Sausage, Beans, and Rice with Cilantro
Prep Time: 15 min
Cook Time: 45 minutes
Ingredients:
| 2 cups | brown rice |
| 1 pound | , andouille sausage (or kielbasa) |
| 1 cup | pinto bean, drained |
| 1 | large onion, chopped |
| 1 | red pepper, chopped |
| 3 cloves | garlic, minced |
| 1 bunch | cilantro, chopped |
| 1 cup | chicken stock |
| 1 teaspoon | hot sauce |
| 1/8 teaspoon | black pepper |
| 3 teaspoons | apple cider vinegar |
Directions:
Start the rice; add 4 c water to your 2 c of rice. (Brown rice takes longer. You can use white rice, but brown is better for you.) Slice the sausage into 1/2 inch thick disks. Heat a big stock pot to medium high heat. Add a little bit of olive oil, and add the sausage and brown it for about 5-7 minutes. Once browned, remove from pot. Leave the browning from the sausage in the pot. Depending on how much oil is left in the pot, you may need to add more olive oil to brown the onion and pepper. If there looks to be about a tablespoon of oil, no need to add any more. Sauté the onion first, and stir for 3-5 minutes. Next add the minced garlic and chopped pepper to the onion, and sauté for 3-4 minutes more. Add the chicken stock, vinegar, hot sauce, and cracked pepper to the skillet. Mix until the browning comes up off the bottom of the skillet. Add the drained beans and stir until heated. Remove from heat. Add the sausage and cooked rice and stir. Add the minced cilantro right before itís served. Garnish with additional hot sauce if youíre still wanting some heat. Enjoy!
Source: pitchforksandbutterknives.com
