This weeknight recipe is the trifecta of fast, simple and delicious. And I almost always have the ingredients in my pantry and freezer; what could be better? Add a side of creamy easy coleslaw and another vegetable of your choice and you have a flavorful, budget-stretching, family-friendly meal on the table in about 30 minutes.
Ironically, the sweet friend who shared her recipe with me did so reluctantly, because – in her words – she didn’t cook. I say the proof is in the pudding. Or in this case, in the main dish.
Kresta’s Sausage, Rice & Beans
1/2 pound hot or mild sausage
2 cans chili beans, drained
1 cup white, long- or medium-grain rice
2 cups water
1 small can sliced mushrooms (optional)
Dash of Worcestershire or hot sauce
In a large skillet, brown sausage and drain fat. Add rice and stir for a minute, then add the remaining ingredients and stir to incorporate. Bring to boil; reduce heat and cover; simmer for 12 to 14 minutes or until rice is done (if using instant rice, adjust cooking times to directions on package.)
Add salt and pepper to taste and serve. Makes 4-5 servings; reheats well.