerator container for up to 3 days or frozen for up to 3 months.