Red Beans and Rice

Submitted by Alyce Liber

4 Servings

Ingredients:

¾ cup brown rice
Non-stick cooking spray (PAM)
1 large white or yellow onion, chopped
2 cloves garlic, minced
1 small jalapeño pepper, minced
¼ cup chopped green pepper
3 – 4 oz. chopped Canadian bacon, or
hot Italian turkey sausage, cooked and crumbled
1 (15½ -oz.) can dark red kidney beans or chili beans
1 (14 ½-oz.) can diced or crushed tomatoes
1 packet low-sodium, no MSG beef bullion
1 bay leaf
2 tsp. dried celery leaves
½ tsp. dried basil
Salt to taste
¼ tsp. fresh ground black pepper
Cayenne pepper* optional

Directions:

1. Prepare the brown rice according to package directions.
2. Meanwhile, spray a large, heavy skillet with cooking spray and heat over medium-low heat; add the onion, garlic and peppers, and cook, stirring, until soft and golden, about 10 minutes.
3. Add Canadian bacon or sausage and cook for another 3 minutes on low.
4. Add the tomatoes, bay leaf, celery, basil, salt, and black pepper; simmer over low heat for 15-20 minutes. *If you desire a spicier dish, add 3-6 dashes of ground cayenne pepper.
5. Add the beans and heat over medium-low heat for 10 minutes. Remove the bay leaf when beans are heated through.
6. Serve over the cooked rice.
7. Note: For a vegetarian version, omit meat and bullion.