Thursday, November 13, 2008

Super-Easy-Great-Fall Meal

Rachael Ray's Tex Mex Red Beans and Rice
Ingredients
1 3/4 cups water
1 cup enriched white rice
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan
2 slices bacon, chopped
I added a little smoked sausage as well...
1 medium onion, chopped
1 can red beans, drained
1 tablespoon cayenne sauce (recommended: Frank's Red Hot)
80/20... had to use Tony Chachere's seasoning mix and I added a little spaghetti sauce to liquify it a bit.
Salt and freshly ground black pepper

Directions
Bring water to a boil in a small saucepan. Add rice, cover and simmer 20 minutes, stirring occasionally.
When rice is done, remove it from the stove top. To a medium skillet over medium high heat add oil and bacon and cook 3 minutes to crisp edges of bacon. Add onions and cook 3 minutes to soften. Add beans to heat through, then stir in cooked rice. Season rice and beans with cayenne sauce, salt and pepper, to your taste. Serve rice and beans from the skillet.

2 comments:

Jeffrey Horvath said...

Sarah,
Here is the recipe for the Oatmeal Toffee Cookies...

http://www.marthastewart.com/recipe/oatmeal-toffee-cookies?autonomy_kw=oatmeal&rsc=rf_result1

Enjoy!

Jeffrey

SarahE said...

AWESOME THANK YOU!!!