Portuguese Rice and Beans

I enjoyed my first taste of Cajun-style Rice and Beans while dining at a well known restaurant in Chicago and I have been a fan ever since. This is a short cut recipe using canned beans and our island Portuguese sausage. We often enjoy this as a meal.



Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 30 minutes | Ready In: 40 minutes
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1 (14.5 oz.) can chicken broth

Water as needed

6 oz. Portuguese sausage, thinly sliced, rounds

1 TB butter

2 tsp. vegetable oil

1 large onion, chopped

3 stalks green onion, chopped, white parts only

1 small green bell pepper, seeded, chopped

2 stalks celery, peeled, chopped

2 cloves garlic, minced

1 tsp. oregano

½ tsp. thyme

½ tsp. freshly ground black pepper

1 tsp. Tabasco or favorite hot sauce, as desired

2 bay leaves

1 c. long grain rice

1 (15.5 oz) can kidney beans, drained

Garnish: 3 stalks chopped green onions, green parts only

Cooking Process:

In a measuring cup; place chicken broth. Add water to equal 2 cups. Set aside. In a large saucepot or Dutch Oven over medium heat; sauté onion, white parts of green onion, bell pepper and celery in butter and oil 1 minute. Stir in garlic, oregano, thyme, pepper, Tabasco and bay leaves. Add broth and bring to a boil. Reduce heat; stir in rice, sausage and beans. Cover and continue cooking 20 minutes.

how to serve:

For service; garnish with green onions. Serves 4.