Red Beans and Rice

Red Beans and Rice

• 1 cup uncooked long-grain white rice
• 2 cups water
• 2 tablespoons butter
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 16 ounces smoked sausage, thinly sliced
• 1 (15 ounce) can kidney beans, drained
• 1 (14.5 ounce) can diced tomatoes, undrained

1. Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. Melt butter in a skillet over medium heat. Stir in onion and green bell pepper, and coo****il tender. Stir in sausage, and coo****il evenly browned. Mix in beans and tomatoes, and continue cooking until heated through. Serve skillet mixture over the rice.

OMG that sounds sooooo yummy!  If only I could eat rice without the pain afterwards!  LOL  My kids would love this though!  Thanks!

I add Tony Chachere's Creole Seasoning to mine as well.  It's so good.

It took me a LONG LONG time to be able to eat rice.  It's got to be cooked VERY well and very thourough, almost mushy....it's the only way I can tolerate it.