Nick Symmond's Red Beans and Rice with Turkey Sausage
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 417.4
- Total Fat: 18.3 g
- Cholesterol: 108.1 mg
- Sodium: 2,293.9 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 2.6 g
- Protein: 29.6 g
View full nutritional breakdown of Nick Symmond's Red Beans and Rice with Turkey Sausage calories by ingredient
Introduction
I got this recipe from Runner's World. It is a family favorite!!! It says it serves six, we find that it serves closer to 9 or more large portions. It reheats great! I got this recipe from Runner's World. It is a family favorite!!! It says it serves six, we find that it serves closer to 9 or more large portions. It reheats great!Number of Servings: 9
Ingredients
-
5 cups chicken broth
2 cups brown rice
1 green bell pepper, chopped
1 red bell pepper, chopped
2 onions, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 pound smoked lean turkey sausage, cut into 1/2-inch coins
2 15 oz cans kidney beans
1 15 oz can diced tomatoes
1 teaspoon thyme
1 bay leaf
Ground black pepper to taste
Hot pepper sauce to taste
Directions
In a pot, bring stock and rice to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 40 minutes. Saute peppers, onions, and garlic in oil until softened. Add sausage and saute until brown. (I often reverse this order to be able to brown the sausage better and not over cook the onion and peppers.) Add beans and their juice, diced tomatoes with juice, thyme, and bay leaf. Simmer uncovered for 20 minutes, stirring occasionally. Season with pepper and hot sauce. Add rice to bean mixture. Stir to combine. Remove bay leaf. Serves nine or more.
Number of Servings: 9
Recipe submitted by SparkPeople user MISSGOOD.
Number of Servings: 9
Recipe submitted by SparkPeople user MISSGOOD.