Dutch Oven Red Beans and Rice

 

• Total Time

  Prep/Total Time: 30 min.
• 
  

  Makes

  6 servings

Ingredients

• 1 tablespoon olive oil
• 2 celery ribs, sliced
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 package (14 ounces) smoked turkey sausage, sliced
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1-1/4 cups uncooked converted rice
• 1/3 cup tomato paste
• 1 bay leaf
• 1-1/2 teaspoons Cajun seasoning
• 1/4 teaspoon cayenne pepper
• Hot pepper sauce, optional

Directions

• In a Dutch oven, heat oil over medium-high heat. Add celery, onion and green pepper; cook and stir until crisp-tender, 3-4 minutes. Add sausage; cook until browned, 2-3 minutes.
• Stir in broth, beans, rice, tomato paste, bay leaf, Cajun seasoning and cayenne pepper. Bring to a boil; reduce heat. Simmer, uncovered, until rice is tender and liquid is absorbed, 15-20 minutes, stirring occasionally. Discard bay leaf. If desired, serve with pepper sauce.

Test Kitchen tip

Also called parboiled rice, converted rice is the unhulled grain that has been steam-pressured before milling. This process retains nutrients and makes fluffy separated grains of cooked rice. Converted rice takes slightly longer to cook than regular long grain rice.

Nutrition Facts

1-1/3 cups: 347 calories, 6g fat (2g saturated fat), 41mg cholesterol, 1272mg sodium, 50g carbohydrate (6g sugars, 5g fiber), 22g protein.