One-pot Red Beans & Rice

This is a one-pot meal that’s ready in about 30 minutes. It is one of my husband’s faves, and it uses simple ingredients, so it has been a go-to recipe in our house for years. —Janice Conklin, Stevensville, MT

Takes: 30 min. • Makes: 6 servings

Tbsp. olive oil celery ribs, sliced medium onion, chopped medium green pepper, chopped pkg. (14 oz.) smoked turkey sausage, sliced carton (32 oz.) reducedsodium chicken broth can (16 oz.) kidney beans, rinsed and drained

11/4 cups uncooked converted rice 1/3 cup tomato paste

1 bay leaf

11/2 tsp. Cajun seasoning

1/4 tsp. cayenne pepper

Hot pepper sauce, optional

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In a Dutch oven, heat oil over medium-high heat. Add the celery, onion and green pepper; cook and stir until crisp-tender, 3-4 minutes. Add sausage; cook until browned, 2-3 minutes.

Stir in broth, beans, rice, tomato paste, bay leaf, Cajun seasoning and cayenne pepper. Bring to a boil; reduce heat. Simmer, uncovered, until the rice is tender and liquid is absorbed, 15-20 minutes, stirring occasionally. Discard bay leaf. If desired, serve with pepper sauce.

347 cal., 6g fat (2g sat. fat), 41mg chol., 1272mg sod., 50g carb. (6g sugars, 5g fiber), 22g pro.

Also called parboiled rice, converted rice is the unhulled grain that has been steam-pressured before milling.

This process retains nutrients and makes fluffy separated grains of cooked rice. Converted rice takes slightly longer to cook than regular long grain rice.

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