Red Beans and Rice (Makeover)

 

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.