Turkey Kielbasa with Red Beans & Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 turkey kielbasa1 can dark red kidney beans, drained and rinsed.2 cups brown rice2 cups water2 cup low-sodium chicken broth1 medium onion, chopped1 green bell pepper, chopped3 stalks celery, sliced3 cloves garlic, chopped2 tbsp olive oil1/8 tsp crushed red pepper flakes
1. Pour the water and chicken broth into rice cooker or a 1 quart saucepan with lid. Add the rice. Cook for 30-45 minutes, until rice has absorbed all the liquid.
2. While the rice is cooking, place the kielbasa on a foil-lined baking sheet and bake in the oven at 350 degrees for 30 minutes, until heated through and casing has darkened.
3. Once the kielbasa is done, remove from oven and set aside to cool.
4. Heat olive oil in large frying pan over medium heat. Add the onion, bell pepper, celery, garlic and red pepper flakes and cook until onion is translucent.
5. Add kidney beans to mixture and turn heat to low, stirring occasionally.
6. Slice kielbasa into 1/4" slices and add to the frying pan.
7. Once the rice is finished cooking, add to the frying pan. Stir all ingredients together, cook another 5 minutes stirring often, then serve.
*Adjust crushed red pepper flakes for more or less "heat".
Number of Servings: 8
Recipe submitted by SparkPeople user BRIGHTPATH.
2. While the rice is cooking, place the kielbasa on a foil-lined baking sheet and bake in the oven at 350 degrees for 30 minutes, until heated through and casing has darkened.
3. Once the kielbasa is done, remove from oven and set aside to cool.
4. Heat olive oil in large frying pan over medium heat. Add the onion, bell pepper, celery, garlic and red pepper flakes and cook until onion is translucent.
5. Add kidney beans to mixture and turn heat to low, stirring occasionally.
6. Slice kielbasa into 1/4" slices and add to the frying pan.
7. Once the rice is finished cooking, add to the frying pan. Stir all ingredients together, cook another 5 minutes stirring often, then serve.
*Adjust crushed red pepper flakes for more or less "heat".
Number of Servings: 8
Recipe submitted by SparkPeople user BRIGHTPATH.
Nutritional Info Amount Per Serving
- Calories: 274.3
- Total Fat: 7.3 g
- Cholesterol: 35.0 mg
- Sodium: 984.5 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 5.6 g
- Protein: 15.6 g
Member Reviews
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SINGER73
Even my 2yr old ate this and she is a picky eater. I didn't use the celery because I don't like it. I also used garlic powder instead the cloves and no chopped peppers. I thought that there was too much rice so I used what I thought was enough. This will become a staple meal in my house. - 11/30/11
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NEALIO302
The wife cooked everything (minus rice) in the slow cooker. We didn't have the pepper flakes or the celery, but the taste was still good. Had some left over, so that will be lunch tomorrow. Saw a similar recipe with bay leaves and thyme in Taste of Home. Overall, we enjoyed and will eat again soon. - 8/22/10