*Note: I have had the honor of working with students and adults from many cultures that all claim to have 'the best' rice and beans. The recipe below is assigned to no ethnic group, but it is a combination of many recipes that have been sent my way. So thank you to my Puerto Rican, Dominican, Haitian, Carribean, Ethiopian and Colombian influences! This is truly American beans and rice.
Also, remember that Chris and I both HATE onions. If you like more, do it. But gross.
Start by cubing one of the following: a) a link of kielbasa, b) a link of turkey kielbasa, or c) a full package of AlFresco Chipotle Chorizo chicken sausages. Brown meat in a heavy-bottomed dutch oven, about 10 minutes. Remove meat to another plate and pour 1-2 tsp of olive oil into the pan.
Sweat 1 onion and 1 green pepper, chopped fine, in the oil/brown bits. When translucent, add 2 cloves of garlic, smooshed. Brown gently and then add 2 cups chicken broth and a bay leaf (and crushed red pepper to your liking). Bring to a boil and add 1 cup rinsed white rice. Cook rice until tender, 20 minutes.
In the meantime, drain one can red and one can black beans. Stir meat back into rice. Gently fold in beans and pour in enough water to just cover the mixture. Simmer on low as long as you want. It gets better the longer it sits!
Depending on my mood, I serve this either with salad or with cornbread. Choose wisely. This freezes well, too. Chris has a tendency to bring this to work and come home saying, "Everyone wants to know how you make that!" In my opinion, it's all about cooking the onions...gross.
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