Red beans and rice. Yup, I made red beans and rice. That’s not a meal I grew up eating by any means. I mean, I don’t really think that’s a popular recipe here in California, but let me tell you, it should be. I literally made this recipe three weeks in a row. Mostly because I kept wanting to photograph it for the blog, but then never did, but also because it’s so delicious! It’s incredibly easy to prepare for a week night, and you know there’s not much more I like than easy, fast, and delicious for weeknights!
On Halloween we were at my parents house for dinner, and my dad put out all their hot sauces offered on the table. I’d never tried Cholula Chili Garlic before but it was so tasty! David and I both loved it an now it’s our favorite hot sauce. Sorry Tapatio but you’ve been replaced! This little bottle is about 3 times more than a large bottle of Tapatio, but lord have mercy it’s worth it! You should definitely get yourself a bottle if you’re a hot sauce fan.
I serve this with brown rice rather than regular white rice, just because that’s how I do these days. I also served it with a side of spinach, but I’ve also enjoyed it with broccoli or even a side salad would be delicious. This makes a perfect four servings, so David and I always have leftovers for lunch the next day. Win win!
Red Beans & Rice
Recipe from What’s Gaby Cooking
1 tablespoon olive oil
1 onion, diced
1 package chicken sausages, sliced into 1″ rounds
1 (15 oz) can kidney beans, drained & rinsed
1 (15 oz) can diced fire roasted tomatoes
5-10 shakes of your favorite hot sauce
Brown or white rice cooked, for serving
In a large skillet over medium heat; add olive oil and saute onion for about 3-5 minutes or until completely soft. Add in chicken sausage and saute until lightly brown. Stir in kidney beans, tomatoes, and hot sauce. Simmer for about 5-10 minutes. Adjust seasonings with more hot sauce, salt, and pepper if needed. Serve over rice.