| 1 | tablespoon olive or vegetable oil |
| 3/4 | lb smoked turkey kielbasa, cut into 1/2-inch pieces |
| 1 | cup chopped onions (1 large) |
| 1/2 | cup chopped green bell pepper (1 small) |
| 1/2 | cup chopped red bell pepper (1 small) |
| 1/2 | cup chopped celery (1 medium stalk) |
| 2 | cloves garlic, finely chopped, or 1/4 teaspoon garlic powder |
| 2 | dried bay leaves |
| 1 | teaspoon dried thyme leaves |
| 1 | can (14.5 oz) Muir Glen® organic stewed tomatoes |
| 1 | teaspoon seasoned salt |
| 2 | cans (15 oz each) Progresso® red kidney beans, drained, rinsed |
| 1 | cup uncooked long-grain white rice |
| 2 | cups water |
| Hot pepper sauce |
| 1. | In 4-quart saucepan, heat oil over medium heat. Add kielbasa, onions, bell peppers, celery, garlic, bay leaves and thyme; cook 4 to 6 minutes, stirring occasionally, until vegetables are tender. |
| 2. | Stir in tomatoes and salt. Heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Stir in beans. Cover; simmer 10 minutes longer. |
| 3. | Meanwhile, cook rice in water as directed on package. Remove bay leaves from bean mixture. Serve bean mixture over rice. Serve with hot pepper sauce. |
| No change. |
|
| A peachy dessert is a great way to end this meal. Select your favorite from the Desserts section on this site. |
Nutrition Information:
420 ( 80); 8g ( 2g, 0g); 30mg; 1140mg; 63g ( 9g, 7g); 22g 10%; 30%; 10%; 30% 3 ; 1 ; 1 ; 1 1/2 4