Chopped-1x onion, 1x g pepper 1x pkg celery hearts (freeze half of celery)
1lb smoked beef sausage & 1lb chicken tenderloins (bite sized)
2 cans kidney beans
3 chicken bouillon cubes
Tony Chachere's creole seasoning
Rotel tomatoes (opt)
In Large nonstick pot with lid - add sausage and chicken and cook until browned. (Add oil as necessary )
Then add in chopped veg plus 1t garlic and 1t Tony chacheres seasoning -
Add in 2 cans kidney beans rinsed and drained + 3 chicken bouillon cubes + 3 cups water (can rotel opt)
Bring to boil -simmer 5 minutes or until beans are soft
Reduce heat to low
Add 2cups minute rice - stir
Cover with tight lid. Turn heat off
In 5 minutes remove lid and stir.
Let cool for another 5 minutes to thicken.
I wanted to do a healthy play on the idea of Tex Mex red beans and rice, so that's where the inspiration for this came from.
I chopped up chicken breasts and simmered them in a corn and black bean salsa until they were fork tender. Red beans were sautéed with onions, garlic, cumin, paprika, and chiles. Diced sweet peppers and tomatoes bring lots of great color and freshness, and instead of rice I went with organic quinoa. A squeeze of fresh lime makes for a great clean version of a classic dish!