I have some tried and true recipes that I have memorized by heart. I have others I am dying to try from my newest cookbooks. But on some nights, I just look in the pantry and make it up as I go. That’s exactly what I did with this rice and beans dish.
Print
Rice and Beans
- Total Time: 40 minutes
- Yield: 4 servings
Description
A hearty and flavorful dish made with organic brown rice, chili beans, and a colorful mix of bell peppers, complemented by both Italian and vegetarian sausages.
Ingredients
- 2 cups (480 ml) organic brown rice
- 1 can chili beans in sauce
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/4 large yellow onion, diced
- 1 tbsp (15 ml) olive oil
- Salt and pepper to taste
- 1 package Italian sausage
- 1 package vegetarian sausage
Instructions
- Cook the brown rice in a rice cooker according to the manufacturer’s instructions.
- In a large deep skillet, heat the olive oil over medium heat.
- Add the diced onion and bell peppers to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent.
- Add the chili beans with sauce to the skillet and stir to combine. Reduce the heat to low and let simmer for 5 minutes.
- In separate skillets, cook the Italian sausage and vegetarian sausage over medium heat until browned and cooked through, about 10-12 minutes. Slice the sausages into bite-sized pieces.
- Combine the cooked rice, sausage pieces, and bean mixture in the large skillet. Stir well to combine and heat through for another 5 minutes.
- Season with salt and pepper to taste before serving.
Notes
- This dish can be customized with your choice of sausages or made entirely vegetarian.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with a side of fresh salad or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 15 grams
- Carbohydrates: 60 grams
- Fiber: 10 grams
- Protein: 18 grams
- Cholesterol: 30 mg
If You Liked This Recipe, You’ll Love These
- Quick Chicken Curry
- 15-Minute Chili Con Carne Wraps
- Riso al Latte con Fregole e Mandorle – Easy Rice Pudding
- Fried Rice with Kimchi and Pork Belly
Frequently Asked Questions
Why does this recipe call for both Italian sausage and vegetarian sausage?
I’m the lone vegetarian at my meat-loving family’s gatherings. Cooking both sausages separately then combining them means carnivores and vegetarians can eat from the same pan. You can also make the dish entirely vegetarian by using only the vegetarian sausage.
Can I use plain beans instead of chili beans in sauce?
I specifically call for chili beans in sauce (one can), which adds built-in seasoning to the whole dish. If you substitute plain kidney or pinto beans, you’ll need to add chili powder, cumin, and salt to compensate for the missing sauce.
This is basically what i grew up eating on thursdays, my mom made a pot big enough to last til sunday. Made it last night after a long day and it hit the same. Only had black beans so thats what went in. Good to finally have a proper version written down.