Red Rice and Sausage

Red Rice and Sausage

2 T.  vegetable oil

1 medium onion, diced (i was out of onion and used shallot)

2 cloves garlic, minced

8-14-oz spicy sausage, diced (I used andouille)

1 1/2 c. long grain rice

1 1/2 c. crushed canned tomato

1 1/2 c. water or broth of choice

1 14-oz can black beans, drained and rinsed

2 c. frozen corn

In a heavy skillet with tight fitting lid, saute onion in oil over medium high heat until tender, add garlic and saute until fragrant, about a minute. Add in sausage and cook until slightly browned. Add in rice and saute until slightly golden and fragrant. Stir in water and tomato product, add in black beans and corn. Bring to a boil, then reduce heat to simmer. Cover pan and cook until liquid is evaporated and rice is tender. Fluff before serving. Can be topped with cilantro.

I was slightly skeptical of this recipe but forged ahead because it just looked really good. I am often leery of using canned tomato products because they tend to taste….well, canned. Tinny. Y’know….not so great. But all the flavors came together in this dish and blended beautifully. It was well received by Griffin, who got up and helped himself to another bowl. That is a rarity when I try something new. Usually he will eat a helping without too much commentary, then disappear like a rocket from the table. Second helpings is two thumbs up in his book. It was warming and comforting and not too heavy, with a good tomato flavor, hearty with sausage and had a nice contrast with the beans.

This recipe can be varied widely. Use less sausage if you wish for a lighter taste, or try any one of the delicious artisan sausages on the market these days. Adjust the amount of rice according to your needs, but always remember that the liquid should be double the rice amount. I think this dish would also be wonderful with sauteed red or poblano peppers in it too. And of course, fresh pureed tomato would make it killer. I will be curious how it tastes after sitting a day in the fridge to meld together.