Category Archives: Rice Dishes

Beans and Rice with Sausage

I’ve had opposition to this meal before. In the past.  I wasn’t sure how to put it all together, what seasoning to use, when to season-do you season the rice, or the beans, or wait until it’s all together to season it? Do I need to add vegetables or just leave it as is? Well, I’ve made this so many times and it always manages to turn out right so I’ll tell you what I did last night. This can be varied quite a bit so keep it in mind.

The most important thing is the base of the meal. The beans. The rice. The meat. You don’t absolutely have to add meat as this meal really has a lot of protein on its own, so feel free to skip it if you want. But it’s more filling and dare I say more flavorful if you add sausage to it.

My camera charger thingy is lost so no pics. Sorry people. You will just have to use your imagination on this one. But trust me, it’s good!

Here’s what you need

1/2 pd. dry beans, soaked and ready to go- Black or pinto are my favorites (you can use canned but I try to avoid it when I can because of the BPA in them)

Quick tip-go ahead and soak the entire 1 pound package if that’s how you bought it and freeze the rest for another quickie bean meal at another date.

1/2 to 1 pd. Sausage. Any will do really. You could even do ground beef but I prefer the flavor of sausage. That and my kid LOVE it. I used mild Italian last time.  Sage sausage is my all time fav. though. Especially free ranged and local. Good stuff.

1 yellow onion

A vegetable of choice I used Kale this time but corn is an all time favorite

3-4 cloves garlic

Seasonings to taste Sea Salt, pepper, Adobo, garlic and onion powder

1-1/2 cup dry brown rice (brown jasmine rice is good as well)

4-5 hard boiled eggs

Sour Cream, cilantro, shredded cheddar, and fresh lime for serving (optional)

UPDATE: Optional Soaking Step- Soak the rice in about 1 cup filtered water and a couple of tbls. of an acid medium. The last time I made this I used apple cider vinegar. Allow to soak for at least 7 hours to break down the phytic acid in the rice and make it more digestible. This step is not necessary if you use white rice. After soaking proceed with remainder of recipe-but remember to only add the remainder of the liquid called for the particular type of rice that you are making so you don’t end up with too much liquid in the end. Or you can empty the soaking water and add fresh. You will find that it also takes a little less time for it to cook, also yielding a slightly lighter texture.

So first you want to get the brown rice cooking as it will take about 45 mins. (un-soaked) I usually like to cook it in homemade chicken broth but I was all out this time so I just used filtered water, some salt, and seasonings

Next, saute up your sausage and set it aside. In the same pan, reserve some of the grease but just a tad and saute up the onions for about 5 mins. Then add the beans and a little water if they are still slightly hard-ish from just the soaking. Let the water absorb and season to your taste. Sometimes I will also add cumin but not this time.

After that has had time to cook some-about 10 mins or so, go ahead and add the kale and the sausage back into the pan and stir it around some to allow it to absorb the flavor.

If the eggs aren’t pealed yet, then go ahead and do that while the rice is finishing. (tip-make sure they are cold as the shell comes off easier)

Once everything is done, assemble it a bowl and add the egg and optional toppings to the side as a garnish and serve! The combination with the egg might sound strange but it’s really good! Plus it add extra protein to the meal.

Serves 6

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Super fast Gingered Chicken and Rice

This was really good! I had decided to make chicken and rice at the last-minute because I remembered that I had some left over chicken from making broth the other day that I needed to use up. I always use the breast and the dark meat separate and I had dark meat left over. I really prefer having the dark part of the chicken for things like chicken and rice because I think it has more flavor.

So this was super simple, fast and good! Great combination right! Great for a I have no time but must make dinner weekday meal. The only thing that you might not have on hand in the ginger. But you must have it for gingered chicken and rice. Other wise it would just be plain old chicken and rice. Which is good, don’t get me wrong. But this was special because of the ginger.

Ok, here goes. You will need:

1-2 cups cooked shredded chicken (dark part is best)

1ish tbls fresh ginger, peeled chopped and separated

1 yellow onion sliced thin and separated

3 cloves garlic minced and separated

Juice from 1/4 of a lemon or about 2 tbls.

2 -3 tbls butter

1 cup of rice ( I used white)

2 cups chicken broth preferably homemade

Kosher salt and pepper to taste

1 can or equal amount of frozen corn (optional but I didn’t feel like making a veggie side so this worked out) You could also use green beans I’m sure. Might actually be a tad healthier.

Ok, so like I said this was easy and it was done in less than 30 mins. so long as you already have cooked chicken. If you don’t, then that’s fine too just start to cook the chicken at about the same time you do the rice. You don’t really have to change anything else and it should still be ready at about the same time.

First, heat up the pot your going to cook the rice in and put a touch of butter in there to melt. While it is melting cut up the onion and the garlic. I have found the quickest way to cut an onion is to cut it length wise then chop off the ends and peel it. It’s faster anyhow. So once it’s all cut up add 1/2 of the onion and let it sauté a bit. Now cut the peel off and dice the ginger. Get your lemon juice and chicken broth ready.

Now add both the ginger and the garlic to the onions and let it cook no more than about 3 mins. You don’t want burn the garlic. Do this all at about medium high heat. On the lower end of it. Next add the chicken broth and watch it do that awesome thing were you add liquid to a really hot pot. It’s cool.

Go ahead and add the lemon juice and some salt and pepper. Once you add that you can now add the rice and cook it how you do white rice. ( note, if you’re using brown rice it will be better but you will need more liquid and more time) You cook the rice by letting it all come to a boil, letting it boil uncovered for a min. and then lowered the heat to a simmer and covering it for about 20 mins or until the liquid has absorbed.

Meanwhile, while the rice is cooking go ahead and heat up another skillet. Make it a deep one. Melt a tbls. or so of butter and add the rest of the onion. Let it cook a bit. Until it’s translucent but not brown. It will continue to cook but you want it to do so with the chicken to get more onion flavor into the chicken itself. Now add the ginger, garlic and corn and continue to cook on low/medium until the rice is done. Don’t over cook the rice or it will be mushy.

Now you just put it all together in the large deep skillet. But add the rest of the butter first cause butter is good. So yea, fluff the rice with a fork and add it gently to the chicken mixture and stir to combine. Now serve it to your family and eat it.

Serves about 6


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