Tuesday, April 4, 2017

Skillet Beans and Rice with Kielbasa

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 package (14 ounce) polska kielbasa, diced
  • 1 medium sweet onion, diced
  • 1 cup white rice
  • 2 cups low sodium chicken broth
  • 1 can (14 ounce) pinto beans, rinsed and drained
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • salt and pepper, to taste
  • 1/4 cup finely chopped fresh parsley

How to Make It

  • Heat the oil and butter in a large non-stick skillet (make sure it has a lid) over medium-high heat. Add the kielbasa and onion. Sauté until the onions become soft and translucent, stirring occasionally, about 5 minutes. Add the rice and stir to coat the grains with the fat, about 1 minute.
  • Add the chicken broth, beans, Italian seasoning, garlic powder, red pepper flakes, salt and pepper. Bring to a boil. Cover and reduce the heat to low so it stays at a simmer. Cook for 22 minutes, stirring occasionally so the rice doesn't stick.
  • Remove from the heat and stir in the parsley.

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