It is amazing the things I am willing to try now that gluten is not a part of my family’s diet. We are eating more and more rice, beans, and potatoes at our house. I get tired of eating these things the same way all the time so I have started to experiment and try mixing new things together. As I am a bit of a chicken when it comes to just throwing things into a pan and trying it, I usually do quite a bit of research beforehand. I like to know what combinations of things people have used rather than just trying. After picking my favorite parts of several recipes I give it a try and see what happens. This simple yet very filling dish is one of the results of my experimenting in the kitchen, I really liked it, my 3-year-old would not touch it (she’s picky about new food), and my husband thought it was good. Altogether a success!
Mary Catherine
Ingredients:
1 c. rice
2 1/2 c. chicken broth
1/2 tsp. turmeric
1 tbls. dry onion
2 tbls. butter
Salt to taste*
1-2 tsp garlic
chicken sausage
1-2 cans kidney beans
*I don’t cook with a lot of salt, so if you usually salt your rice you may want to add a bit of salt here. I have never salted my rice, but my husband thought it could use some salt.
Directions:
1. Combine broth, turmeric, onion, butter, garlic, and salt in a sauce pan. Bring to a boil add rice, turn down to simmer and cook 20 minutes. Let sit for 10 minutes, fluff with fork.
2. Open can(s) of beans rinse and drain.
3. Slice sausage into 1/4 inch slices. Brown and then add in kidney beans to heat them through.
4. Mix the sausage and beans into the rice.
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