We are bracing ourselves for a snowstorm ~ named Jonas~ on the East Coast this weekend. Before I can bundle up and head outside to have fun in the white fluffy stuff, I have to cook dinner. This recipe for Red Beans and Rice is FAB (fast and bodacious):
Jonas Red Beans and Rice
3 – 4 servings
4 cups cooked Jasmine rice (rinse rice after cooking to remove as much starch as possible)
2 thick slices yellow onion, chopped
4 tablespoons olive oil
8 slices Canadian bacon, chopped into large pieces
10 ounce can “Chili Fixin’s” Rotel seasoned diced tomatoes and green chilies
15 ounce can low-sodium black beans, drained and rinsed
15.5 ounce can dark kidney beans, drained and rinsed
1 cup lower sodium chicken broth
1/4 teaspoon freshly ground black pepper
Heat olive oil in a large skillet. Add onion to the oil, stir and sauté until onion is transparent and lightly browned. Add diced tomatoes and green chilies, black beans and red beans. Continue to stir over medium-low heat. Add rice, chicken broth and black pepper and stir lightly to combine. Heat over low heat until dish is thoroughly heated. Serve immediately with crusty French bread.
Nature’s refrigerator ~ perfect for chilling champagne!