Turkey Sausage, Beans, and Rice

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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 182.4
  • Total Fat: 2.8 g
  • Cholesterol: 12.7 mg
  • Sodium: 934.1 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 5.7 g
  • Protein: 10.3 g

View full nutritional breakdown of Turkey Sausage, Beans, and Rice calories by ingredient
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Introduction

This is a twist on a Cuban/Mexican Black Bean and Rice and New Orleans Red Bean & Rice. Call it Jambalaya, call it Paella whatever you call it.....one thing for sure is it's GOOD! With the addition of low fat Jennie-O Italian Turkey Sausage and 2 types of beans, this is low fat, high protein, and filling. Make it more traditional whatever your tradition is by adding chicken, shrimp, more spice. Just don't forget to adjust the ingredients to get the correct counts! This is a twist on a Cuban/Mexican Black Bean and Rice and New Orleans Red Bean & Rice. Call it Jambalaya, call it Paella whatever you call it.....one thing for sure is it's GOOD! With the addition of low fat Jennie-O Italian Turkey Sausage and 2 types of beans, this is low fat, high protein, and filling. Make it more traditional whatever your tradition is by adding chicken, shrimp, more spice. Just don't forget to adjust the ingredients to get the correct counts!
Number of Servings: 13

Ingredients

    Spray Olive Oil
    1/2 Cup Chopped Onions
    1/2 Cup Chpped Green Peppers
    Jennie-O Sweet Italian Sausage 3-5 Links (sliced or chopped)

    1 Can (14-15+ oz) EACH of:
    Diced Tomatoes (I used no salt)
    Tomato Sauce
    Red Kidney Beans (light or dark)
    Black Beans (frijoles negros)

    1 Tbsp EACH (or to taste) of:
    Onion Powder
    Garlic Powder
    Paprika
    Chili Powder

    1/2 Tbsp. Salt
    1/2 Tbsp. Pepper

    4 Cups of Water
    2 Low Sodium Chicken Bouillon Cubes

    2 1/2 cups of Instant White Rice


Directions

Heat spray olive oil large pot. Saute chopped onions and peppers for a couple minutes then add in sausage. This can be cut into slices or if chopped with or without skin casing. Cook until meat turns brown and veggies are tender.

Dissolve 2 bouillon cubes in 4 cups of water by heating in the microwave for 5 minutes. Pour into the large pot the 2 cans of tomato products and 2 cans of beans, add dissolved bouillon & water.

Add all spices, stir well to incorporate all ingredients then taste to see if it needs more spices of any sort.

Cover , lower heat, and simmer for 40 minutes. Remove cover, bring back up to boil and add dry rice stirring well. Cover tightly again, remove from heat. Let stand for about 15 minutes for the instant rice to absorb the liquid, become tender and soak up the flavors. Stir well before serving. This should still be plenty hot after rice is cooked.

I served mine with a little bit of 2% Mexican shredded cheese blend and a little bit of reduced fat sour cream-yum!

This makes a large amount. Enough for approx. 13-One Cup Servings. This is what the recipe is calculated on as well as only using 3 sausages from the package of 5. If your family likes more meat and the other 2 are used you would need to add those in. Doing this recipe again I might search out more alternatives for lower sodium options in beans and the other tomatoes to reduce the amount per serving.





Number of Servings: 13

Recipe submitted by SparkPeople user JAN11661.

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