▢ 2 tablespoon oil ▢ 1 pound smoked sausage sliced ▢ 1/2 cup green onion chopped ▢ 3 cloves garlic minced ▢ 1 cup rice uncooked ▢ 2 cups chicken broth ▢ 14 ounces pinto beans drained and rinsed ▢ salt and pepper to taste ▢ 1-2 bay leaves
In a large skillet, heat oil over medium heat. Add sausage, green onion, and garlic and saute until onions become soft. Stir in rice, chicken broth, beans, salt and pepper, and bay leaves and bring to a boil. Reduce heat to a low simmer and cover. Simmer for 20-25 minutes or until rice is done. Remove from heat and fluff rice with a fork.
In my opinion, the green onion and bay leaves don’t add anything but a nice splash of color so you can skip those if desired. It’s also not bad with water substituted for chicken broth.
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▢ 2 tablespoon oil
▢ 1 pound smoked sausage sliced
▢ 1/2 cup green onion chopped
▢ 3 cloves garlic minced
▢ 1 cup rice uncooked
▢ 2 cups chicken broth
▢ 14 ounces pinto beans drained and rinsed
▢ salt and pepper to taste
▢ 1-2 bay leaves
In a large skillet, heat oil over medium heat.
Add sausage, green onion, and garlic and saute until onions become soft.
Stir in rice, chicken broth, beans, salt and pepper, and bay leaves and bring to a boil.
Reduce heat to a low simmer and cover. Simmer for 20-25 minutes or until rice is done. Remove from heat and fluff rice with a fork.
In my opinion, the green onion and bay leaves don’t add anything but a nice splash of color so you can skip those if desired. It’s also not bad with water substituted for chicken broth.