One-Pot Red Beans and Rice

As with the Tandoori Quinoa, we picked this recipe for the "one pot" aspect. We got this recipe from Southern Bite and just tweeked a little bit. We were able to split it into four generous dinners for two people, keeping mostly the same measurements.

Ingredients
From the Pantry (or market)

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 chicken bouillons
• 2 cups Uncle Ben's wholegrain brown rice

From the market

• 1.5 lbs (700g) Italian sausage,* sliced into 1/2 inch pieces
• 1 onion, chopped
• 1 green pepper, seeded and chopped
• 1 rib celery, chopped
• 1 28oz can red kidney beans, drained and rinsed

*Note: we used Italian sausage because it was the cheapest option available at the market

Instructions

1. Heat vegetable oil on a pan over medium heat.
2. Add sausage and cook for 4 to 5 minutes.
3. Add onion, green pepper, and celery, and cook 7 to 8 minutes or until onions are translucent.
4. Add garlic and cook until fragrant, about 1 minute.
5. Add chicken bouillons and 2.5 cups water and bring to a boil over medium high heat.
6. Stir in beans and rice.
7. Reduce heat to a simmer.
8. Cover and cook for 20 minutes (according to cooking instructions on rice packaging) or until rice is tender.

This recipe was really tasty and I don't think there's anything else we would change aside from perhaps adding some herbs to it next (i.e. parsley or thyme). I know we changed a lot already - went away from the cajun sausage and the creole seasoning, but the ingredients were good and the dish ended up being quite tasty.