Red Rice and Beans

Easy spanish-style rice

• Ready In: 40 mins
• Serves: 4-5
• Yields: 6 cups

Ingredients

• 1  cup long-grain white rice
• 1⁄2 yellow sweet onion, chopped
• 4  garlic cloves
• 1⁄2 serrano chili, seeds and membrane removed
• 1 (11 1/2ounce) can diced tomatoes
• 1 1⁄2 cups  vegetable stock
• 1  tablespoon  vegetable oil
• 1  teaspoon paprika
• 1⁄4 teaspoon cayenne pepper
• 1  teaspoon salt
• 1  teaspoon cumin
• 1 (3 ounce)  andouille sausages, sliced
• 1  cup  cooked kidney bean

Directions

1. Using a blender, puree the onion, garlic, serrano, and half the can of tomatoes with 1/2 cup of stock.
2. Heat the oil in a medium skillet over medium heat, then add the rice and andouille sausage. Stir constantly until the rice is golden in color. Add the spices and stir one minute more.
3. Add the beans, vegetable puree, and remaining stock to the rice and bring to a boil. Cover pan and lower heat to a simmer. Cook for 15 minutes, or until all liquid has been absorbed.
4. Remove from the heat and let stand, covered, for five minutes. Fluff and serve!